This is my go-to dredge when making fried chicken wings. It’s not too thick, so the wings don’t end up like Grandma’s fried chicken. It’s light enough to add a bit of crunch. It’s flavored just right so as to not over-power whichever sauce or seasoning I add in the end. Nothing fancy, but it does the job and it does it well. I make a huge batch and keep it on hand.
Fried Chicken Wing Dredge
- 1/4 teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- Combine all ingredients. Store in an air-tight container.
- To use, rinse your wings and pat dry. Place into a bowl or pie plate.
- Sprinkle with coating as desired. Less is more here, so don't go crazy with it. Toss or roll to coat.
- Transfer to the refrigerator for 30 minutes.
- Sprinkle again with a small amount of coating. Again toss or roll to coat.
- Return to the fridge for 30 minutes.
- To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
- Sauce or season as desired and serve.