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Ultimate Crispy Deep Fried Chicken Wings: Juicy Inside, Restaurant Crunch

A mound of perfectly golden brown, crispy fried chicken wings piled high on a white plate.
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Learn the secret to making perfectly seasoned, shatteringly crispy deep fried chicken wings at home. This recipe focuses on achieving that juicy interior and crunchy exterior every time, perfect for game day or your next party.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. Mix the dry dredge: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and cayenne pepper.
  3. Mix the wet mixture: In a separate medium bowl, lightly beat the eggs and buttermilk together.
  4. Coat the wings: Dip the dried wings first into the wet mixture, letting excess drip off, then dredge thoroughly in the dry flour mixture, pressing the coating onto the wings. Place coated wings on a wire rack set over a baking sheet. Let them rest for 15 minutes at room temperature.
  5. Heat the oil: Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325 degrees F (160 degrees C).
  6. First fry (Cooking through): Carefully place a batch of wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the wings are cooked through and lightly golden. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375 degrees F (190 degrees C).
  7. Second fry (Crisping): Return the partially cooked wings to the 375 degrees F oil in small batches. Fry for 1 to 2 minutes until they are deep golden brown and extremely crispy. This double-fry method keeps the inside juicy.
  8. Drain and season: Remove the finished wings and place them on a clean wire rack set over a baking sheet. Immediately sprinkle with a little extra salt if desired. Serve hot with your favorite dipping sauce.

Notes

  • For extra flavor, you can marinate the wings in a mixture of buttermilk, hot sauce, and salt for at least 4 hours before dredging.
  • If you prefer a Chinese Style Fried Wings flavor, toss the finished wings in a mixture of soy sauce, ginger, and garlic glaze.
  • To keep your fried chicken wings crispy longer, place them on a wire rack immediately after frying instead of draining them on paper towels.

Nutrition

Find it online: https://tastytribune.com/ultimate-crispy-fried-chicken-wings/