Battered Chicken Wings

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#10969

These savory wings are first marinated in a red wine mixture and then coated in a light batter before deep-frying. Crispy and juicy!

serves/makes:

ready in:
2-5 hrs

ingredients

12 chicken wings
1 clove garlic, minced
1/2 cup red wine
2 tablespoons oil
oil for frying
1 cup all-purpose flour
1/4 teaspoon baking powder
1 egg, lightly beaten
1/2 cup milk

directions

Remove the tips from the wings and cut the wings into flappers and drummies. Place the wings in a zip-top plastic bag.

Add the garlic, red wine, and oil to the bag. Seal the bag, pressing out excess air. Turn to coat the wings in the marinade. Place in the refrigerator for 3-4 hours.

Heat oil to 350 degrees in a deep fryer or deep skillet.

Combine the flour, baking powder, egg, and milk in a shallow bowl. Mix until smooth.

Drain the wings from the marinade and dry with paper towels. Dip each wing into the flour mixture, coating them completely and letting any excess batter drip off.

Add the wings to the hot oil in batches and cook for 3-4 minutes, turning as needed until browned and crispy on all sides.

Remove the wings from the oil with a slotted spoon and let drain on paper toweling. Serve hot with your favorite dipping sauces.

recipe tips

Let the wings come to room temperature before frying.

Pat the wings dry after marinating to help the batter adhere better.

For extra flavor, add spices like paprika or cayenne pepper to the batter.

Fry in small batches to prevent the oil temperature from dropping.

Turn the wings occasionally for even browning.

Try different marinades for variety.

Always be cautious with hot oil to avoid splatters and burns.

common recipe questions

What can I use instead of red wine in the marinade?

You can use red wine vinegar or chicken broth with a teaspoon of lemon juice.

Can I marinate the chicken for longer than 4 hours?

Yes, but for no more than 24 hours to avoid the meat becoming too soft. The marinade will start to break down the meat if marinated too long.

How do I know when the oil is at the right temperature?

Use a kitchen thermometer or drop a small amount of batter into the oil; it should sizzle but not burn.

Can I make the batter ahead of time?

It's best to make the batter just before you're ready to fry for the best results but you can make it and store it in the refrigerator in an airtight container for up to 1 day in advance. Whisk it well before using and let it come to room temperature.

What is the purpose of baking powder in the batter?

Baking powder helps make the batter light and crispy.

Can I bake or air fry these wings instead of frying?

Foods with a wet batter don't really bake well as the batter will drip off before it is cooked. These wings are meant to be fried. You can look at our other chicken wing recipes as there are some meant to be oven-baked there.

How do I know the wings are fully cooked inside?

They should be golden brown outside and reach an internal temperature of 165 degrees F.

What are some good dipping sauce suggestions for these wings?

Ranch, blue cheese, honey mustard, or barbecue sauce are great options.

How do I store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer (or eat cold!)

Can the wings be frozen?

Yes, place the cooled wings in an airtight container in the freezer for up to 3 months. Place the frozen wings on a baking sheet and reheat in the oven at 350 degrees F.