Fried Chicken Wings

Content… The Secret to Extra Crispy Wings Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions What to Serve More Insanely Good Wings to Try Watch How to Make It

The Secret to Extra Crispy Chicken Wings

Buttermilk is the secret to making juicy game-day wings. But the secret to crispy and crunchy skin? Cornstarch and baking powder in the flour mixture is a game-changer for extra crispy coating.

The other secret is cooking the wings at the right temperature. The oil temperature should be 350-375℉ (177-190℃) because the batter will soak up the oil if it isn’t hot enough. But you could end up with burnt skin and an undercooked center if it’s too hot.

Recipe Ingredients

1. Chicken Wings are super tasty and affordable. And since they are small, they cook quickly without being undercooked.
2. Seasonings – Garlic and onion powder, salt, pepper, cayenne, and bouillon powder deliver bold, savory, umami flavors. Thyme also adds hints of minty herby notes.
3. Marinade – Buttermilk and eggs make these wings tender and juicy. The buttermilk’s acidity tenderizes the meat without drying it out and adds a nice zing.
4. Coating – Flour, cornstarch, and baking powder make the chicken coating extra crispy with a lighter texture. If you’re dealing with grain sensitivity, use your favorite grain-free all-purpose flour and potato or tapioca starch.

How to Fry the Best Chicken Wings

• Rinse the chicken wings and dry them well with paper towels.
• Seasoning – In a bowl, combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon. Divide the seasoning into two bowls.
• Rub – Sprinkle half of the seasoning blend evenly on the wings. Toss to coat. (Photos 1-2)
• Marinate – Add the buttermilk and egg and toss to combine. Refrigerate for an hour or overnight. (Photos 3-4)

• Coat the Wings – Combine the flour, baking powder, cornstarch, and remaining seasoning blend in a shallow dish. (Photo 5)
• Season Wings – Take the chicken wings out of the marinade and coat them with the flour mixture. (Photos 6)
• Heat the oil in a deep fryer or cast-iron skillet to 375℉/190℃.
• Fry – Using tongs, carefully place the chicken wings in the hot oil. Fry them in batches so you don’t overcrowd the skillet. Fry them for 8-11 minutes or until golden brown. (Photo 7)
• Drain the wings on paper towels, then transfer them to a wire rack. (Photo 8)
• Serve – Let them cool for a few minutes before serving with your favorite dipping sauce.

Recipe Variations

1. Buffalo hot wings. But, of course, nothing beats fried chicken wings generously coated in a spicy, tangy, and savory Buffalo sauce.
2. Healthier air-fried chicken wings. Make this recipe not only finger-licking good but better for you, too. Follow the breading instructions, arrange them in a single layer so the air can circulate in the air fryer basket, and air fry them for healthier comfort food.
3. Korean-inspired sauces like sweet soy, garlic parmesan, butter garlic, and honey butter make awesome fried chicken wings.
4. Baked wings. Arrange the breaded wings on a baking sheet, spray them with cooking oil, and bake in a preheated 375℉/190℃ oven for about 30 minutes. Check for doneness with a meat thermometer.

Tips and Tricks

1. Do not overcrowd when frying the wings as it lowers the oil temperature, resulting in soggy fried chicken.
2. Let the wings rest on a cooling rack for at least 5 minutes before serving. This step will allow the excess oil to drain while the juices reabsorb into the meat.
3. For larger cuts of chicken, such as drumsticks, breasts, and thighs, I highly suggest the double-fry method. This method guarantees tender and juicy chicken with a crispy and crunchy exterior. Just fry them until the skin is crisp, remove them, and let them rest for a few minutes while the heat keeps going deep, then fry them a second time for the win.
4. Vegetable, canola, and peanut oil are your best bet when frying these chicken wings thanks to the neutral taste and high smoke point.

Make-Ahead and Storage Instructions

While wings are best fresh from the fryer, you can definitely marinate them the day before. Refrigerate them overnight to tenderize and flavor them for tender and juicy fried chicken wings. You can also bread them and flash freeze them for later.

I swear these babies will fly off the table before you know it. However, if you want some for later, no judgment (I got you, babe! 😁). Store the wings in an airtight container or freezer-safe resealable bag. They’ll stay good in the fridge for four days and four months in the freezer.

Crisp the leftover wings in a preheated 350℉ (177℃) air fryer for 5-7 minutes or oven for 10-20 minutes.

What to Serve With Fried Chicken Wings

These wings are so flavorful you’ll enjoy them even without any dip. But, of course, serving them with dips as glorious as ranch dressing, remoulade sauce, and beer cheese dip will make the experience more fantabulous.

More Insanely Good Wings Recipes to Try

1. Crispy Grilled Chicken Wings
2. Smoked Chicken Wings
3. Baked Jerk Chicken Wings
4. Air Fryer Chicken Wings Recipe
5. Crispy Hot Honey Old Bay Wings

Watch How to Make It

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This blog post was originally published in August 2022 and has been updated with additional tips, new photos, and a video