Hey there my friend. You are about to make the crispiest, most delicious deep-fried chicken wings ever. These wings have that perfect crunch on the outside and juicy goodness inside.
And guess what? I am going to show you the best way to fry them so they come out golden brown every single time. No soggy, oily wings here. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large mixing bowl
- Measuring cups and spoons
- Tongs
- Deep fryer or large pot
- Paper towels
- Wire rack
- Thermometer (optional but helpful)
Important Info
- Servings: 12 wings
- Estimated Cost to make this recipe: About $10, depending on where you buy your ingredients
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Additional time: None
- Calories per serving: About 250 calories per 3 wings
- Cook method: Frying
- Season: Any season
- Courses: Appetizer, Snack, Main Course
- Cuisine: American
- Diets: Not suitable for VeganDiet or VegetarianDiet
How to Make Deep Fried Chicken Wings
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 12 chicken wings, cut into drumettes and flats
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for spice)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 cup buttermilk
- Oil for frying (vegetable or peanut oil)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Buttermilk | 1 cup milk + 1 tablespoon vinegar or lemon juice |
| All-purpose flour | Gluten-free flour mix |
| Cornstarch | Potato starch |
| Baking powder | ½ teaspoon baking soda + ½ teaspoon vinegar |
Instructions
- Prepare the chicken – Pat the wings dry with paper towels to remove excess moisture. This helps them crisp up better.
- Season the wings – In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle this over the wings and toss to coat evenly.
- Make the batter – In another bowl, whisk together the flour, cornstarch, and baking powder.
- Coat the wings – Pour the buttermilk over the wings and mix well. Then, dredge each wing in the flour mixture, pressing lightly to make sure the coating sticks.
- Heat the oil – Fill a deep fryer or large pot with oil (about 3 inches deep). Heat to 350°F (175°C).
- Fry the wings – Carefully place a few wings at a time into the hot oil. Fry for about 6 minutes, then flip and fry for another 6 minutes, until golden brown and crispy.
- Drain and rest – Remove the wings with tongs and place them on a wire rack over paper towels to drain excess oil.
- Serve – Let them cool for a few minutes, then enjoy while they are still hot and crispy.
Helpful Tips
- Use a thermometer – Keep the oil at 350°F. If it’s too hot, the outside burns before the inside cooks. If it’s too low, the wings get greasy.
- Double fry for extra crispiness – Fry once at 325°F for 5 minutes, let them rest, then fry again at 375°F for 3 minutes.
- Don’t overcrowd the pot – Fry in batches so the wings cook evenly.
- Season right after frying – Sprinkle a little extra salt while the wings are still hot for better flavor.
- Try different seasonings – You can toss the wings in BBQ sauce, buffalo sauce, or honey garlic glaze after frying.
What to Serve with Deep Fried Chicken Wings
These wings go great with so many things. You can serve them with ranch dressing, blue cheese dip, or honey mustard. Want something crunchy? A side of coleslaw or crispy fries works perfectly. If you want a full meal, serve them with mac and cheese or mashed potatoes.
How Do You Serve the Recipe?
I like to serve these wings on a platter with a few dipping sauces on the side. A basket lined with parchment paper also makes them look great. If you want to go fancy, use a wooden serving board.
Where Do You Serve This Recipe the Most?
These wings are perfect for game nights, parties, and casual family dinners. They are also great for summer cookouts and backyard gatherings. If you need a quick snack, they work well for that too.
Storage
Short-term Storage (Room Temperature)
- Keep any leftover wings on a plate covered with foil for up to 2 hours.
Refrigeration
- Place the wings in an airtight container and store them in the fridge for up to 4 days.
- Reheat in an oven at 375°F for 10 minutes or in an air fryer at 350°F for 5 minutes to get the crispiness back.
Freezing
- If you want to freeze them, let them cool completely.
- Place in a single layer on a baking sheet and freeze for 1 hour. Then, transfer to a freezer bag.
- They will stay good for up to 3 months.
- Reheat from frozen in an air fryer at 375°F for 8-10 minutes or in an oven at 400°F for 15 minutes.
Frequently Asked Questions
Can I bake these wings instead of frying?
Yes, but they won’t be as crispy. Bake at 400°F for 40 minutes, flipping halfway. For extra crunch, broil for 2-3 minutes at the end.
What oil is best for frying chicken wings?
Use vegetable oil, canola oil, or peanut oil. They have high smoke points and won’t make your wings taste greasy.
How do I keep my fried wings crispy?
Let them rest on a wire rack instead of paper towels. This prevents them from getting soggy. Also, don’t cover them with foil while they are still hot.
Can I marinate the wings before frying?
Yes. You can soak them in buttermilk with seasonings for 2-4 hours before coating and frying. This makes them even juicier.
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning and frying. Water from frozen wings can make the oil splatter.
