Crispy Chicken Wings


12 small chicken wings
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



  1. Season chicken wings lightly with seasoned salt.
  2. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
  3. Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
  4. Heat oil in a deep-fryer or large saucepan to approximately190 degrees Celsius.
  5. Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes
  6. Serve your crispy wings on a platter with a variety of sauces, like mayonnaise, tomato sauce, chutney, sweet chilli etc.


SEE ALSO: Zinhle’s Braised Oxtail