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Well Done Chicken Wings

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  • Author: María
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


Y’all asked for the recipe, so here it is!


  • 2 lbs party wings
  • 1 small yellow onion, quartered
  • 4 C all-purpose flour, divided
  • 2 C filtered water, plus more as needed
  • 1/4 C dried arbol chilies
  • 2 tbsp cornstarch
  • 1 1/2 tbsp seasoned salt, divided and to taste
  • 1 tbsp chicken bouillon
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 1/2 tsp cayenne pepper, to taste
  • oil for frying
  • water for boiling


  1. Set up your frying station: fill a large stockpot or Dutch oven halfway with oil, and place a wire rack over a rimmed baking sheet. Set both aside. Grab two large mixing bowls. To the first add two cups of flour, the cornstarch, garlic powder, paprika, cayenne, and one tablespoon of seasoned salt. Whisk it together until everything is combined. In the second bowl, add the remaining flour, the filtered water, and the rest of the seasoned salt. Whisk together into a loose batter – add more water if needed. It should be thick enough to coat a spoon, but run off rather quickly.
  2. Fill a large pot halfway with water and place it over medium-high heat. Add the arbol chilies, onion, kosher salt, and chicken bouillon. Stir until the salt and bouillon has dissolved and let the water come to a boil.
  3. Add the chicken wings to the boiling water, cover partially with a lid, and allow to boil for 5 minutes. After 5 minutes, the skin of the wings should appear thickened and there shouldn’t be any pink remaining. I like to let them cook until a bit of myglobin is escaping from some of the wings. Remove the wings from the water, letting the excess drip off, and transfer them directly into the dry dredge.
  4. Place the pot of oil over medium-high heat and bring the oil to 360°F. While waiting for the oil to come up to temperature, bread your wings. Lightly toss the wings in the dry dredge, and transfer them to the wet dredge. Turn to coat the wings in the batter, then, letting the excess drip off, return them to the dry dredge. This time, get the wings nice and coated in the flour. I like to squeeze them to make sure it adheres.
  5. When the oil is ready, fry the wings in 2 to 3 batches, cooking just until golden brown all over and floating on top of the oil, about 7 minutes. Use a strainer or tongs to transfer the cooked wings to the prepared baking sheet. Keep warm in a 200°F oven if needed as you work through the batches. Dassit!
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
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