These Homemade Crispy Chicken Wings are coated in fine crushed saltine crackers and spices then deep fried to a crispy crunchy golden brown. Serve them with your favorite dipping sauces if desired.
This small batch recipe serves two for lunch or dinner and also makes a great game day appetizer.
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How to cook Crispy Chicken Wings
Beat the egg, milk, and vinegar together in a mixing bowl until smooth. The milk and vinegar makes homemade buttermilk. Mix in the chicken wing portions, cover, and refrigerate 30 minutes or up to 2 hours.
Heat the oil, about 2" deep, in an electric skillet or large saucepan to 350 degrees F (180 degrees C). Click here for an electric skillet.
Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a mixing bowl.
Remove a chicken wing portion from the buttermilk marinade, allow the excess buttermilk to drip from the wing for a second, then press into the cracker crumbs to coat. Turn and coat very well.
Place each wing on a plate or tray that is lightly coated with flour and discard the remaining marinade.
Cook in the preheated skillet until the breading is golden brown on the outside, the chicken wings are no longer pink at the bone and the internal temperature reaches 165 degrees F, about 12 - 15 minutes. Turn them over halfway through frying.
Drain on a paper towel-lined plate, and season to taste with salt.
Serve with your favorite dipping sauces and Enjoy!
You may also enjoy
- Asian Glazed Chicken Wings
- Sweet and Sour Wings
- Garlic Parm Wings
- Almond Panko Chicken with Italian Tomato Salad
Homemade Crispy Chicken Wings
Ingredients
- 1 egg
- 1 cup milk
- 1 tablespoon vinegar
- 2 lbs chicken wing portions (wingettes and drumetts)
- ¾ cup all-purpose flour
- ¼ cup saltine crackers (crushed fine)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground dried thyme
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- Oil for frying (fill electric skillet about 2" deep)
Instructions
- Beat the egg, milk, and vinegar together in a mixing bowl until smooth. The milk and vinegar makes homemade buttermilk. Mix in the chicken wing portions, cover, and refrigerate 30 minutes.
- Heat the oil, about 2" deep, in an electric skillet or large saucepan to 350 degrees F (180 degrees C).
- Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a mixing bowl.
- Remove a chicken wing portion from the buttermilk marinade, allow the excess buttermilk to drip from the wing for a second, then press into the cracker crumbs to coat. Turn and coat very well.
- Place each wing on a plate or tray that is lightly coated with flour and discard the remaining marinade.
- Cook in the preheated skillet until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone and internal temperature reaches 165 degrees F, about 10 - 12 minutes. Turn them over half way through frying.
- Drain on a paper towel-lined plate, and season to taste with salt.
- Serve with your favorite dipping sauces and Enjoy!
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Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
