Breaded Chicken Wings Recipe

Prepare wings

If not already separated, separate whole wings into drumettes and flats, discard wing tips or save for stock. Pat the wings very dry with paper towels; dryness ensures a crisp coating.

Place the dried wings in a large bowl. Lightly season the wings with 1/4 tsp of the kosher salt and 1/8 tsp of the black pepper, tossing to coat evenly. This internal seasoning helps flavor beneath the coating.

Combine the chickpea flour, breadcrumbs (if using), onion powder, garlic powder, smoked paprika, ground cumin, remaining 3/4 tsp kosher salt, remaining 3/8 tsp black pepper, and baking powder in a shallow wide dish or rimmed baking sheet. Whisk thoroughly so the spices are evenly distributed and there are no lumps in the chickpea flour.

In a separate medium bowl, whisk together the plain yogurt (or buttermilk), water, olive oil, and lemon juice until smooth. The mixture should be slightly runny but viscous enough to cling—adjust with a teaspoon of water if too thick.

Add the wings to the wet mixture and toss thoroughly until each wing is coated. Allow them to sit in the wet mixture for 10 minutes at room temperature (or up to 30 minutes in the fridge) so the coating will adhere and flavors penetrate.

Working in batches (do not overcrowd), remove one wing at a time from the wet bowl, letting excess drip back, and press it into the chickpea flour mixture so a uniform layer adheres. Press gently to make sure the coating sticks into crevices. Place coated wings on a wire rack set over a sheet pan; allow to rest 8–10 minutes so the coating sets—this reduces loss of coating in the oil.

While wings rest, heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of coating into oil—it should sizzle steadily and rise to the surface within a few seconds.

Fry the wings in a single layer, 6–8 minutes per batch depending on size, turning once halfway through, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If using a shallow pan, you may need to lower heat slightly to avoid over-browning before the center is cooked.

Use a slotted spoon or tongs to transfer fried wings to a wire rack set over a sheet pan to drain. For extra crispness, keep wings in a warm oven at 100–120°C (210–250°F) while frying remaining batches.

When all wings are cooked, sprinkle chopped fresh parsley over them and squeeze lemon wedges as desired. Taste one and adjust with a pinch of salt if needed.

Serve immediately while hot and crispy with preferred dipping sauces (e.g., yogurt dip, hot sauce, or chutney).