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.