So There is nothing like Fried Chicken!
These Dutch Oven Fried Chicken Wings are mildly spicy and
perfect for dipping in your favorite sauce.
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Dutch Oven Fried Chicken Wings
Fried chicken wings are on my table if not every weekend, at least every other weekend. Most of the time I make Air Fryer Ranch Wings, but sometimes I want some chicken wings fried in oil.
Okay so I tried something different this time and made these wings in the dutch oven. I have been trying to get used to cooking in the dutch oven and I think I’m finally finding my groove.
It’s just a different way of cooking. You absolutely do not have to use a dutch oven to fry your chicken. I just always like to share with you all what works for me.
Although paprika and cayenne pepper were used to season this chicken, it added a little flair, but is not too spicy. I am not one to season my flour so after I floured the chicken I’m sure it calmed some of the heat.
If you like more spice, I suggest adding more to prevent losing too much of the spice once the chicken is floured. I used spice to enhance the flavor, not to make the chicken extra spicy.
The dipping sauce that you see pictured is just ranch with a little cayenne pepper.
It’s just something that I thought of last minute that would be different and add a little color to the photo, but you know what… a ranch loving friend of mine loved it. Like I told you all before, I love the ranch wings, but do not like ranch by itself.
The picture above is preparation for a hot wing recipe. Since my time is limited I like to make the best use of it. So I made a large batch of chicken, half fried chicken wingettes and drumettes and half hot wings.
So I placed the wings in this bowl for preparation of pouring the hot wing sauce on them. I can’t even tell you how good they were!
I am a big fan of Wing Stop. They are like the wing kings, but this hot wing recipe is going to have me eating wings at home more and more.
I love their Louisiana rub flavor. As soon as I learn to make those they will be seeing less of me. Except for when I’m in a hurry and get lazy right? Then I’ll be right back over there lol.
You may also enjoy:
- 2.5 lbs of wingettes and drummets
- 2 tbsp of Lawry's seasoned salt
- 1 tbsp of Lawry's garlic salt
- 1 tsp of paprika
- 1/2 tsp of cayenne pepper
- 1 tsp of black pepper
- Season chicken with seasoned salt, garlic salt, paprika, cayenne pepper and black pepper.
- Marinate for four hours or overnight.
- Heat oil for ten minutes prior to frying.
- Fry chicken for 20 minutes or until golden brown.
- Remove from fryer and place on a paper towel to drain excess oil.
- Allow to rest for a few minutes before serving.
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