Crispy Bag-Shaken Chicken Wings
These crispy bag-shaken chicken wings use a simple egg-and-starch coating shaken in a plastic bag for maximum crunch with almost no mess. Fried until golden and served with creamy dipping sauce, they deliver
Equipment
- 1 | Large resealable plastic bag |
- 1 | Deep skillet or frying pan |
- 1 | Tongs | for turning and removing wings
- 1 | Wire rack | for draining
- 1 | Paper towels | for patting wings dry
Ingredients
- 1.5 | lbs | chicken wings | patted dry
- 1 | | large egg |
- 3 | tbsp | cornstarch |
- 1 | tsp | paprika |
- 0.5 | tsp | black pepper |
- 1 | tsp | salt |
- 1 | | neutral oil | for frying about 1 inch deep
- 1 | | creamy dipping sauce | for serving
Instructions
- Pat the chicken wings dry with paper towels and place them in a large resealable plastic bag.
- Crack the egg directly into the bag over the wings.
- Add the cornstarch, paprika, black pepper, and salt to the bag.
- Seal the bag, trapping a little air, and shake hard for 20–30 seconds until evenly coated.
- Heat about 1 inch of neutral oil in a deep skillet to 350–375°F.
- Carefully lower the coated wings into the hot oil in batches, without overcrowding.
- Fry for 8–12 minutes total, turning once, until deep golden and crispy.
- Remove with tongs, drain on a wire rack, and serve hot with creamy dipping sauce.
- Tip: Keep the oil temperature steady by frying in smaller batches if needed.
Notes
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer for 5–8 minutes to restore crispness.
Potato starch can replace cornstarch for a similar crunchy result.
Double the seasoning amounts if cooking a larger batch of wings.
Reheat in a 375°F oven or air fryer for 5–8 minutes to restore crispness.
Potato starch can replace cornstarch for a similar crunchy result.
Double the seasoning amounts if cooking a larger batch of wings.