A Regional Specialty From My Hometown Trier: Dry-Rub German Chicken Wings

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Summer has officially arrived (at least in my book – I cannot handle these hot temperatures in Kansas City and not call it summer!). And so has my craving for Flieten, a Trier specialty Chicken Wing that’s dry rubbed with a homemade seasoning heavy in sweet Hungarian paprika powder. Flieten are most commonly enjoyed in the summertime, sitting in a Biergarten with a nice, cool beer (or Viez, which is young apple wine) in hand (it can’t get much more stereotypical than that, right?). This regional specialty is so popular in the Trier-area that some crazy Flieten fans even wrote a restaurant guide for the best Flieten in the area called the Flietenführer! 😀 So if you ever go visit the oldest city in Germany, make sure to hit up some of those restaurants listed on there!

Deep Fried Wings It Is!

This was my first attempt at deep frying EVER. I usually prefer to bake, grill or sauté my food. After I started reading into it (we don’t have a fryer, so I went the hot oil in a pot route), I discovered however that frying is not as unhealthy as people make it out to be IF you fry at the right temperature and use a good oil. And why would anyone prefer greasy, non-crispy fried food anyways? Therefore, a candy/frying thermometer as well as high quality peanut oil were essential to my success! To prove that frying isn’t all that bad, I poured the oil I used back into the bottle I emptied previously, and ended up with MORE oil/grease than what could fit in the bottle due to the fatty skin crisping up as well. Now that was a cool experiment. 😉

Recipe Inspiration from restaurant Hühnerstall in Waldrach

Hühnerstall (meaning chicken coop in English) is a restaurant in Waldrach, where my mom, sister and I used to live for a few years during my sister and I’s childhood. I emailed with the owner, Andreas, to see if he would share his Flieten recipe with me to share with you. He gave me some good direction on how to prepare the Flieten and what the basis for the seasoning mixture is. While he was happy to share the basic ingredients (salt, pepper, paprika), he did not share his “secret ingredients with me.” After doing some more research into other Flieten recipes, I decided to add some curry powder, cayenne pepper and oregano, and they turned out pretty darn tasty! I wonder if he will let me know if I was close or not. 😉

Golfball-Sized Scotch

Golf fan or not, these summer-ready individual golf ball shaped Old St. Andrew’s Scotch Whiskey bottles are too cute. Whether you bring them to the next summer fiesta as a hostess gift or simply pack them for your next picnic, they make tasty, adorable companions wherever they go. They also make a great Flieten-companion to sip on while eating or after. Fill out this contact form to find out regarding availability in your area.

Old St. Andrew's Scotch Whiskey Drink Pairing for Flieten

Pudding + Pretzels = Heavenly Cake & Coffee Time!

You MUST try this Flieten recipe and let me know how you like it in a comment below! If any other ideas cross your mind of what else you would like to see on my blog, please share that as well. I’d also totally love it if you subscribed to receive weekly emails with new recipes from me!   Next week I will share one of my all-time favorite German pastries: sweet pretzels with pudding filling – these are perfect for breakfast or afternoon cake & coffee time!

Trierer Flieten Recipe:

Ingredients for 2 servings of Flieten:
  • 10 large chicken wings
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper mix
  • 1 tsp sweet Hungarian paprika powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp curry powder
  • 1/4 tsp oregano
  • high quality peanut oil (one of the best oils for frying)

Tools Needed for Flieten: 


  1. Set up your frying station by filling your pot with frying oil (about 3 inches from the bottom of the pot would be ideal) and clipping a candy/frying thermometer to it. Heat over high heat until you have reached your ideal frying temperature (325 to 350 degrees Fahrenheit). Preheat your oven to 250 degrees and set up a baking sheet with a cooling rack sitting on top of it, keeping it near your frying station.
  2. While the oil heats up, pat dry your chicken. Once the oil is heated to the right temperature, carefully using the first pair of tongs, submerge the chicken into the hot oil, holding a splatter guard with your other hand to protect yourself from hot oil spraying on you and burning you. Only add in as any chicken wings as you can fit on the bottom of the pan. Cook chicken for 10 to 15 minutes or until browned to your desired degree.
  3. Carefully remove the cooked chicken wings using the second pair of tongs, and place it on the cooling rack to allow excess oil to drip off for a minute. Then rub in the dry seasoning.
  4. If you’re working in batches, transfer the cooked chicken to the 250 degree oven and keep warm while the next round of chicken fries. Repeat process until all chicken is prepared.
  5. Traditionally, Flieten are served with slices of rustic farm bread or fries. You can also add a small salad as a side, or I choose a side of Belgian Endive with cottage cheese and chives. Guten Appetit!

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Some German Summer Recipes You Need To Try:

  • Toast Hawaii – Quick, easy, one of my faves!
  • Obatzda – a cold summertime cheese spread for soft pretzels or rustic bread!
  • Baked Camembert – a delicious appetizer for summer!

My Flieten Tools!

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.