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Golden fried crispy breaded chicken wings, served with fresh vegetables and dip.
Crunchy, golden-crumbed chicken wings, juicy on the inside and perfectly seasoned.

Breaded chicken wings

Author: Flavelo
Recipes Main Courses
Breaded chicken wings are the king of finger foods. Frying bone-in meat is a distinct art: the bone conducts heat to the inside of the meat, so it remains more tender than fillets. Under the crispy breadcrumb coating, the fattier skin of the wings protects the meat from drying out, while collagenous parts turn into tasty jelly.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep frying pan or pot for frying
  • 3 plates for breading
  • Kitchen paper
  • Meat tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Clean the chicken wings (if any feathers remain), wash, and wipe completely dry. Salt and pepper them thoroughly.

Tip: Flour adheres to a dry surface. If wet, the breading 'slides off' during frying (adhesion).
2 ✓

Prepare the breading station: flour in one plate, beaten slightly salted egg in the second, breadcrumbs in the third.

Tip: Flour is the 'glue base' connecting meat moisture and egg.
3 ✓

Coat wings first in flour (shake off excess), then in egg, finally in breadcrumbs. Press crumbs on slightly with your palm.

Tip: Shaking off excess flour is important, otherwise the egg can't wet it through, and the coating separates from the meat.
4 ✓

Heat abundant oil over medium heat. It's ready if a pinch of crumbs starts sizzling immediately but doesn't smoke. Fry wings for 4-5 minutes per side until dark golden brown.

Tip: Bone-in meat needs frying at lower temperature than thin slices so heat reaches the bone before coating burns (heat conduction).
5 ✓

Drain fried wings and place on kitchen paper.

Tip: Don't cover them while hot, as their own steam softens the crispy coating!

Recipe FAQ

Why did it stay bloody near the bone?
The oil was too hot; the coating burnt before the meat cooked through at the bone. Fry more slowly at medium heat!
Why is the coating falling off?
The meat was wet before breading, or you didn't press the crumbs on enough. Always wipe the meat dry!
What do I do with the oil after frying?
Let it cool, strain it, and take it to a collection point. Never pour it down the drain!

Ingredients

  • 800 g Chicken wings
  • 100 g Plain flour
  • 3 pcs Eggs
  • 200 g Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 500 ml Sunflower oil (for frying)