Description
Crispy, flavorful Crack Wings featuring a tangy lemon pepper and ranch seasoning blend, deep-fried to golden perfection and finished with a unique sweet and savory powdered coating that makes these wings utterly addictive.
Ingredients
Scale
Wings and Marinade
- 3–4 pounds party chicken wings
- 1 tablespoon lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 large beaten eggs
Flour Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ranch seasoning
Crack Seasoning
- ⅔ cup powdered sugar
- 3 tablespoons lemon pepper seasoning
- 3 tablespoons ranch seasoning
Frying Oil
- 1 ½–2 quarts vegetable or canola oil (for frying)
Instructions
- Dry the wings: Pat the 3-4 pounds of party chicken wings very dry using paper towels, ensuring excess moisture is removed for better crisping.
- Season and marinate: Place the dried wings in a large bowl. Add 1 tablespoon lemon pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 ½ teaspoons salt, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, and 2 large beaten eggs. Toss everything until wings are evenly coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 24 hours for deeper flavor.
- Heat oil: Preheat 1 ½-2 quarts vegetable or canola oil in a deep fryer or large, deep, heavy-bottomed Dutch oven over medium-high heat. Heat the oil until the temperature reaches between 325°F and 375°F, ideal for frying.
- Prepare flour mixture: While the oil heats, combine 1 cup all-purpose flour, ½ cup cornstarch, 2 teaspoons lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ranch seasoning in a medium bowl. Mix thoroughly to combine.
- Dredge the wings: Remove the marinated wings from the bowl and coat each wing fully in the flour mixture, ensuring an even and thorough breading.
- Fry the wings: Carefully place the breaded wings in batches into the hot oil. Fry for about 12 minutes or until the breading turns golden brown and the internal temperature of the chicken reaches 165°F. Use a paper towel-lined baking sheet to drain excess oil from cooked wings. Season with salt and pepper to taste while still hot.
- Make crack seasoning: While wings fry, prepare the crack seasoning by placing ⅔ cup powdered sugar, 3 tablespoons lemon pepper seasoning, and 3 tablespoons ranch seasoning into a blender or bullet blender. Blend for 5-10 seconds until it forms a fine white powder.
- Season and serve: Immediately sprinkle the crack seasoning liberally over the hot fried wings. Serve the wings hot with hot sauce on the side for dipping, enhancing their bold and irresistible flavor.
Notes
- For best results, marinate the wings overnight to allow flavors to deeply penetrate the meat.
- Maintain the oil temperature between 325°F and 375°F to ensure crispy, non-greasy wings.
- If you don’t have a deep fryer, use a heavy-bottomed Dutch oven or cast iron pot for frying.
- The crack seasoning powder can be made in advance and stored in an airtight container for up to a week.
- Adjust seasoning quantities to suit your spice tolerance and preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Chicken wings, fried chicken wings, crack wings, lemon pepper wings, ranch seasoning wings, crispy wings, party appetizers
