Fried Chicken Wing Recipe
Make Fried Chicken Wing Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine and Marinade
Dredge and Fry
Method
Marination and Prep
- 1
Prepare brine
In a large bowl, whisk together buttermilk, hot sauce, and kosher salt. Add the chicken wings, toss to coat, and refrigerate for at least 2 hours (or overnight) to tenderize and flavor the meat.
- 2
Dry wings
After brining, remove wings and pat very dry with paper towels to remove excess moisture for crisp coating.
Coating and Frying
- 3
Make seasoned dredge
In a large shallow dish, whisk together all-purpose flour, paprika, garlic powder, onion powder, cayenne, black pepper, kosher salt, and cornstarch until well combined.
- 4
Coat wings
Dredge each wing in the seasoned flour mixture, turning to coat completely. Shake off excess flour and place coated wings on a rack. Let rest 10–15 minutes to set the crust.
- 5
Heat oil
Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C) over medium-high heat, using a thermometer to monitor temperature.
- 6
Fry wings
Fry wings in batches for 8–10 minutes, turning halfway, until deep golden brown and the internal temperature reaches 165°F (74°C). Keep oil at consistent 350°F between batches by allowing it to reheat between loads.
- 7
Drain and serve
Transfer fried wings to a rack or paper towels to drain. Let rest 2–3 minutes, then serve hot with preferred dipping sauces or sides.