# Fried Chicken Wings All Flats

This is a recipe for perfectly seasoned and fried chicken wings, focusing on all flats for a crispy and flavorful experience.

- Cuisine: American
- Category: Appetizer
- Language: en

## Ingredients

- 2 lbs flat wing portions
- 1 pkt Sazon
- Garlic powder
- Onion powder
- Smoked paprika
- Lawry’s seasoned salt
- Italian seasoning
- Black pepper
- Louisiana hot sauce
- 2 eggs
- 1 cup all-purpose flour
- 0.33 cup corn starch
- peanut oil

## Instructions

1. Place the cleaned all-flat chicken wings into a bowl.
2. Season the chicken with Sazon, onion powder, garlic powder, Italian seasoning, Lawry's seasoning salt, smoked paprika, and black pepper.
3. Add two eggs and Louisiana hot sauce to the chicken.
4. Mix everything thoroughly to coat the chicken wings.
5. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 1 to 1.5 hours.
6. Add a couple of tablespoons of plain flour and cornstarch to the marinated chicken wings to create a thick batter.
7. Mix the flour and cornstarch into the chicken.
8. In a separate bowl, combine one cup of plain flour and one-third cup of cornstarch.
9. Add the same dry seasonings (except Sazon) to the flour and cornstarch mixture.
10. Whisk the dry ingredients together.
11. Add the marinated chicken wings to the seasoned flour mixture and pack the coating on real tight.
12. Place the coated chicken wings on a baking rack and let them adhere for 10 minutes.
13. Heat peanut oil in a pot to 365 degrees Fahrenheit.
14. Carefully add the chicken wings to the hot oil in two batches to avoid overcrowding.
15. Fry the chicken for 8 to 10 minutes until hard and crispy.
16. Remove the fried chicken from the oil using a slotted spoon.
17. Bring the oil temperature back up to 365 degrees Fahrenheit for the next batch.
18. Place the fried chicken wings on a plate lined with paper.

## Equipment

- bowl
- plastic wrap
- baking rack
- baking sheet
- pot
- whisk
- slotted spoon

## Tips

- Season chicken heavily, but without measuring.
- The hot sauce is for flavor, not heat.
- Do not overcrowd the pot when frying.

## Source

- Original video: https://www.tiktok.com/t/ZP8kTEsPX/
- Recipe page: https://www.cliprecipe.com/recipe/bd06dcc8-d135-4a76-9059-e0119e9e4c4b
- Extracted: 2025-08-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt