# 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.

- Total time: 70 min
- Cuisine: American
- Category: Appetizer
- Language: en

## Ingredients

- 2 lbs flat wing portions
- 1 packet 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. Take two pounds of cleaned flat chicken wings.
2. Add a packet of Sazon to the chicken.
3. Add onion powder to the chicken.
4. Add garlic powder to the chicken.
5. Add Italian seasoning to the chicken.
6. Add Lawry's seasoning salt to the chicken.
7. Add smoked paprika to the chicken.
8. Add black pepper to the chicken.
9. Crack two eggs into the chicken.
10. Add Louisiana hot sauce to the chicken.
11. Mix the chicken and seasonings until well combined.
12. Cover the chicken with plastic wrap and let it marinate in the fridge for about 1 to 1.5 hours.
13. Take 1 cup of plain flour and 1/3 cup of cornstarch.
14. Add a couple of tablespoons of the flour and cornstarch mixture to the marinated chicken.
15. Mix the flour and cornstarch into the chicken until it looks like a thick batter.
16. Add more flour and cornstarch to a separate bowl.
17. Add onion powder to the flour and cornstarch mixture.
18. Add Italian seasoning to the flour and cornstarch mixture.
19. Add Lawry's seasoning salt to the flour and cornstarch mixture.
20. Add black pepper to the flour and cornstarch mixture.
21. Whisk the dry ingredients together.
22. Add the marinated chicken wings to the dry mixture and pack it in real tight to coat the wings.
23. Place the breaded chicken wings on a wire rack to adhere for 10 minutes.
24. Heat peanut oil in a pot to 365°F (185°C).
25. Carefully place the chicken wings into the hot oil for the first batch, ensuring not to overcrowd the pot.
26. Fry the chicken for 8 to 10 minutes, or until hard and golden brown.
27. Remove the fried chicken from the oil using a slotted spoon.
28. Bring the oil temperature back up to 365°F (185°C).
29. Carefully place the remaining chicken wings into the hot oil for the second batch.
30. Fry the second batch of chicken for 8 to 10 minutes, or until hard and golden brown.
31. Remove the fried chicken from the oil using a slotted spoon.
32. Place a sheet of paper on a plate and arrange the fried chicken wings on top.

## Equipment

- bowl
- plastic wrap
- baking sheet
- cooling rack
- Dutch oven
- thermometer
- slotted spoon
- plate
- paper towel

## Tips

- Season the chicken heavily for maximum flavor.
- The hot sauce is for flavor, not heat.
- Do not overcrowd the pot when frying.

## Source

- Original video: https://www.tiktok.com/t/ZTMQRWUF1/
- Recipe page: https://www.cliprecipe.com/recipe/cf127c75-12df-44ac-8300-dd9bb5fe3cbc
- Extracted: 2025-10-26

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