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

A close-up shot of a generous pile of golden-brown, crispy fried chicken wings stacked high on a white plate.
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Learn the secret to making perfectly seasoned, deep fried chicken wings that stay shatteringly crispy on the outside and incredibly juicy inside. This recipe is ideal for game day or any party appetizer.

Ingredients

Scale
  • 2 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 a little heat)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 4 cups vegetable oil or peanut oil, for frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  2. Mix the dry dredge: In a medium bowl, 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. Coat the wings: Dip each dried wing first into the buttermilk mixture, letting any excess drip off. Then, dredge the wing thoroughly in the flour mixture, pressing the coating onto the chicken. Set the coated wings on a wire rack.
  5. Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven until it reaches about 2 inches deep. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  6. First fry (Cooking through): Carefully lower the wings into the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until they are cooked through and lightly golden. Remove the wings with a slotted spoon and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  7. Second fry (Crisping): Return the partially cooked wings to the 375 degree oil in batches. Fry for an additional 2 to 3 minutes until they achieve a deep golden brown color and a very crispy exterior. 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 while they are hot.
  9. Serve immediately for the best texture, or toss with your favorite sauce if desired.

Notes

  • For the best results, let the coated wings rest on the rack for 10 minutes before the first fry. This allows the coating to adhere better.
  • If you want a spicy fried chicken wings flavor, toss the finished wings in a mixture of melted butter and your favorite hot sauce.
  • If you are making these for a party, you can complete the first fry ahead of time. Store the wings in the refrigerator, then complete the second fry just before serving.

Nutrition

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