At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 920 kcal
• Protein: 54 g
• Carbohydrates: 50 g
• Fat: 54 g
• Sodium: 1072 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken

Have these measured and ready before you begin.

• 1 kg (2.2 lb) chicken wings

Marinade

• 3/4 cup plus 1 tablespoon (200 ml) milk
• 1 tablespoon grape vinegar or red wine vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon baking soda
• 3 tablespoons olive oil
• scant 1/2 cup (100 ml by volume) all-purpose flour

Coating

• 1 2/3 cups (400 ml by volume) all-purpose flour

For Frying

• 1 2/3 cups (400 ml) sunflower oil

Directions

1. Whisk the milk, vinegar, olive oil, marinade flour, baking soda, salt, black pepper, paprika, and cumin in a deep bowl.

2. Add the wings and turn until fully coated; cover and refrigerate for at least 1 hour and no longer than overnight.

3. Remove the wings from the marinade and coat each one in the coating flour.

4. Heat the sunflower oil in a deep pot to 350°F (175°C).

5. Fry the wings in batches without crowding until deeply golden, crisp, and cooked through.

6. Drain on a paper-towel-lined plate and serve hot with your preferred sauces.

Sources

1. USDA FoodData Central — April 2026 data release