Bake the quiche until filling is set and lightly golden brown in spots, about 55 to 65 minutes. Remove and run a sharp paring knife around edges of pan. Place on a wire rack to cool for 20 minutes.

Dredge the wings in flour, shaking off any excess flour. Heat 3 inches of oil to 375°F in a large pot or deep fryer. In batches, fry the chicken wings until golden brown, 8 to 10 minutes.