Crack Wings: Crispy Lemon Pepper Ranch Seasoned Fried Chicken Wings Recipe

Introduction

Crack Wings are irresistibly crispy, flavorful chicken wings coated in a unique blend of seasonings and a sweet, tangy powdered sugar mix. Perfectly fried to golden perfection, these wings are a crowd-pleaser that will have everyone coming back for more.

Ingredients

• 1 ½ to 2 quarts vegetable or canola oil (for frying)
• 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
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ranch seasoning
• ⅔ cup powdered sugar
• 3 tablespoons lemon pepper seasoning
• 3 tablespoons ranch seasoning

Instructions

1. Step 1: Pat the chicken wings dry with paper towels and place them in a large bowl.
2. Step 2: 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 the beaten eggs to the wings. Toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or up to 24 hours.
3. Step 3: Heat the oil in a deep fryer or large, heavy-bottomed pot to 325-375°F (163-190°C).
4. Step 4: In a medium bowl, mix together the flour, cornstarch, 2 teaspoons lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ranch seasoning.
5. Step 5: Remove wings from marinade and dredge each wing thoroughly in the flour mixture, ensuring an even coating.
6. Step 6: Fry the wings in batches for about 12 minutes, until golden and cooked through (internal temperature of 165°F or 74°C). Transfer to a paper towel-lined tray to drain.
7. Step 7: While frying, blend the powdered sugar, lemon pepper seasoning, and ranch seasoning in a blender for 5-10 seconds until a fine white powder forms.
8. Step 8: Sprinkle the seasoning powder generously over the hot wings and serve immediately, with hot sauce on the side if desired.

Tips & Variations

• For extra crispiness, double dredge the wings by dipping them back into the egg mixture and then again into the flour mixture before frying.
• You can substitute ranch seasoning with your favorite dry spice blend for a different flavor profile.
• Make sure the wings are completely dry before marinating to help the coating stick better.
• Adjust the powdered sugar amount in the seasoning blend to your taste for sweeter or more savory wings.

Storage

Store leftover Crack Wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-15 minutes to maintain crispness. Avoid microwaving as it tends to make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the wings instead of frying?

While baking is possible, frying gives the wings their signature crispy texture. Baking will result in a less crispy coating but is a healthier alternative.

What can I use if I don’t have ranch seasoning?

If you don’t have ranch seasoning, you can substitute with a mix of dried dill, parsley, garlic powder, onion powder, and a pinch of salt for a similar flavor.

Crack Wings: Crispy Lemon Pepper Ranch Seasoned Fried Chicken Wings Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

Crack Wings are irresistibly crispy and flavorful fried chicken wings coated in a special seasoning blend with a hint of sweetness from powdered sugar. Marinated for depth of flavor and double-coated in a seasoned flour mixture, these wings are fried to golden perfection and tossed in a unique ‘crack seasoning’ to deliver an addictive taste experience.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 12 minutes (per batch frying time, total about 30-40 minutes depending on batch sizes)
• Total Time: 1 hour 45 minutes (including minimum 1 hour marinating)
• Yield: About 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For Frying and Dredging

• 1 ½–2 quarts vegetable or canola oil (for frying)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ranch seasoning

For the Crack Seasoning

• ⅔ cup powdered sugar
• 3 tablespoons lemon pepper seasoning
• 3 tablespoons ranch seasoning

Instructions

1. Dry the wings: Pat the chicken wings thoroughly dry with paper towels to remove any moisture, which helps the seasoning and breading adhere better.
2. 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 the beaten eggs. Toss well until all wings are evenly coated. Cover and refrigerate for at least 1 hour or up to 24 hours to allow flavors to penetrate.
3. Heat the oil: Pour 1 ½ to 2 quarts of vegetable or canola oil into a deep fryer or a large, heavy-bottomed Dutch oven. Heat the oil over medium-high heat until it reaches between 325°F and 375°F.
4. Prepare the dredging mixture: In a medium bowl, 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. Mix well to create a flavorful breading.
5. Dredge the wings: Remove the chicken wings from the marinade, letting excess drip off, then thoroughly coat each wing in the flour and cornstarch mixture until evenly covered.
6. Fry the wings: Carefully place the coated wings in batches into the hot oil. Fry for about 12 minutes or until the breading is golden brown and the internal temperature of the chicken reaches 165°F. Use a slotted spoon to transfer the cooked wings to a paper towel-lined baking sheet to drain. Sprinkle with salt and pepper to taste while hot.
7. Make the crack seasoning: While the wings fry, combine ⅔ cup powdered sugar, 3 tablespoons lemon pepper seasoning, and 3 tablespoons ranch seasoning in a blender or bullet-style blender. Blend for 5-10 seconds until the mixture is finely powdered.
8. Season and serve: Generously sprinkle the crack seasoning over the hot fried wings to coat them evenly. Serve immediately with hot sauce on the side for dipping.

Notes

• Patting the wings dry before seasoning is crucial for a crispy coating.
• Marinating time can be extended up to 24 hours for maximum flavor.
• Maintain oil temperature between 325°F and 375°F to ensure even cooking without greasy wings.
• Blend the crack seasoning just before serving to retain its powdery texture and vibrant flavor.
• Use a thermometer to check chicken doneness to ensure food safety.

Keywords: crack wings, fried chicken wings, lemon pepper wings, crispy chicken wings, party wings, chicken wing recipe