Yes, that’s right – these are simply the best wings in the entire country! These lightly battered and fried chicken wings are crispy, light, flavorful, and juicy on the inside.
They’re so good, and the best part is, they’re easy to make. You can make them at home on the stovetop, in a deep fryer, or outside on your Blackstone griddle.
These are easy chicken wings. I use Drake’s Mix to dust them, and they always turn out perfectly. You can make enough wings for a big gathering or just a few to snack on.
With Drake’s Mix, this great food is crispy on the outside and tender and juicy inside. And they’re always seasoned just right!
I make batches of these for the family in my deep fryer during the winter, but I make these great American wings outside on my Blackstone griddle in the warmer months. I’ll show you how to make them that way, too.
America’s Best Wings have restaurants all over Maryland and a location in Washington, DC. Check America’s Best Wings out!! If you are looking for a homemade version of America’s Best Wings, then you must try this recipe!
Making these popular items at home saves on restaurant deliveries and restaurant prices. They are half the price to make at home and taste way better when served piping hot!!
Learn how to make my buffalo wings, BBQ wings, chicken tenders, and chicken nuggets. More great wing recipes to try is this Air Fryer Chicken Wings recipe and crispy smoked chicken wings.
Make an appetizer charcuterie board with an assortment of griddle cooked recipes.
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What is Drake’s Crispy Frymix?
Drake’s Crispy Frymix is a Michigan-based company that’s been making their famous batter since the 1930s. It’s made with wholesome ingredients and is designed to cook up light, crisp, and perfect every time. Click here to buy Drake’s Crispy Fry Mix and have it shipped right to your door!!
I’ve fried lots of things with their tasty mix, including Chicken Tempura. These wings, however, are one of our favorite ways to use this batter mix.
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How To Make Americas Best Wings
Gather your ingredients to make Americas Best Wings. Heat the oil in your deep fryer or a large pot on the stovetop to 375°F.
I prefer to use peanut oil for deep frying, but you can use fry oil, vegetable oil, or your favorite frying oil. Start with about 3 pounds of fresh, not frozen, chicken wings.
Cut them apart and discard the tips. I do not recommend deep frying whole wings!! Whole wings are harder to get them cooked all the way.
Season the wings with salt and pepper; measure Drake’s Crispy Frymix into a plastic bag.
Working in batches, shake the bag to coat the wings in a thin layer of mix. Tap the chicken pieces to remove excess mix, then carefully drop the wings into the hot oil.
Cook your wings for anywhere from 6-10 minutes, depending on the size of the wings and how cold they were when you put them into the oil.
How to tell when chicken wings are cooked? Cooked wings will be golden brown on the outside, and they’ll start to float when they’re cooked.
You can also use a digital meat thermometer to check the temperature of the Americas best wings – they should be 165°F in the thickest part next to the bone.
Remove the wings from the oil with a slotted spoon and drain them on a paper towel-lined plate. Repeat until they’re all done.
Serve hot with your favorite dipping sauce. Try a spicy buffalo sauce, a sweet homemade BBQ sauce, or this Carolina Gold BBQ Sauce.
How To Make Chicken Wings on a Blackstone Griddle
Preheat your Blackstone griddle and place a deep aluminum foil pan on the griddle. Fill the pan with about 2-inches of oil. Heat the oil to 375°F. Cover with a dome lid to help heat the oil.
Cut the wings apart and discard the tips. Then, season the wings with salt and pepper, then measure Drake’s Crispy Frymix into a plastic bag.
Working in batches, shake the bag to coat the wings in a thin layer of mix. Tap the chicken pieces to remove excess mix, then carefully drop the wings into the hot oil.
Cook your Blackstone wings for anywhere from 6-10 minutes, depending on the size of the wings and how cold they were when you put them into the oil.
Cooked wings will be golden brown on the outside, and they’ll start to float when they’re cooked. You can also use a digital meat thermometer to check the temperature of the chicken wings – they should be 165°F in the thickest part next to the bone.
Remove the wings from the oil with a slotted spoon and drain them on a paper towel-lined plate. Repeat until they’re all done.
Deep Fryer for Chicken Wings
Our family likes to have a couple small tabletop deep fryers that are set up on a countertop in our garage. We have two different fryers that each have their own oil.
A Presto Deep Fryer or a Hamilton Beach Deep Fryer brand has worked good for us. We have had these fryers for many years. One for fish and one for other fried items.
WE HATE DEEP FRYING IN THE HOUSE!! I buy peanut oil in 35-pound containers from Sam’s Club to help save money.
Tips To Making the Best Chicken Wings
- Keep your oil at a consistent temperature. If you’re making chicken wings on the stovetop or outdoor griddle, you may have to adjust the temperature of the burners to keep the oil hot.
- Let the oil come back up to temperature before adding new chicken wings.
- Tap off the excess mix from the chicken wings before frying them. This will prevent the powder from sinking and burning.
- Serve the wings hot and fresh and with your favorite sauces.
The Best Chicken Wing Sauces
Using a deep fryer for chicken wings (or a pot or your griddle) makes light and crispy wings that are just begging to be dunked into great sauces. Here are some of our favorites:
- Hot sauce
- Creamy bleu cheese
- Sweet and sour
- Ranch
- BBQ
- Buffalo
How To Store Leftover Chicken Wings
Keep your leftover chicken wings in an airtight container in the fridge for up to 4 days. To reheat them, pop them into your oven at 300°F until heated through, or reheat your chicken wings in the air fryer.
What to Serve with All American Wings?
Celery and carrot sticks are typical sides that go with wings, but you can make them a part of a heartier feast or just nibble on them solo. Wings can go with anything!
I love serving the wings along with other tasty appetizers like chicken tenders, queso and mini pizzas. Try dill pickles, salads, French fries, cheese fries, or sweet potato fries.
Americas Best Wings – Frequently Asked Questions
Yes! The most challenging part about making wings on your Blackstone flat top is regulating the temperature of the oil. The outside temperature, wind, and how much surface area you have can all affect the temperature. Try to keep your oil at a consistent 375°F for the best crispy wings.
The wings will cook between 6 and 10 minutes, depending on the size of the wings, their temperature when going into the oil, and how much the oil temperature drops when you add the wings. Use a digital meat thermometer to check the wings – they should be 165°F before eating them.
The most popular wings are wings combo (an assortment of flavors), plain, buffalo wings, BBQ wings, and my favorite – BBQ boneless wings!!
Griddle Cooking with Chef Sherry Ronning
America’s Best Wings Recipe
Deep Fried Chicken Wings
Yes, that’s right - these are simply the best wings in the entire country! These lightly battered and fried chicken wings are crispy, light, flavorful, and juicy on the inside.
Ingredients
- Chicken Wings 3 Pounds
- Drakes Frymix 3/4 cup
- Salt 1/2 teaspoon
- Pepper 1/4 teaspoon
- Oil for frying
Instructions
- Preheat your Blackstone Flat Top Griddle and place a deep aluminum foil pan on the griddle. Fill the foil pan with about 2-inches of oil. Heat the fry oil to 375°F. Cover with a dome lid to help heat the oil up to the proper temperature.
- Cut the wings into pieces and discard the tips. Season the wings with salt and pepper. Measure the Drake’s Crispy Frymix into a plastic bag.
- Working in batches, add about 1/3 of the wing pieces to the plastic bag. Shake the bag to coat the wings in a thin layer of mix. Tap the chicken pieces to remove any excess mix. Carefully drop the wings into the hot oil one at a time.
- Cook your Blackstone wings anywhere from 6-10 minutes, depending on the size of the wings and how cold they were when you put them into the oil. Fully cooked wings will be golden brown on the outside, and they’ll start to float when they’re done. You can also use a digital thermometer to check the temperature of the chicken wings. They should be 165°F in the thickest part next to the bone.
- Remove the Americas best wings from the oil with a slotted spoon and drain them on a paper towel-lined plate. Repeat the above steps until all the deep fried chicken wings are done.
Notes
- Drake’s Crispy Frymix is a Michigan-based company that’s been making their famous batter mix since the 1930s. It’s made with wholesome ingredients and is designed to cook up crispy, light, and perfect every time. Click here to buy Drake’s Crispy Frymix.
- Don't have a Blackstone Griddle? That's okay! You can deep fry chicken wings in a cast iron skillet on the stove. Or use a Presto deep fryer to make your Americas Best Wings.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 764Total Fat 57gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 33gCholesterol 186mgSodium 1068mgCarbohydrates 22gFiber 1gSugar 1gProtein 38g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Wings are my sister in laws favorite and I was trying to find a way to make them at home! This is perfect. Thanks for the recipe!
Your welcome! She is going to love her America’s Best Chicken Wings!!
These came out delicious and I love that I was able to reheat them and they were great a second time!
Oh my goodness I’m in love with these wings! You weren’t kidding when you said they were the best – they are AMAZING!
Mandy, I am glad that you enjoyed my best chicken wings recipe!
I LOVE how crispy these wings came out!! I’m such a wing snob and am always looking for ways to make them extra crispy– this is it! Thank you for all the great tips!
It’s all in the batter. I have tried wings several different ways and this is the best!!
Wow! You weren’t kidding. These really ARE America’s best wings. Juicy on the inside and crispy on the outside. Pure perfection!
We are so disappointed when we eat chicken wings in a restaurant because they never tastes as good as mine. My recipe turns out perfect, is super easy to make and tastes AMAZING!
This is the first time I’ve fried wings and they came out great!
Thank you very much for your message.
Oh man, these wings turned out so crispy and delicious using Drake’s Crispy Frymix! The batter gave them an incredibly light, crispy coating without being heavy or greasy. Big thank you for introducing me to this incredible product.
I am glad the crispy chicken wings turned out for you!
I have never thought about cooking wings on the flat grill!!
I hate frying in the house and quite often will take our deep fat fryer outside and use it in our outdoor kitchen!
But this was so much easier!
And they turned out great. The seasoning was delicious and it wasn’t as hard as I thought to get really crispy chicken wings without the deep fryer!
I just left the tray outside until it had cooled down and then poured the fat into our compost bin. SO EASY!
Deep fried chicken wings on the Blackstone griddle are the best!