Extra Crispy Hot Wings

"I personally like my Hot Wings deep fried and extra crispy. I came up with this recipe after getting tired of the same ol' messy wings with goopy skin. Substitute with your favorite wing sauce, but I always preferred the tangy taste and slight kick of Crystal Hot Sauce. I usually mix Crystal Hot Sauce with a bit of Crystal Extra Hot or Tabasco."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 50mins


  • 4 lbs chicken wings, portions (Thawed)
  • 1 (6 ounce) bottle Crystal hot sauce or (6 ounce) bottle crystal extra hot sauce
  • 12 lb flour
  • 4 tablespoons Old Bay Seasoning (or Cajun Seasoning)
  • 1 tablespoon ground red pepper (optional)
  • 2 gallons ziploc bags
  • 2 large eggs
  • cooking oil


  • Take thawed chicken wing portions and place in ziplock bag.
  • Pour hot sauce on wings for desired flavor and heat.
  • Shake to coat chicken entirely.
  • Marinate for at least 2 hours in the refrigerator.
  • Beat eggs in a medium sized bowl.
  • Pour flour into the spare ziplock bag.
  • Mix Old Bay seasoning thoroughly with flour.
  • Add cayenne pepper (red pepper) for extra heat.
  • Coat wings with beaten egg and then place in the bag with flour.
  • Shake until wings are completely coated with flour.
  • Place wings back in the refrigerator for approximately.
  • 15 minutes so the flour will stick to the chicken.
  • Preheat deep fryer to 370°F, or heat oil in a deep bottomed frying pan.
  • Deep fry wings until a golden brown.

Questions & Replies

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  1. These were great! I used extra hot sauce and let them marinate overnight. I also cut back on the red pepper by 1/2 TBSP, as my son was going to be eating some. Next time, I'll use the full strength for maximum heat, and only 1 & 1/2 cups flour. Thanks for the posting!
  2. Ysman, these wings are Superb! I used Tyson's frozen wings (5 lb.) and used a whole 12 oz. bottle of Frank's Hot Sauce. This was my first time making hot wings and I am very pleased with the way they turned out. Set me on fire! Thank you so much. I can't wait to try more of your recipes.



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