Fried chicken wings

Ingredients

• as neededchicken wings
• as neededextra virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tasteoregano
• as neededgarlic cloves
• to tastesweet paprika
• as neededlemon juice
• as neededplain flour
• as needed for deep-fryingsunflower oil

Instructions

1. 1

   Prepare the wings

   Clean the chicken wings, singeing away any remaining feathers with a kitchen torch if needed. Cut off the wing tips with a knife, then separate each wing at the joint.

2. 2

   Season the chicken

   Trim away the loose pieces of skin from the wings. Put them in a dish, season with salt and black pepper, and toss to coat.

3. 3

   Make the marinade

   Add oregano to the wings. Crush the garlic cloves in a mortar with a few grains of coarse salt, then mix in the sweet paprika and extra virgin olive oil. Pour the mixture over the wings.

4. 4

   Marinate and flour

   Squeeze the lemon into the mortar to collect the remaining marinade, then pour it over the wings and toss well. Ideally, leave the wings to marinate for a few hours. Coat both sides of each wing in flour and shake off any excess.

5. 5

   Fry in batches

   Heat plenty of sunflower oil in a small pan until hot but not smoking. Fry two or three wings at a time over medium-high heat for 4 minutes, turn them, and fry for a further 3 minutes. Transfer the wings to kitchen paper to absorb excess oil.

6. 6

   Serve the wings

   Serve the fried wings once they are ready, crisp on the outside and juicy inside.

What are fried chicken wings?

Fried chicken wings are a familiar American-style dish: chicken pieces are seasoned, coated and fried until their outside is crisp. This version uses a Spanish-style marinade of garlic, sweet paprika, oregano, olive oil and lemon.

The flour coating helps create a crunchy surface, while the marinade brings savoury, aromatic flavour. Frying in small batches helps the oil stay hot as the wings cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the flour contributes carbohydrate and the olive and sunflower oils contribute fat. Serve a portion with vegetables or salad to add freshness and balance the plate.

Preparing the wings

Wing tips: remove them, then separate the remaining wing at the joint so the pieces are easier to coat and fry. If you find any stray feathers, the method suggests singeing them with a kitchen torch.

Loose skin: trim away the small flaps of skin before seasoning. Keep the cuts neat so the pieces are ready for an even coating.

Building the marinade

Garlic and paprika: crushing the garlic with coarse salt helps form a paste that mixes readily with the sweet paprika and olive oil. Stir the ingredients together in the mortar before adding them to the wings.

Lemon: squeeze it into the mortar after mixing the other marinade ingredients, so the juice picks up any that cling to the sides. Toss the wings thoroughly to coat them all over.

Why marinating time matters

A few hours: the recipe recommends leaving the wings in their marinade for a few hours if you have time. This gives the garlic, herbs, paprika and lemon time to flavour the chicken.

Short on time: the method does not specify a minimum marinating period, so coat the wings thoroughly and proceed when you're ready. The seasoning will still cling to the surface.

Getting a crisp coating

Flour: coat both sides of the marinated wings, then shake off the excess. A light, even layer is less likely to form a thick, uneven crust.

Oil: heat the sunflower oil until hot but not smoking. Lower the wings in carefully and leave room between pieces; overcrowding can bring down the oil temperature.

Frying and checking the finish

Timing: fry each batch over medium-high heat for 4 minutes, turn the wings, then fry for another 3 minutes. The recipe uses two or three wings per batch.

After frying: move the wings to kitchen paper to drain away excess oil. Serve them soon after cooking to enjoy the crisp coating at its best.

What to serve with the wings

Fresh sides: serve the wings with a crisp salad or sliced vegetables to add freshness alongside the fried coating. A lemon wedge also echoes the citrus in the marinade.

A fuller meal: add potatoes, bread or another substantial side if you want the wings to make up part of a larger meal. Keep any sauces separate so the coating stays crisp.

Recipe notes & tips

• Pat the wings dry before seasoning if they are wet, so the marinade and flour can coat them more evenly.
• Let the wings marinate for a few hours when your schedule allows.
• Shake off loose flour before frying to avoid a heavy coating.
• Fry only two or three wings at a time, as directed, to help keep the oil hot.
• Keep the oil hot but below smoking point.
• Drain the cooked wings on kitchen paper before serving.

Variations

• More paprika: add extra sweet paprika to the marinade for a deeper colour and flavour.
• Herb change: use another dried herb in place of some of the oregano.
• Extra lemon: serve with lemon wedges for a brighter finish.
• Peppery coating: add more black pepper when seasoning the wings.
• Garlic-forward: increase the garlic in the marinade for a stronger savoury flavour.

Common mistakes to avoid

• Crowding the pan: too many wings can lower the oil temperature; fry two or three at a time.
• Smoking oil: the recipe calls for hot oil that is not smoking; lower the heat if it begins to smoke.
• Leaving excess flour on: a thick layer can make the coating uneven; shake the wings before frying.
• Skipping the turn: fry for 4 minutes, then turn and cook for another 3 minutes.
• Draining too briefly: place the wings on kitchen paper after frying so excess oil can be absorbed.
• Rushing the marinade: if you have time, leave the wings for a few hours so the flavours can develop.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until piping hot; the coating may soften, but an oven or air fryer can help it crisp up again.

Frequently asked questions