Crispy Fried Chicken Wings with Red Jalapeño BBQ Sauce
Crispy Fried Chicken Wings with Red Jalapeño BBQ Sauce
The double-fry is what separates these crispy fried chicken wings from forgettable ones. Two rounds of oil, 350°F to cook through, then 375°F to turn the crust into something that actually shatters on first bite. Kinder’s Woodfired Garlic Seasoning goes into the dry rub on the raw wings AND into the flour-cornstarch dredge, so the smoky garlic depth is built in before the sauce ever touches them. Then Kinder’s Zero Sugar Red Jalapeño BBQ Sauce, warm from the pan, gets tossed on at the end. Crispy, smoky, jalapeño heat with a crust that holds, this is the wing recipe you pull out when it actually matters.
Also a favorite for game-day spreads; it pairs well with the other chicken wings recipes on this site that lean loud, saucy, and fork-optional.
The technique is specific, not difficult. Pat the wings completely dry before anything else, surface moisture turns to steam in the hot oil and kills the crust before it forms. Season with Woodfired Garlic and let them sit 15–30 minutes at room temperature. Dredge in the flour-cornstarch-baking powder coating. The baking powder raises the pH and reacts with heat to create a textured, bubbled crust that holds its crunch even after saucing. Fry in batches, 8 to 10 wings at a time. Oil temperature management is the whole game.
First fry at 350°F cooks the wings through and gets them golden. The second fry at 375°F is where the crust transforms, shattering on contact, holding that crunch for 15–20 minutes after saucing. For game day, do the double-fry.
Kinder’s Zero Sugar Red Jalapeño BBQ Sauce brings direct jalapeño heat and a tangy tomato backbone without a sugar overload. On a properly fried wing, you want sauce that complements the crust, not competes with it. This one does exactly that.
Serves 4. Ready in 45 minutes. All you need is a deep pot, a thermometer, and a wire rack.
Flavor First.
Crispy Fried Chicken Wings with Woodfired Garlic & Red Jalapeño BBQ
Ingredients
Equipment
Method
- Prep the wings: Pat chicken wings completely dry with paper towels — this is critical for crispy skin. Season wings with 1–2 Tbsp Kinder’s Woodfired Garlic Seasoning. Let sit at room temperature 15–30 minutes.
- Make the coating: In a large bowl, combine flour, cornstarch, baking powder, and remaining 1 Tbsp Kinder’s Woodfired Garlic Seasoning. Whisk to combine.
- Coat the wings: Toss seasoned wings in the flour mixture, ensuring each piece is well coated on all sides. Shake off excess flour.
- Fry: Heat oil in a deep pot or Dutch oven to 350°F. Fry wings in batches (don’t overcrowd — this is the main crispiness killer) for 10–12 minutes until golden brown and internal temp reaches 165°F. Drain on a wire rack.
- Optional double-fry for ultra-crispy wings: Let fried wings rest 5 minutes after the first fry. Increase oil temp to 375°F and fry wings again for 3–4 minutes until extra golden and shatteringly crispy. Drain again on wire rack.
- Sauce: In a small saucepan, warm Kinder’s Zero Sugar Red Jalapeño BBQ Sauce over medium-low heat (add butter if desired for extra richness). Toss hot wings in the warm sauce in a large bowl until fully coated — or serve sauce on the side for dipping.
- Serve: Serve immediately while hot and crispy. Garnish with chopped fresh parsley or sliced green onions if desired.
- Nutrition Estimate (per serving, based on 5 servings)
- Calories: ~520 | Protein: 34g | Fat: 28g | Carbs: 32g | Sodium: ~960mg
- Estimates based on standard ingredient values. Actual nutrition varies by specific products and portions used.
Nutrition
Notes
- Dry wings are crispy wings — Any surface moisture creates steam in the hot oil instead of aggressive browning. Pat the wings obsessively dry with paper towels before seasoning and coating.
- Don’t overcrowd the pot — Crowding drops the oil temperature fast. The difference between crispy and soggy wings is almost always temperature management. Fry in batches of 8–10 wings max.
- The double-fry is worth every extra minute — The first fry cooks through. The second fry at 375°F blasts away remaining moisture from the skin for a crust that stays crispy 15–20 minutes after saucing. Do it.
- Keep unsauced wings warm — Place fried wings on a wire rack in a 200°F oven while frying remaining batches. Sauce right before serving.
- Dip vs. toss — Tossing coats every surface evenly but softens the crust slightly. Serving sauce on the side preserves maximum crunch and lets people control their own heat level.
- Set up a wing bar: Kinder’s Zero Sugar Red Jalapeño BBQ Sauce for tossing, Kinder’s Chipotle Lime Dipping Sauce on the side, and a cold creamy blue cheese or ranch for contrast. Celery sticks, carrot sticks, and cucumber slices keep the spread honest.
- For a game-day table, these wings anchor a spread alongside Chorizo Cheese Dip and Chipotle Lime Taquitos. The heat levels stack well — start with the taquitos, end with the wings.
- Sauce on the side is the right call when you want people to control their own heat. Toss before serving when you want every wing coated and ready to eat.
- Refrigerate fried wings for up to 3 days. Reheat on a wire rack in a 400°F oven for 12–15 minutes, or in an air fryer at 390°F for 8–10 minutes — both methods bring the crust back. Avoid the microwave; it makes the coating rubbery and the skin soft.
- Re-toss in warm Red Jalapeño BBQ Sauce after reheating. Don’t sauce before storing — the sauce softens the coating and you lose the crust.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What does baking powder do in the wing coating?
Baking powder has an alkaline pH that reacts with chicken skin under heat, causing faster browning and a textured, bubbled surface. Combined with cornstarch and flour, it produces the ultra-thin, shattering crust that restaurant-quality wings have. Don’t skip it, it makes a real difference.
Can I bake these instead of frying?
Yes. Place coated wings on a wire rack over a baking sheet, spray generously with cooking oil, and bake at 425°F for 45–50 minutes, flipping halfway through. The baking powder coating still does its job in the oven. Toss in warm Red Jalapeño BBQ Sauce right before serving.
Why Kinder’s Zero Sugar Red Jalapeño BBQ Sauce specifically?
The Zero Sugar formula has a cleaner, more direct jalapeño heat and tangy tomato profile than a sugar-forward BBQ sauce. On a crispy fried wing, the sauce should complement the crust, the Red Jalapeño hits that balance without competing with the Woodfired Garlic seasoning already in the coating.
Can I make these in an air fryer?
Coat the wings in the dry flour mixture, spray generously with oil, and air fry at 400°F for 20–25 minutes, flipping once halfway. You won’t get the same shattering crust as the double-fry, but the baking powder coating still produces a noticeably crispy result. Toss in warm sauce at the end.
How do I keep the wings crispy after saucing?
Sauce them right before serving, not ahead of time. Hold unsauced wings on a wire rack in a 200°F oven while you finish batches, that keeps them hot without steaming them. The double-fry builds a crust with enough structure to stay crispy 15–20 minutes after saucing.
More like this: BBQ Chicken Recipes · Game Day Recipes · Appetizer & Dip Recipes · Chicken Recipes
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