| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 12 whole chicken wings
- 2 cups flour
- Kosher salt and freshly ground black pepper
- 1/4 cup sweet paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- Kosher salt
- 1/4 cup sugar
- 2 quarts vegetable or peanut oil, for frying
Instructions
- Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
- In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
- Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.
- In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 701 |
| Total Fat | 38 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 22 g |
| Cholesterol | 83 mg |
| Sodium | 449 mg |
Reviews
Used Smoked Paprika because I didn’t have sweet. Turned out ok, would prefer more sugar and maybe as a sauce.
I’ve been making these for years, never toasted the spices and my friends and family go crazy for them everyone wants the recipe, people who don’t like chicken are addicted. So different & so easy. Thanks Sunny
scrumptious!
Delicious! I couldn’t stop eating the wings,my husband was really impressed. He said he was surprise they came out so well. Thanks for the recipe Sunny!
Delicious! The only sweet paprika I could find was smoked, and I’m not a fan of anything smoked. So I used regular paprika and added about twice the sugar. Great if eaten immediately and also great the next day from the fridge.
This dish was great. I love the sweet, spicy, smoky aspect it brings. I served it with a green salad, potatoes, and gravy with biscuits. A “new favorite chicken” in the household. Wouldn’t change a thing.
I really liked these a lot as I do a bunch of Sunny’s recipies. I did do a couple things slightly different; I added slightly more sugar than paprika (maybe 1/3 cup sugar to 1/4 cup paprika & I bought frozen wing sections w/ the wing & drummettes then just defrosted them before I fried them (obviously. I would say this is a success!
This recipe was very good. Definitely a crowd pleaser in my house and with my friends. You don’t need to toast the spices though…and I didn’t have sweet paprika so I used the kind I had and it wasn’t bitter at all. Very good and very easy to make! Went great with my homemade sweet potato fries. I think I’ll use the seasoning on them next time too!
I use smokey paprika it taste like a sweet bbq chip. LOVE IT thanks Sunny
Yuck. This was the most awful tasting seasoning we’ve ever tasted. Not even remotely like any bbq chips we’ve eaten. It tasted super bitter and even though I only toasted the spices for less than 2 minutes over moderate heat, it tasted burned. I even added brown sugar to the mix based on previous reviews.
Absolutely never going to try this again. Total ‘been there done that’ recipe.