Recipe courtesy of Eastside Fish Fry & Grill

Eastside Fish Fry's Famous Deep-Fried Chicken Wings

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  • Level: Intermediate
  • Total: 1 day 45 min (includes marinating time)
  • Active: 15 min
  • Yield: 4 servings
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3/4 tablespoon Eastside Fish Fry Famous House Seasoning, plus additional for sprinkling, recipe follows

1/2 tablespoon seafood seasoning, such as Old Bay 

1 teaspoon seasoning salt 

20 chicken wings 

Cooking oil, for frying 

Eastside Fish Fry Chicken Flour, for dredging, recipe follows

Eastside Fish Fry Famous House Seasoning:

3 tablespoons sugar

2 tablespoons salt

2 1/2 tablespoons corn flour

1 1/2 tablespoons all-purpose flour

1 1/2 tablespoons tapioca starch

3 teaspoons MSG

1 teaspoon ground black pepper

1 teaspoon dried lemon peel

1 teaspoon citric acid

1 teaspoon navy bean flour

Eastside Fish Fry Chicken Flour:

4 cups all-purpose flour

2 cups of special fry mix, such as Drake's Crispy Fry Mix

1 1/4 tablespoons seafood seasoning, such as Old Bay 

1 1/4 tablespoons seasoning salt 

1 tablespoon garlic powder 

1 tablespoon ground black pepper 


Special equipment:
a deep-fryer
  1. Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours.
  2. Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste.

Eastside Fish Fry Famous House Seasoning:

Yield: about 3/4 cup
  1. Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.

Eastside Fish Fry Chicken Flour:

Yield: 6 cups
  1. Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.