Bold & Crispy Mustard Fried Chicken Wings: Powdered Milk Edition

In a large bowl, whisk together the Dijon mustard, yellow mustard, honey, apple cider vinegar, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 1 hour (or overnight for a deeper flavor).

Prepare the Coating:
In a shallow bowl or plate, mix together the flour, powdered milk, baking powder, salt, pepper, garlic powder, and paprika. The powdered milk in this coating helps the wings get extra crispy when fried, giving them a golden crunch that you won’t get with regular flour alone.

Heat the Oil:
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small amount of the coating mixture into the oil—if it bubbles and sizzles, the oil is ready.

Coat the Wings:
Remove the marinated wings from the bowl, letting any excess marinade drip off. Dredge the wings in the coating mixture, making sure each wing is fully covered in the dry mix. Shake off any excess flour mixture to avoid clumping.

Fry the Wings:
Carefully place the coated wings into the hot oil. Fry in batches if necessary, being sure not to overcrowd the pan. Fry the wings for 8-10 minutes, turning occasionally, until they are golden brown and crispy. The wings should be cooked through, with the internal temperature reaching 165°F (74°C). Remove the wings from the oil and drain them on a paper towel-lined plate.

Serve:
Serve the wings hot, straight from the fryer, for the ultimate crispy experience. These wings pair perfectly with a cool, creamy dipping sauce like ranch or blue cheese, or enjoy them as they are for an extra bold bite!

Serving and Storage Tips: