Why You’ll Love these Zesty Fried Chicken Wings
There are three reasons why these zesty fried chicken wings will become your new favorite party food.
First, the brine guarantees every bite stays moist and flavorful—no dry wings here.
Second, the combination of vadouvan spice and fresh herbs creates a complex flavor that’ll have everyone asking for your secret.
Third, the vibrant veggie accompaniment with kohlrabi and watermelon radish adds a revitalizing crunch that balances the richness perfectly.
I’ve served these at countless gatherings, and the dish is always demolished within minutes.
Trust me, the contrast of crispy skin, tender meat, and zesty herbs is absolutely irresistible.
What Ingredients are in Zesty Fried Chicken Wings?
These zesty fried chicken wings bring together an impressive array of flavors that build layer upon layer of deliciousness. The secret starts with a simple brine that locks in moisture, while the vadouvan spice mix adds an exotic touch that’ll have your guests wondering what makes these wings so special.
I love how the fresh herbs brighten everything up, and the accompanying veggie mix provides the perfect counterpoint to the rich, crispy wings.
- 20 chicken wings, cleaned with tips removed
- 3 cups water
- 1/2 cup sugar
- 1/2 cup salt
- 1 tablespoon canola oil
- 1 teaspoon cayenne pepper
- 1 tablespoon white sesame seeds, toasted
- 1 tablespoon black sesame seeds
- 1 cup chicken stock
- 1 tablespoon vadouvan mixed spice
- 1 teaspoon fresh garlic, minced
- 1 bunch scallion, sliced
- Fresh herbs: 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon oregano (all chopped)
- 2 cups apple cider vinegar
- 2/3 cup honey
- 4 cups duck fat
- Various vegetables for accompaniment (Japanese cucumber, radishes, kohlrabi, red onion)
- Dressing ingredients: lemon juice, olive oil, tahini, honey, apple cider vinegar, sumac, Greek yogurt
While the ingredient list might seem long, don’t be intimidated—many items are for the accompanying vegetable dish that perfectly complements the wings.
The duck fat might be the hardest ingredient to source, but it’s worth the effort for the extraordinary flavor it imparts.
Can’t find vadouvan spice? A mixture of curry powder with a pinch of shallot powder makes a reasonable substitute in a pinch.
And remember, the brining step isn’t optional—it’s what transforms ordinary wings into these spectacular morsels of flavor.
How to Make these Zesty Fried Chicken Wings
Start by preparing a flavorful brine for your 20 chicken wings. In a container, combine 3 cups of slightly warmed water with 1/2 cup sugar and 1/2 cup salt, stirring until completely dissolved. Submerge your cleaned wings (with tips removed) in this mixture and refrigerate for 2 hours—trust me, this step is non-negotiable for juicy, flavorful wings.
After brining, strain the wings and pat them thoroughly dry.
While your wings are drying, prepare your frying setup with 4 cups of duck fat. I know, duck fat sounds fancy, but it creates the most incredible depth of flavor and perfect crispy exterior. Heat the fat to around 350°F, then carefully add your wings in small batches to avoid crowding. They’ll need about 8-10 minutes until golden brown and cooked through (165°F internal temperature).
While the wings fry, create your flavor coating by combining 1 tablespoon vadouvan spice, 1 teaspoon minced fresh garlic, 1 tablespoon each of white and black sesame seeds, and 1 teaspoon cayenne pepper in a large bowl. For the wing sauce, reduce 1 cup chicken stock with 2/3 cup honey and 2 cups apple cider vinegar until slightly thickened.
Once the wings emerge from their duck fat bath, give them a quick drain on paper towels, then immediately toss them in your prepared spice mixture while still hot. The residual heat activates all those amazing aromatics in the vadouvan and garlic.
Drizzle with a bit of your honey-vinegar reduction and sprinkle with the sliced herbs—1 tablespoon mint, 1 tablespoon parsley, and 1 teaspoon fresh oregano. For a complete experience, serve alongside the revitalizing vegetable medley dressed with the tangy yogurt-tahini sauce.
The cooling crunch of those fresh veggies against the spicy, crispy wings? That’s what I call flavor harmony.
Zesty Fried Chicken Wings Substitutions and Variations
While the classic fried chicken wings recipe is absolutely divine, I understand that sometimes you need to work with what’s in your pantry or accommodate dietary restrictions.
No duck fat? Vegetable oil works perfectly well. You can swap the vadouvan for curry powder mixed with a pinch of fenugreek if you’re in a bind.
Can’t find kohlrabi? Jicama or turnips provide that same satisfying crunch. For a lighter version, try air frying instead of deep frying—still crispy, less guilt.
And vegetarians, don’t feel left out. Cauliflower florets make surprisingly delicious “wings” when coated in the same brine and spices. The tahini yogurt sauce is fantastic either way.
What to Serve with Zesty Fried Chicken Wings
When it comes to serving these zesty fried chicken wings, I’ve found that the right accompaniments can elevate the entire meal from good to unforgettable.
I love pairing them with a cooling cucumber and radish salad—the crunch and brightness cut through the richness perfectly.
A simple yogurt dip with tahini and sumac adds creamy tanginess that complements the spicy wings.
For heartier options, try roasted kohlrabi or a watermelon radish slaw.
And don’t forget something starchy! Crispy potato wedges or warm flatbread make ideal vehicles for sopping up any leftover sauce.
Trust me, your guests will be too busy eating to talk.
Final Thoughts
After making these fried chicken wings countless times, I’ve learned that perfection lies in the details.
The brining process? Non-negotiable. It’s what gives these wings their juicy interior beneath that crispy exterior.
Don’t skip the sesame seeds or fresh herbs; they’re what elevates these wings from good to memorable.
And that vibrant veggie accompaniment? It cuts through the richness perfectly.
Zesty Fried Chicken Wings With Vibrant Veggies
Ingredients
Equipment
Method
- Prepare the brine by combining 3 cups of slightly warmed water with 1/2 cup sugar and 1/2 cup salt in a container, stirring until completely dissolved.
- Submerge the cleaned chicken wings in the brine mixture and refrigerate for 2 hours.
- After brining, remove the wings, strain them, and pat thoroughly dry with paper towels.
- Heat 4 cups of duck fat in a deep fryer or large pot to 350°F.
- While the fat heats, prepare the flavor coating by combining vadouvan spice, minced garlic, white and black sesame seeds, and cayenne pepper in a large bowl.
- For the wing sauce, combine chicken stock, honey, and apple cider vinegar in a saucepan and reduce until slightly thickened.
- Carefully add wings to the hot duck fat in small batches to avoid crowding. Fry for 8-10 minutes until golden brown and cooked through (165°F internal temperature).
- Remove wings and drain briefly on paper towels.
- While still hot, toss the wings in the prepared spice mixture until evenly coated.
- Drizzle with the honey-vinegar reduction and sprinkle with the chopped herbs (mint, parsley, and oregano) and sliced scallions.
- For the vegetable accompaniment, combine sliced Japanese cucumber, radishes, julienned kohlrabi, and thinly sliced red onion.
- Make a dressing with lemon juice, olive oil, tahini, honey, Greek yogurt, and sumac. Toss with the vegetables.
- Serve the wings immediately alongside the dressed vegetable medley.
