Name: Crispy Crunchy Mustard Fried Chicken Wings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lb chicken wings, split at joints and wing tips removed; 2 Tbsp Dijon mustard (or yellow mustard); 2 Tbsp whole grain mustard (optional for texture); 1 cup all‑purpose flour; 1 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp paprika; ½ tsp cayenne pepper (optional, for heat); 1 tsp kosher salt; ½ tsp black pepper; 2 large eggs, beaten; 2 Tbsp water (to thin egg wash); Neutral oil for frying (e.g., vegetable, canola, or peanut oil)

I describe how these chicken wings ditch the usual buttermilk in favor of a bold mustard marinade, delivering tangy, well-seasoned wings coated in a crispy seasoned flour crust that’s golden and irresistible.

Crispy Crunchy Mustard Fried Chicken Wings

Why You’ll Love This Recipe

I love that mustard not only replaces buttermilk and eggs, but also infuses the wings with zing and helps the spiced coating cling. The resulting wings are juicy inside and gloriously crunchy outside—perfect for game day or any fun gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Smoked paprika
Onion powder
Garlic powder
Kosher salt
Ground black pepper
Italian seasoning
Ground cayenne pepper
Lemon pepper
Turmeric
Yellow mustard
Chicken wings (about 4 lb)
All‑purpose flour
Cornstarch
Baking powder
Peanut oil

directions

I whisk together smoked paprika, onion powder, garlic powder, salt, pepper, Italian seasoning, cayenne, lemon pepper, and turmeric to form the spice blend.
I pat dry the wings, pierce them slightly, then rub in 5 tablespoons of the spice blend. I coat the wings with mustard, cover, and refrigerate for 30 minutes to an hour to marinate.
I heat oil to 325 °F in a cast‑iron skillet over medium–high heat and keep the oven at 200 °F to hold finished wings warm.
Meanwhile, I whisk flour, cornstarch, baking powder, and remaining spice blend. I dredge wings (about 4 pieces at a time), pressing the coating on and shaking off excess.
I fry wings skin‑side down in the hot oil, spacing them apart and adjusting heat to maintain crispness. I cook about 6–8 minutes per side until golden and internal temperature registers 165 °F.
I drain on a rack and keep warm in the oven, then serve the wings hot and crunchy.

Servings and timing

I make this recipe for about 8 servings. Prep and spice blending take around 10 minutes, marinating takes 30–60 minutes, and frying takes about 40 minutes, so total time is approximately 1 hour 20 minutes.

Variations

I sometimes swap yellow mustard for Dijon or spicy brown mustard for more complexity.
I can vary the heat by increasing or omitting cayenne.
I sometimes drizzle with a honey mustard glaze or toss in a garlic butter sauce for extra flair.
I may air‑fry wings at 400 °F for about 20‑25 minutes, turning halfway, if I want to skip deep frying.

storage/reheating

I let the wings cool slightly before storing in an airtight container in the fridge for up to 3 days. To reheat, I place them on a wire rack in a 350 °F oven for 10–15 minutes until warmed and crisp again. I avoid microwaving to preserve crunch.

FAQs

How does mustard replace buttermilk and egg?

I find that mustard brings acidity and moisture, acting as both tenderizer and binder so that the seasoning clings—even without buttermilk or eggs.

Can I use a different oil for frying?

Yes—I swap peanut oil for canola or vegetable oil sometimes. The key is using an oil with a high smoke point to maintain even frying.

What if I don’t want spicy wings?

I simply omit or reduce the cayenne pepper and adjust the paprika or other seasonings to maintain flavor without the heat.

Can I bake or air fry these instead?

Absolutely. Baking or air frying works—the texture may vary slightly. I find air frying at about 400 °F for 20–25 minutes (turning halfway) gives a decent crunch with less oil.

How should I prep ahead?

I usually blend the spices and coat the wings in seasoning and mustard up to 1 hour before cooking. Then I dredge and fry just before serving to keep coating crisp.

Conclusion

I love how this mustard-soaked approach transforms chicken wings into something flavorful, tender, and ultra-crispy—all without relying on buttermilk or eggs. The tang of mustard, the spice blend, and that crunch make them a standout. Perfect when I want wings with attitude and texture—easy to prep, fun to serve, and always disappearing fast!