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Ultimate Crispy Deep Fried Chicken Wings

A close-up of a large pile of golden-brown, crispy fried chicken wings stacked on a white plate.
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A recipe for making deeply crispy, juicy fried chicken wings using a double-fry method for restaurant-style results.

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 paprika
  • 1/2 teaspoon baking powder
  • 1 cup cold water or buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. Pat the chicken wings very dry using paper towels. This step is important for crispiness.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder. This is your dry dredge.
  3. Pour the cold water or buttermilk into a separate shallow bowl.
  4. Dip the dried wings first into the wet mixture, allowing excess to drip off.
  5. Immediately dredge the wet wings thoroughly in the dry dredge mixture, pressing the coating onto the wings. Shake off any loose flour.
  6. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit (160 degrees Celsius).
  7. Carefully place about 6-8 wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 minutes. 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.
  9. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  10. Return the rested wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and very crispy. This is the second fry.
  11. Remove the wings and place them back on the wire rack. Season immediately with extra salt if desired. Serve hot.

Notes

  • For extra flavor, you can toss the finished wings in your favorite sauce, like Buffalo or a sweet chili glaze, immediately after the second fry.
  • If you prefer a simpler method, skip the double-fry and cook the wings in oil at 350 degrees Fahrenheit (175 Celsius) for 10 to 12 minutes total until done.
  • Use a thermometer to monitor oil temperature; temperature control is key to juicy meat and crispy coating.

Nutrition

Find it online: https://spoonsprout.com/fried-chicken-wings-ultimate-crispy-deep-fried/