Best Crispy Chicken Wings Recipe

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I love love homemade crispy chicken wings!! Crispy chicken wings, fat cakes (fried dough) and deep fried fish are my favorite childhood snacks. These kind of snacks you’ll find them almost at every street food market in Namibia.

When I went to high school, I stayed in the hostel for 5 years. So my mum used to make deep fried chicken wings almost every time I went home for a weekend. I always took the wings as my ”padkos”.

This versatile, easy, juicy and egg – free crispy chicken wing recipe is absolutely delicious and so crunchy!!! Making crispy chicken wings however, is time consuming, but it’s worth it. Every time I prepare this meal, it’s always a hit. My father in law recently asked me if it’s possible for me to make fried chicken wings for his upcoming birthday. And Of Course I Said Yes!

For my chicken wings I used a store-bought dry BBQ rub (hot and spicy) well known as vambo spice in Namibia. This spice is loved all over the country. If you’re not in Namibia or don’t have access to vambo spice, you can substitute it with chicken spice or any BBQ spice of your choice.

So If you’re looking for a tasty and easy finger food recipe for your next party/celebration or just to spoil your loved ones, then you should definitely give this one a whirl.

I’,m sure you’ll love these recipes as well: Namibian beef stew and spinach feta pinwheels.


Best crispy chicken wings recipe

Yield: 16 chicken wings
Prep Time: 20 min
Chill Time: 2 hours
Cook Time: 30 min

You’ll need:

Marinade:

– 1,6 kg (3.5 lbs) chicken wings
– 2 tablespoons vambo spice/ chicken spice/ BBQ dry rub
– 1 teaspoon garlic powder
– 500 ml (about 2 cups) buttermilk

Coating 1:

– 1 tablespoon dried herbs (I used a mixture of basil, oregano, rosemary and thyme)
– 1,5 teaspoons curry powder
– 1,5 teaspoons ground black pepper
– approx. 400 g (14.1 oz/ 3 1/3 cups) plain flour
– salt (OPTIONAL)

Coating 2:

– 2 teaspoons ground paprika
– 2 teaspoons vambo spice/ chicken spice
– approx. 400 g (14.1 oz/ 3 1/3 cups) plain flour

You’ll also need:

– about1 liter sunflower oil for frying
– 2 skillets/ pots
– paper towels
– 2 bowls
– 3 plates
– cling film

Best crispy chicken wings ever recipe step-by-step-photo – instructions:

1. Rinse the chicken wings and pat dry with paper towels. Put the chicken wings in an empty bowl, followed by vambo spice and garlic powder and mix well using your hands. Pour buttermilk all over the meat, covering each and every single chicken wing.

Cover with cling film and chill for 2 hours.

In a second bowl combine all the 1st coating ingredients and mix well. Remove the chicken wings from buttermilk one by one and coat with the seasoned flour. Place the coated chicken wings on an plate. Wait for at least 5 minutes before the 2nd coating.

In the meanwhile heat the oil in a skillet at medium – high heat. I used 2 skillets to speed up the deep frying process

Prepare the 2nd coating by dipping the chicken wings in flour seasoned with vambo spice and ground paprika. Place the chicken wings on an empty plate to shake off the excess flour before deep frying.

Once the oil is hot enough, but not too hot, lower the heat to medium-low and deep fry the chicken wings 5 minutes on each side or until nicely golden brown.

Put the deep fried chicken wings on a plate/ cutting board lined with paper towels to remove the excess fat.

I served my chicken wings with homemade tomato sauce dip, but they also taste amazing like that.

Enjoy!

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

Crispy Fried Chicken Wings

This is absolutely the best fried chicken wings recipe ever! The outside is crispy & the meat is moist & tender. Perfect for any celebration!

Prep Time20 mins
Cook Time30 mins
Chill Time2 hrs
Total Time2 hrs 50 mins
Course: Appetizer, Main Course, Snack
Cuisine: African, American, Southern
Keyword: BBQ, chicken, Comfort food, finger food, Game Day, how to
Servings: 16 Chicken wings
Author: Ester from esterkocht.com

Equipment

  • 2 skillets/ pots
  • paper towels
  • 2 bowls
  • 3 plates
  • cling film

Ingredients

  • 1,6 kg (3.5 lbs) chicken wings
  • 2 tablespoons vambo spice/ chicken spice/ BBQ dry rub
  • 1 teaspoon garlic powder
  • 500 ml (about 2 cups) buttermilk
  • 1 liter (about 4 cups) sunflower oil for frying

Coating 1

  • 1 tablespoon dried herbs (I used a mixture of basil, oregano, rosemary and thyme
  • 1,5 teaspoons curry powder
  • 1,5 teaspoons ground black pepper
  • 400 g (3 1/3 cups) plain flour

Coating 2

  • 2 teaspoons ground paprika
  • 2 teaspoons all purpose seasoning
  • 400 g (3 1/3 cups) plain flour

Instructions

  • Rinse the chicken wings and pat dry with paper towels. Put the chicken wings in an empty bowl, followed by vambo spice and garlic powder and mix well using your hands. Pour buttermilk all over the meat, covering each and every single chicken wing. Cover with cling film and chill for 2 hours.
  • In a second bowl combine all the 1st coating ingredients and mix well. Remove the chicken wings from buttermilk one by one and coat with the seasoned flour. Place the coated chicken wings on an plate. Wait for at least 5 minutes before the 2nd coating. In the meanwhile heat the oil in a skillet at medium – high heat.
  • Prepare the 2nd coating by dipping the chicken wings in flour seasoned with vambo spice and ground paprika. Place the chicken wings on an empty plate to shake off the excess flour before deep frying. Once the oil is hot enough, but not too hot, lower the heat to medium-low and deep fry the chicken wings 5 minutes on each side or until nicely golden brown. Put the deep fried chicken wings on a plate/ cutting board lined with paper towels to remove the excess fat.

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