Crispy Homemade Chicken Wings — No Deep Fryer Needed

You don't need a deep fryer, an air fryer, or a smoker to make the crispiest chicken wings of your life.

A well-seasoned cast iron pan, FUMO's smoked paprika crust, and one secret ingredient are all it takes. The wings render their own fat at high heat, baste themselves, and come out with a crackling bark that rivals any wing bar.

Why FUMO Makes the Best Crispy Wings

• Smoked paprika — creates that deep rust-coloured crust that looks and tastes like a real smoker
• Cumin — earthy, warm depth that makes wings taste slow-cooked even when they're not
• Zero sugar — no burning at high heat, pure clean crust formation throughout
• Zero calories — season as aggressively as you want without touching your macros

Ingredients (2 servings)

• 1 kg chicken wings, split at the joint (flats + drums)
• 2 tbsp FUMO Smoked Spice Blend
• 1 tbsp baking powder — the secret. This is not a typo.
• 1 tsp coarse salt

Instructions

1. Dry the wings completely. Pat every surface with paper towel until the skin is bone dry. Moisture is the enemy of crispy skin.
2. Toss with FUMO + baking powder + salt. The baking powder raises the pH of the skin, which dramatically accelerates the Maillard reaction and crisping.
3. Refrigerate uncovered for 1 hour minimum (overnight is even better). The skin dries out further in the fridge — this is what separates good wings from great ones.
4. Preheat oven to 425°F (220°C). Heat your cast iron skillet on the stovetop over high heat for 3 full minutes until smoking hot.
5. Place wings skin-side down in the dry cast iron. No oil needed — the wings render their own fat. Do not move them for 8 minutes.
6. Flip and transfer to the oven. Bake for 15 minutes until internal temperature reaches 165°F (74°C) and the skin is deep mahogany and crackling.
7. Rest 3 minutes on a wire rack — not a plate. A plate traps steam and softens the bottom. A rack keeps everything crispy.

Macros (per 100g, ~3 wings)

• Calories: ~240 | Protein: 22g | Fat: 17g | Carbs: 1g