Low Sodium Crispy Fried Wing Dings
Indulge in the irresistible crunch and bold flavors of these **Low Sodium Crispy Fried Wing Dings**, the perfect balance of savory, spiced goodness and a healthier twist. This recipe takes juicy chicken wingettes and marinates them in a flavorful low-sodium buttermilk blend seasoned with black pepper, garlic powder, paprika, and a hint of chili powder for depth. The wings are coated in a light, airy mix of flour, cornstarch, and baking powder to achieve that signature golden, crispy texture without relying on excess salt. Deep-fried to perfection in hot oil, these wing dings are a must-try for game nights, casual gatherings, or when you're simply craving a crowd-pleasing snack. Pair them with your favorite low-sodium dipping sauce for a guilt-free, lip-smacking treat that doesn’t skimp on flavor! Perfect for those watching their sodium intake, this recipe delivers the ultimate crunch while keeping it heart-smart. Keywords: low sodium recipes, crispy chicken wings, fried wing dings, heart-healthy snacks, flavorful low sodium dishes.
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Recipe Information
Ingredients
- 2 pounds chicken wingettes
- 1 cup buttermilk, low sodium
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon chili powder
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil
Instructions
In a large bowl, combine buttermilk, black pepper, paprika, garlic powder, onion powder, and chili powder. Stir well to combine.
Add the chicken wingettes to the buttermilk mixture, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
In another bowl, mix together the all-purpose flour, cornstarch, and baking powder.
Remove the chicken wingettes from the buttermilk mixture, allowing excess buttermilk to drip off.
Dredge each wingette in the flour mixture, ensuring each piece is fully coated. Shake off excess flour.
In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to fully submerge the wingettes.
Carefully lower the wingettes into the hot oil, frying in batches to avoid overcrowding. Cook for 8-10 minutes until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Remove the fried wingettes from the oil and drain on a wire rack over a baking sheet or on a plate lined with paper towels.
Serve hot, accompanied by your favorite low sodium dipping sauce.
Nutrition Facts
Calories |
9706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 962.6 g | 1234% | |
| Saturated Fat | 155.5 g | 778% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.6 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 448 mg | 34% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
