Here’s how to make Southern fried chicken wings battered in a savory mixture of flour, paprika, Parmesan, dry mustard, and milk, then fried until crisp. They’re simple to prepare and hard to resist.
James Villas knows the South — and he knows its fried chicken. In his writing he notes that many Southerners consider the drumettes the most coveted part of the bird. As David Leite observes, a platter of crisp fried wings is one of the most welcome hors d’oeuvres at a cocktail party: finger food, bold flavor, and irresistible crunch.
Southern Fried Chicken Wings FAQs
When James Villas refers to “chicken wings,” he often means the meatier drumettes — the little drumstick-shaped pieces that disappear first from a mixed platter. This recipe works just as well with the thinner, two-boned wing sections, and it can be used for larger chicken pieces too; if you use larger pieces, allow a few extra minutes of frying time so the meat cooks through.
Southern Fried Chicken Wings
David Leite
Equipment
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Deep-fry or candy thermometer (or an instant-read thermometer)
Ingredients
- 12 to 15 chicken wings* (see note above)
- 1 cup all-purpose flour
- 1/2 cup finely grated Parmesan cheese or more to taste
- 1 teaspoon paprika or more to taste
- 1/2 teaspoon dry mustard or more to taste
- 1/4 teaspoon dried oregano crumbled (optional)
- 2 to 3 teaspoons salt or to taste
- Freshly ground black pepper to taste
- 1 cup milk preferably whole
- Peanut oil for deep-frying
Instructions
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Trim and discard the tips of the wings. If you have whole wings, separate them at the joints to make drumettes and wing sections.
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In a shallow dish, whisk together the flour, Parmesan, paprika, dry mustard, oregano (if using), salt, and pepper until well blended. Pour the milk into a separate shallow bowl.
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One wing at a time, dip the chicken in the milk, then dredge it in the flour mixture, tapping off any excess. Arrange coated wings on a plate while you finish coating the rest.
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Heat about 2 inches of peanut oil in a deep-fryer, deep-sided skillet, or Dutch oven until it reaches 350–365°F (177–185°C) on a deep-fry thermometer.
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Fry the wings in small batches without crowding the pan, nudging them so they don’t stick and turning as needed, until golden brown and cooked through, about 8 to 10 minutes. Thicker pieces may need a minute or two longer — take care not to overcook so the meat stays juicy.
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Transfer the wings to paper towels to drain. These taste excellent hot or at room temperature.
Adapted From
Southern Fried
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Nutrition
Calories: 325 kcal
Carbohydrates: 28 g
Protein: 11 g
Fat: 19 g
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
Many of our recipes undergo rigorous blind testing; this one earned the Leite’s Culinaria stamp of approval and positive feedback from several home cooks.
Anna Scott
My husband and I were craving Southern fried chicken, and this coating — especially with grated Parmesan — delivered bright, savory flavor and a crisp crust. I tested the coating on thighs and legs and adjusted cooking time accordingly; for larger pieces, expect more time in the oil. I’d recommend ensuring the flour-Parmesan mixture has plenty of salt (about a tablespoon for this quantity of coating) and a teaspoon of black pepper. The paprika, oregano, and dry mustard add a nice depth and pair well with classic sides like collards and mashed sweet potatoes.
Gail Rueckl
This recipe was easy, quick, and tidy. I used a 10-inch cast-iron skillet and followed the directions; the wings developed a crunchy coating and tender meat that pulled from the bone easily. I’d watch internal temperature — mine reached a higher-than-expected reading — and consider adding a touch more oregano to the coating. Served with hot sauce and ranch, these were a hit and reheated well.
Cindi Kruth
These wings earned a place in our regular rotation. Two inches of oil was enough to submerge the wings, so I didn’t need to turn them much; a gentle nudge kept them from sticking. I cooked in two batches and they were ready quickly.
Joel Jenkins
Simple and tasty — the Parmesan adds a pleasant tang. These are especially good at room temperature, so they’re perfect for making ahead when entertaining.