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Ultimate Crispy Deep Fried Chicken Wings

A close-up of a pile of crispy, golden brown fried chicken wings served on a white plate near a window.
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Follow this recipe for perfectly seasoned, deep fried chicken wings that stay incredibly crispy outside while remaining juicy inside. This method is ideal for game day snacks or party appetizers.

Ingredients

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

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is crucial for maximum crispiness.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, cayenne pepper (if using), and baking powder to create the dry dredge.
  3. Pour the buttermilk into a separate shallow bowl.
  4. Dredge each wing first in the buttermilk, letting excess drip off, then immediately coat thoroughly in the dry dredge mixture, pressing the coating onto the wing. Set aside on a wire rack.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer until it reaches about 2 inches deep. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
  6. Carefully place 4 to 5 wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the wings are light golden brown. This is the first fry.
  7. Remove the wings from the oil and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Once the oil is hot, return the wings to the oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and perfectly crisp. This double-fry method guarantees a restaurant style crunch.
  9. Remove the wings and drain them immediately on a clean wire rack set over a baking sheet. Season lightly with extra salt while they are hot.
  10. Serve your perfectly seasoned fried chicken wings immediately with your favorite dipping sauce.

Notes

  • For extra flavor, you can add 1 teaspoon of onion powder to the dry dredge mixture.
  • If you plan to toss these in sauce (like Buffalo), wait until just before serving to toss them so the coating does not soften too quickly.
  • Use a thermometer to monitor your oil temperature closely; maintaining the correct heat prevents soggy wings.

Nutrition

Find it online: https://savoryskies.com/crispy-deep-fried-fried-chicken-wings/