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Crispy Sprite Chicken Wings

Chicken wings are marinated in Sprite, soy sauce, garlic, and pepper, coated in seasoned flour and cornstarch, and fried until crisp and golden. The recipe makes about 4 appetizer servings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 2 lb (900 g) Chicken wings, split at the joints and tips removed
  • 1 1/2 cups (355 ml) Sprite or another lemon-lime soda
  • 1/4 cup (60 ml) Soy sauce
  • 5–6 cloves Garlic, minced
  • 1 teaspoon Ground black pepper
  • 1 tablespoon Lemon juice or calamansi juice, optional
Crispy Coating
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (60 g) Cornstarch
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
For Frying
  • About 6 cups (1.4 liters), or enough for a 2–3-inch depth Neutral frying oil

Method
 

Step-by-Step
  1. Pat the chicken wings dry and place them in a nonreactive bowl or resealable bag. Add the Sprite, soy sauce, minced garlic, ground black pepper, and optional lemon or calamansi juice, then toss until evenly coated.
  2. Marinate the wings for at least 30 minutes, or refrigerate them for 2–4 hours for stronger flavor. Do not marinate overnight because the wings may become overly salty and soft.
  3. Drain the wings very well and pat them thoroughly dry with paper towels. Discard the used marinade, since it has been in contact with raw chicken.
  4. In a shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and ground black pepper. Mix thoroughly so the spices are distributed throughout the coating.
  5. Toss the drained wings in the seasoned coating, pressing the mixture firmly onto every surface. Shake off excess coating and let the wings rest for 5–10 minutes so the crust adheres.
  6. Heat the neutral oil to 350°F (175°C) in a heavy pot, using enough oil to reach a 2–3-inch depth. Fry the wings in small batches for approximately 8–10 minutes, depending on their size, until deeply golden and the thickest part reaches at least 165°F (74°C).
  7. Transfer the fried wings to a wire rack set over a tray rather than directly onto paper towels. Serve immediately while the crust is at its crispiest.

Notes

Dry the wings especially well after marinating because the Sprite-based liquid contains sugar and moisture that can cause splattering, weak coating adhesion, and premature browning. Fry in small batches and keep the oil close to 350°F (175°C). For extra-crispy wings, fry at about 325°F (165°C) until nearly cooked, rest briefly, then fry again at 375°F (190°C) for 1–2 minutes.