The chicken wings coated with flour were fried with palm oil. The changes of fatty acid and amino acid composition before and after frying and the key aroma compounds in the muscles of fried chicken wings were analyzed. The results showed that the total content of fatty acids and amino acids in the muscles of the chicken wings were increased after frying. In particular, the ratio of essential amino acids to total amino acids and the ratio of essential amino acids to non-essential amino acids reached 43.23% and 76.16%, suggesting an increase in the nutritional indicators. Volatile flavor compounds in the fried chicken wings were extracted by solvent-assisted flavor evaporation (SAFE) using dichloromethane as the solvent, and then analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) in frequency detection. 80 volatile compounds were identified by GC-MS, while 51 odor-active compounds were identified by GC-O. There were 36 strong odor compounds (NIF≥55%) detected by GC-O analysis, including 2,5-dimethyl-pyrazine, hexanal, 3-methylthiopropanal, 3-ethyl-2,5-dimethyl-pyrazine, 2-methylbutanal, (E)-2-nonenal, γ-butyrolactone, etc.. Odor active values (OAVs) for these compounds were calculated and suggested that 2-methyl-3-furanthiol, bis(2-methyl-3-furanyl)disulfide, (E,E)-2,4-decadienal, 2-ethyl-3,5-dimethyl-pyrazine, 1-octan-3-one, (E)-2-decenal, (E,E)-2,4-nonadienal, 2-methylbutanal, (E)-2-nonenal, 3-ethyl-2,5-dimethyl-pyrazine, 3-methylthiopropanal, furfural, hexanal, octanal, dimethyl disulfide, nonanal, decanal, phenylacetaldehyde, 2-pentylfuran, 2-butanone, 2,5-dimethyl-pyrazine, (E)-2-heptenal, 2,3,5-trimethyl-pyrazine, 2-methyl-pyrazine and acetoin were the key aroma compounds (OAV≥1) in the fried chicken wings. The research results could provide theoretical references for chicken cooking technology and development of chicken meat flavorings.