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Meet your new wing obsession: Crack Wings. Salty, tangy, peppery, with a touch of sweetness. I’ve never seen a wing with a powder dusting so full of flavor! They are addictive because of the salty and sweet combo with that hint of heat.
What Makes These Wings Next-Level
- Addictively Good: They’re called crack because of the addictive nature of the flavor combo; you’ll keep reaching for “just one more.”
- Crispy Perfection: Crunchy on the outside, juicy on the inside, the way wings are meant to be.
- Game Day Hero! Whether it’s game day, a party, or just dinner, everyone will be hooked.
How to Make Crack Wings
Frying might sound tricky, but it’s actually simple, and these wings are totally worth the little extra effort. I’ve also included baking and air-frying instructions if you don’t want to fry them.
- Season & Marinate: Pat wings very dry, then add them to a large bowl with lemon pepper, garlic powder, onion powder, salt, smoked paprika, black pepper, and beaten eggs. Toss to coat, then cover, and marinate 1–24 hours.
- Heat Oil and Mix Breading: Fill a deep fryer or heavy pot with vegetable or canola oil and heat to 325–375ºF. In a medium bowl, combine flour, cornstarch, lemon pepper, garlic powder, onion powder, and ranch seasoning.
- Bread Chicken: Remove wings from marinade, then dredge them in the flour mixture, and coat well.
- Fry: Fry wings in batches for about 12 minutes, until golden and 165ºF inside. Transfer to a paper towel–lined sheet.
- Make Crack Seasoning: In a bullet blender, blend powdered sugar, lemon pepper, and ranch seasoning until fine and white.
- Sprinkle and Serve: Then, sprinkle the powder generously over hot crack wings and serve immediately with hot sauce.
Oven & Air Fryer Instructions
Oven-Baked Crack Wings
- Prep: Omit the eggs, add 1 tsp baking powder to the initial seasoning in step 1, then toss the wings to coat. Completely skip the breading.
- Arrange: Place wings on a foil-lined, nonstick-sprayed baking sheet.
- Bake: 400°F for ~45 minutes, flipping every 10–15 minutes, until golden and 165°F inside.
- Finish: Top with crack seasoning and enjoy!
Air Fryer Crack Wings
- Prep: Same as oven. Omit the eggs, add 1 tsp baking powder, and skip the breading.
- Arrange: Spread wings in a single layer in the air fryer basket.
- Cook: 400°F for 10 minutes, flip, then 8–10 more minutes until golden and 165°F inside.
- Finish: Sprinkle with crack seasoning and serve hot.
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1 deep fryer or large, heavy-bottomed dutch oven
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1 Blender or bullet blender
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Pat 3-4 pounds party chicken wings very dry with paper towels, then add them to a large bowl.
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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 2 large beaten eggs to the wings and toss until all the wings are evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
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After the chicken has marinated, add 1 ½-2 quarts vegetable or canola oil to a deep fryer or large, deep, heavy-bottomed dutch oven and heat over medium-high heat until it is between 325 and 375 degrees Fahrenehit.
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Meanwhile, add 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 to a medium bowl. Mix to combine.
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Once the chicken is done marinating and the oil is up to the correct temperature, remove the chicken from the bowl and add it to the flour mixture, coating each one fully in the breading.
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Carefully add the chicken wings in batches to the oil and cook for 12 minutes or so, until the breading is golden and the chicken reaches the internal temperature of 165 degrees Fahrenheit. Transfer the cooked chicken to a paper towel-lined baking sheet and sprinkle with salt and pepper to taste.
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While the chicken fries, make the chicken crack seasoning by adding ⅔ cup powdered sugar, 3 tablespoons lemon pepper seasoning, and 3 tablespoons ranch seasoning to a blender (a bullet blender works best) and blend for 5-10 seconds, until it forms a white powdered seasoning.
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Sprinkle the chicken crack seasoning liberally over the fried wings and serve immediately with hot sauce on the side.
Storage, Reheating, & Make Ahead Instructions
- Storage: Keep leftover wings in an airtight container in the fridge for up to 5 days.
- Reheat: Bake at 375ºF for 10–15 minutes, or air fry at 375ºF for 6–8 minutes, flipping halfway, until crispy again.
- Make Ahead: Season wings up to 24 hours in advance. Cover tightly and refrigerate until ready to cook, then proceed with step 2.
Calories: 478kcalCarbohydrates: 41gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 156mgSodium: 1336mgPotassium: 336mgFiber: 2gSugar: 6gVitamin A: 461IUVitamin C: 1mgCalcium: 55mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Wing Recipes
Wings are one of my top snacks. They just hit the spot! We love these on game day, or even for a fun dinner. Here are some of my go-to wing recipes!
