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Ultimate Crispy Deep Fried Chicken Wings

A close-up of a mound of perfectly golden-brown, crispy fried chicken wings piled high on a white plate.
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Learn how to make restaurant-style fried chicken wings at home that stay incredibly crispy outside and juicy inside. This recipe is perfect for game day or any party appetizer.

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 garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional for spice)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 4 cups vegetable oil, for frying

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. This is your seasoned coating.
  3. In a separate bowl, whisk the eggs and buttermilk together until combined.
  4. Dredge the dried wings first in the egg/buttermilk mixture, letting excess drip off.
  5. Next, press the wings firmly into the seasoned flour mixture, ensuring they are fully coated. Shake off any excess flour.
  6. Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Use a thermometer to monitor the temperature.
  7. Carefully place the wings into the hot oil, working in batches to avoid overcrowding the pot. Fry for 6 to 7 minutes until lightly golden. This is the first fry.
  8. Remove the wings from the oil and place them on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This allows the internal temperature to rise and moisture to redistribute.
  9. Increase the oil temperature to 375°F (190°C).
  10. Return the wings to the hot oil for the second fry, cooking for another 3 to 4 minutes until they are deep golden brown and very crispy.
  11. Remove the wings and place them back on the wire rack. Immediately sprinkle with a little extra salt if desired. Serve hot as a game day snack or appetizer.

Notes

  • For the best results, use the double-fry method described above to achieve that perfect, takeout-style crunch.
  • If you want spicy fried chicken wings, toss them immediately after the second fry in your favorite Buffalo sauce or a mixture of melted butter and hot sauce.
  • To keep your fried chicken wings crispy longer, place them on a wire rack immediately after frying instead of stacking them on paper towels.

Nutrition

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