Print

Ultimate Crispy Deep Fried Chicken Wings

A close-up of a pile of golden brown, crispy fried chicken wings on a white plate, showing the juicy white meat inside one broken piece.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this method to make deeply flavorful, restaurant-style fried chicken wings with a very crispy exterior and a juicy interior.

Ingredients

Scale
  • 2 lbs chicken wings, separated into 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)
  • 1 cup buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. In a medium bowl, mix the buttermilk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Soak the chicken wings in the buttermilk mixture for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. In a separate shallow dish, whisk together the flour, cornstarch, remaining salt, pepper, paprika, garlic powder, and cayenne pepper.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not pat them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure full coverage. Shake off any excess flour.
  5. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  7. Fry the wings for 8 to 10 minutes until they are light golden brown. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  8. After all wings are fried once, return them to the 375 degrees Fahrenheit oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and very crispy. This double-fry method ensures crispiness.
  9. Remove the wings and place them back on the wire rack. Season immediately with a light sprinkle of salt if desired. Serve hot.

Notes

  • For extra crispiness, you can add 1 teaspoon of baking powder to the dry dredge mixture.
  • If you plan to toss the wings in sauce (like Buffalo), do this immediately after the second fry while they are still hot.
  • Maintain your oil temperature carefully; if it drops too low, the wings will absorb too much oil and become greasy.

Nutrition

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