In Memory Of Karen Nicole Smith, 1972 - 2016

Ultimate Crispy Chicken Wings.

I didn’t grown up having chicken wings (specifically) as a meal or snack. That said, my brother, sisters and I all fought for the 2 wings when mom would prepare chicken as part of lunch or dinner. Back then we would butcher our own chicken (or visit a chicken farmer) and mom would have an entire chicken at her disposal. Actually, during my time of the islands I never saw chicken wings (only) being an option at the grocers or farms. Nor could you get just thigh or breast specifically! Whole bird or nothing.

You’ll Need…

4-5 lbs chicken wings
1 tablespoon Sea Salt (brine)
1/4 teaspoon sea salt (dusting)
1 tablespoon black pepper (divided)
5-7 cups water
1 1/2 tablespoon golden brown sugar
2 Pimento (seasoning) peppers
1/2 Habanero Pepper (sliced)
5-8 sprigs thyme
2 scallions (chopped)
6 cloves garlic (smashed)
3-4 tablespoon chopped parsley
4-6 cups Veg oil (any oil you fry with)
3/4 cup corn starch

Important! Wear gloves and wash your hands immediately after handling hot peppers. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. The Pimento Peppers are optional, but a great addition if you can source it.

Let’s create the brine. In a large bowl add 1 tablespoon sea salt, 3/4 tablespoon black pepper, sugar, Pimento peppers, thyme, scallions, Habanero pepper, parsley and garlic. Add 1 cup or warm water (so we can dissolve the sugar and salt) and stir well. Now top with 5 cups of ice cold water.

Add the cleaned chicken wings (cut into flats and drumettes) into the brine. Stir well to make sure all the wings are submerged (add more cool water if necessary) and fully coated with the brine. Place in the fridge for two hours.

Give the wings a stir after one hour. After the 2 hr mark, drain, rinse and get as dry as you can. I drained well and used paper towels to pat dry.

Now toss in the corn starch and coat the wings.

Heat the oil (350-375) in a wide + deep pot, have a wire rack over a drip-pan on the side and get ready to fry off the wings. I usually make these (most frying dishes) outside, to avoid the greasy scent in the house. Yes, you can toss these in an #airfryer if you wanted.

Add the wings to the pot, but don’t crowd the pot please (do in batches). Stir to fry evenly.

8-10 minutes later and you will start getting that golden color. Take them out of the oil and place onto the rack… dust with the remaining salt and black pepper. I don’t like using paper towels to blot the extra oil as I find that the side of the wings which makes contact, goes soggy. Note that they will go slightly darker as they cool down after you remove them from the hot oil.

Continue frying the rest.

These are GREAT just on their own, NO NEED for a SAUCE! NONE! However, the control is in your hands as to what you want to do next.

These crispy wings are guaranteed to be a hit with You, Your Family and anyone you decide to treat with a hot batch.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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  1. Beachdaughter
    December 30, 2021 / 11:41 am

    Growing up in the Caribbean I remember the whole chicken situation and the fight for the just two wings! Will try this recipe, they look so crispy!

  2. Barrie Verdin
    December 25, 2021 / 7:01 pm

    This is sounds really great. Have a kg of wings. So NY Eve,,,,,,

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