Here's how to make Southern fried chicken wings battered with a mixture of flour, paprika, Parmesan, and milk and fried until crisp. As easy to make as it is to crave. Well, almost.

An oval plate with four pieces of Southern fried chicken wings.

James Villas understands Southerners. And he definitely understands Southern fried chicken wings. He states in his books that his Southern compatriots know that the sweetest part are the chicken wings. (But then why did God give chickens just two wings? Chew on that when you're munching on these lovelies.) He also says of chicken wings, "And nothing is relished more at cocktail parties" than a platter of crisp fried wings intended to be eaten with one's fingers. Amen to that.–David Leite

How To Tell The Difference Between Chicken Wings And Chicken Drumettes

When author James Villas refers to "chicken wings," what he's actually referring to are the "drumettes" of the wings. You know, those meaty miniature drumsticks that everyone snatches first from the platter of mixed chicken wings and drumettes. Of course, this recipe works on the scrawny two-boned chicken wing portion of the wing, too. It also works just dandy on regular pieces of chicken—simply increase the time the chicken is in the oil by several minutes.

Southern Fried Chicken Wings

  • Quick Glance
  • (3)
  • 45 M
  • 1 H
  • Makes 4 or 5 servings

Special Equipment: Deep-fry or candy or instant-read thermometer

Ingredients


Directions

Remove and discard the tips of the chicken wings. If using full wings rather than already separated wings and drumettes, carefully separate the first and second joints of the wings using the tip of a sharp knife.

In a shallow baking dish, combine the flour, Parmesan, paprika, mustard, oregano, if using, and salt and pepper and stir until well blended. Pour the milk in a shallow bowl.

Working with 1 wing at a time, dip the chicken in the milk, dredge it in the flour mixture, and then tap off any excess flour. Place the wings on a plate.

In a deep-fryer, deep-sided skillet, or Dutch oven, heat about 2 inches oil until it registers 350°F (177°C) to 365°F (185°C) on a deep-fry thermometer.

Fry the chicken wings in small batches, being careful not to crowd the pan, nudging the wings so they don't stick to the pan and turning them if necessary, until golden brown and cooked through, 8 to 10 minutes. (If the chicken wings are especially meaty, they may require a minute or so longer, just be careful not to fry them so long that they dry out.)

Using tongs, transfer the wings to paper towels to drain. Rest assured, these chicken wings are just as good at room temperature as they are hot. Originally published February 19, 2014.

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Southern Fried Chicken Wings Recipe © 2013 James Villas. Photo © 2013 Jason Wyche. All rights reserved. All materials used with permission.

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