Crack Wings: Crispy Lemon Pepper Ranch Seasoned Fried Chicken Wings Recipe
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.
- 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
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
- Dry the wings: Pat the chicken wings thoroughly dry with paper towels to remove any moisture, which helps the seasoning and breading adhere better.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
