Fried chicken wings: how to make this finger-licking good treat

These fried chicken wings are ideal for a naughty but nice midweek treat – and easy to make, too

Fried chicken wings
(Image credit: Getty Images)

If you know how to cook fried chicken wings, you also know how to keep kids quiet... how to satisfy sports' fans over for the match at half-time or simply serve up a midweek treat that's a little bit sinful. 

It's so easy to make and easy to add to so that it tastes a little different every time. We start with the basic method for frying chicken wings; after that, we have a few serving suggestions to try – from hot wings, to sticky teriyaki-style you are sure to find a few options for the whole family...

Find out how to make chicken wings below, then head to our food hub for more recipe ideas.

How to fry chicken wings

Fried chicken wings are faster, but this method is best for dry wings, or wings that you plan to coat with sauce after so definitely won't work if covered in marinade. A dry rub can be applied before, and you will want to dust your wings with seasoned flour beforehand for extra crunch.

This recipe serves 6 hungry people


  • 4lbs chicken wings
  • 3 cups all-purpose/plain flour
  • Salt and pepper
  • Dried herb/spice mix of choice (optional)


1. Dry the chicken wings and remove any feathers. Trim the ends of the wings so that there are no really thin bits that will overcook.

2. Mix the flour and salt, pepper and seasonings in a bowl. You can buy ready-made spice mixes or make your own. We like to use a mix of smoked paprika, oregano, garlic powder and cayenne for a little kick, but feel free to freestyle.

3. Working in batches of six to eight wings at a time, put them in the flour so that they are well covered and set aside until all are dusted.

4. Get a large wide-bottomed pan and fill with 10cm of sunflower oil. Place on a medium heat and warm until the oil is shimmering. If you have a thermometer this should read 325 to 350°F/165 to 175°C. 

5. Fry the chicken in batches making sure the pieces are far enough apart that they don't touch. This will take eight to 10 minutes and you must turn them occasionally with tongs.

6. Lift out and drain on kitchen towel. Plate up and smother with your sauce of choice.

Pro tip: You can air fry chicken wings too for all of the taste but with far less fat!

Chicken wing serving ideas

  • Smother with homemade buffalo sauce (hot sauce, Worcestershire sauce, white vinegar and butter) or shop-bought. Do this after cooking.
  • Mix your favourite BBQ sauce with a bit of water and brush over the wings before oven cooking. If frying, cover the wings with sauce after cooking.
  • Make a teriyaki marinade using soy, ginger, garlic and honey/maple syrup. Leave the wings to marinate for as long as possible (you can put them in it the night before in the fridge) then cook in the oven.
  • Serve with a big side of sour cream and chive.
  • Make aioli (garlic mayo) to dip your wings in
  • Cover in jerk marinade before roasting.

Read more: