Crispy Spicy Chicken Wings

Crispy Spicy Chicken Wings


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These chicken wings have an elegant flare and a great bit of spice to them. They’re the perfect dish for serving up at a dinner party along with some glasses of Syrah.

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Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

4 servings


  • 12 chicken mid-joint wings
  • 1⁄3 C. all-purpose flour
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 tsp. smoked paprika
  • 3⁄4 C. panko breadcrumbs
  • 2 large eggs
  • 3 T. whole milk
  • 1⁄3 C. butter, melted
  • 2 T. sriracha hot chili sauce,
  • 1⁄8 tsp. black pepper
  • 1⁄2 tsp. granulated garlic powder
  • 2 C. canola oil

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Remove wing tips and any loose skin from wings and discard. Leave the remaining skin on if desired. Rinse wings in cold water, pat dry with paper towels, and set aside. In a large zip-loc bag, combine flour, salt, cayenne pepper, and paprika. Shake well. Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. In a mixing bowl add Panko bread crumbs. In another bowl, whisk together eggs and milk until frothy. Remove chicken from the refrigerator and shake off any excess flour coating. Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated. In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F. Place chicken in the pan with the main meat side up and fry for 6 minutes. Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned. Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing. Remove chicken from the frying pan onto paper towels to absorb any excess oil. Immediately place in a large bowl. In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, and granulated garlic powder. Heat just to boiling, stirring constantly. Pour the hot sauce over the chicken wings and toss to coat well. Serve immediately while still hot.

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