Fried Chicken Wing Dredge

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

Ingredients

  • 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

Instructions

  • 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.

Fire-Eater Rub and Seasoning

Fire-eater rub and seasoning is by far my favorite kicked-up rub and all-purpose seasoning. It has the wonderful flavor of celery seed. I am a little heavy-handed with the celery seed. Don’t be afraid to cut back on it a bit if you’re not quite the celery seed enthusiast that I am. And it has a fantastic bit of heat. A good amount of heat actually. Hence the name.

Fire-Eater Rub and Seasoning

Servings: 4 tablespoons

Ingredients

  • 1 tablespoon sweet paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed

Notes

Makes enough for 4 pounds of wings. 

Fire-Eater rub and seasoning is a must-have for your pantry. I always have a big batch on hand.