Crispy Fried Chicken Wings (Not Breaded)
Growing up, we lived out in the country — and while we still live in the same area, it's funny how it doesn’t feel quite so rural anymore. Back then, though, there weren’t really any restaurants in our little town. We didn’t eat out much, not just because there weren’t options, but because it simply wasn’t in the budget. Every now and then we’d make a stop at McDonald’s, and that felt like a treat, but I honestly didn’t even know casual dining restaurants were a thing.
That all changed when my brother started dating Freedom — who’s now my sister-in-law — way back in the ninth grade. Her family went out to eat all the time and introduced us to Chinese food and other things. Before Freedom I had no idea that there were restaurants fully devoted to chicken wings. The chicken wings I’d experienced were fried by my Mama in a big silver electric frying pan.
If we had wings, it meant she’d seasoned them up and fried them to crispy perfection — no breading, just golden, juicy, flavorful chicken. This recipe is the same one she always made, and it’s the one I still make today. You can sauce ’em however you like — Carolina Gold, Buffalo, Teriyaki are my favorite!
Prep Time: 5 minutes
Cook Time: 8-10 minutes per batch
Ingredients:
2½ to 3 lbs chicken wings, split into flats and drums (tips removed if you like)
1½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp cayenne pepper (optional, for heat)
Peanut oil, canola, or vegetable oil (for frying)
Sauce Options (choose your favorite):
Carolina Gold BBQ Sauce – like Maurice’s True Southern Carolina Gold
Buffalo Sauce – like Frank’s RedHot Buffalo Wings Sauce
Teriyaki Glaze – thick bottled sauce (like Kikkoman or Soy Vay)
Optional garnishes:
Green onions or sesame seeds (for Teriyaki)
Pickles or white bread (for Carolina-style)
Celery and ranch (for Buffalo)
Instructions:
1. Prep the Wings:
Pat wings very dry with paper towels — this helps them get crispy.
In a large bowl, toss wings with salt, pepper, garlic powder, paprika, onion powder, and cayenne (if using). Let sit while the oil heats.
2. Heat the Oil:
Pour oil into a heavy-bottomed pot, Dutch oven, or deep cast iron skillet — enough to fully submerge wings (about 2–3 inches deep).
Heat to 350°F using a thermometer.
3. Fry the Wings:
Fry wings in batches to avoid crowding the pot.
Cook each batch for 8–10 minutes, until crispy and golden brown. Internal temp should be 165°F.
Transfer wings to a wire rack or paper-towel-lined plate to drain.
4. Toss in Sauce:
Place hot wings in a large bowl and immediately toss with warm sauce of your choice.
Use just enough to coat — don’t drown them, unless that’s your style.
👉 Pro Tips:
For Carolina Gold: Serve with pickles, sweet tea, and a slice of white bread for that Lowcountry touch.
For Buffalo: Add celery sticks and ranch or blue cheese.
For Teriyaki: Sprinkle with sesame seeds and sliced green onions.
