Crack Wings
Crispy, golden fried chicken wings topped with a salty, tangy, peppery, “crack” seasoning. They are addictively crunchy and full of flavor!
Servings: 6 servings
Equipment
- 1 deep fryer or large, heavy-bottomed dutch oven
- 1 Blender or bullet blender
Ingredients
- 1 ½-2 quarts vegetable or canola oil for frying
- 3-4 pounds party chicken wings
- 1 tablespoon lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 large beaten eggs
Breading
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ranch seasoning
Chicken Crack Seasoning
- ⅔ cup powdered sugar
- 3 tablespoons lemon pepper seasoning
- 3 tablespoons ranch seasoning
Instructions
- Pat 3-4 pounds party chicken wings very dry with paper towels, then add them to a large bowl.
- Add 1 tablespoon lemon pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 ½ teaspoons salt, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, and 2 large beaten eggs to the wings and toss until all the wings are evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
- After the chicken has marinated, add 1 ½-2 quarts vegetable or canola oil to a deep fryer or large, deep, heavy-bottomed dutch oven and heat over medium-high heat until it is between 325 and 375 degrees Fahrenehit.
- Meanwhile, add 1 cup all-purpose flour, ½ cup cornstarch, 2 teaspoons lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder,and 1 teaspoon ranch seasoning to a medium bowl. Mix to combine.
- Once the chicken is done marinating and the oil is up to the correct temperature, remove the chicken from the bowl and add it to the flour mixture, coating each one fully in the breading.
- Carefully add the chicken wings in batches to the oil and cook for 12 minutes or so, until the breading is golden and the chicken reaches the internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a paper towel-lined baking sheet and sprinkle with salt and pepper to taste.
- While the chicken fries, make the chicken crack seasoning by adding ⅔ cup powdered sugar, 3 tablespoons lemon pepper seasoning, and 3 tablespoons ranch seasoning to a blender (a bullet blender works best) and blend for 5-10 seconds, until it forms a white powdered seasoning.
- Sprinkle the chicken crack seasoning liberally over the fried wings and serve immediately with hot sauce on the side.
Notes
Storage, Reheating, & Make Ahead Instructions
- Storage: Keep leftover wings in an airtight container in the fridge for up to 5 days.
- Reheat: Bake at 375ºF for 10–15 minutes, or air fry at 375ºF for 6–8 minutes, flipping halfway, until crispy again.
- Make Ahead: Season wings up to 24 hours in advance. Cover tightly and refrigerate until ready to cook, then proceed with step 2.
Nutrition
Calories: 478kcal | Carbohydrates: 41g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1336mg | Potassium: 336mg | Fiber: 2g | Sugar: 6g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg
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