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

A close-up of a mound of golden brown, crispy fried chicken wings piled high on a white plate.
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Learn Jacob’s method for making the best homemade fried chicken wings. We focus on achieving shatteringly crispy skin using a simple dredge and double-fry technique, keeping the meat juicy inside. These are perfect for game day or any party appetizer.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 4 cups vegetable oil or peanut 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 shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
  3. Mix the wet mixture: In a separate bowl, whisk the eggs and buttermilk together until combined.
  4. Dredge the wings: Dip each wing first into the wet mixture, letting excess drip off. Then, press the wing firmly into the dry dredge mixture, ensuring it is fully coated. Set the coated wings on a wire rack.
  5. First Fry (Cooking): Heat the oil in a deep, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Carefully place the wings into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes until the wings are cooked through but still pale golden. Remove the wings and place them back on the wire rack. Let them rest for at least 10 minutes. This resting period allows the internal moisture to redistribute and prepares the crust for the final crisping.
  6. Second Fry (Crisping): Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Return the rested wings to the hot oil in batches. Fry for 2 to 3 minutes until they are deep golden brown and extremely crispy.
  7. Drain and serve: Remove the wings from the oil and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with extra salt immediately after frying. Serve hot with your favorite dipping sauce.

Notes

  • For extra crispy skin, substitute 1 teaspoon of baking powder into the dry dredge mixture.
  • If you prefer a spicy fried chicken wings flavor, toss the finished wings immediately after the second fry in your favorite Buffalo sauce.
  • To keep wings crispy longer for a party, place them on a wire rack in a 200 degree Fahrenheit oven after frying until you are ready to serve.

Nutrition

Find it online: https://tasteportfolio.com/crispy-fried-chicken-wings-recipe-juicy-inside/