Fried Chicken Wings Recipe

Name: Ayoka African Cuisines Fried Chicken Wings Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs bone-in chicken wings (whole or separated into drumettes + flats); 1 cups buttermilk; 2 tbs hot sauce (such as Frank's); 1 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika (sweet or smoked); 1.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 tsp kosher salt; 1 tsp black pepper; 0.25 tsp cayenne pepper (optional, for heat); 0.5 tsp granulated garlic (or extra garlic powder); 1.5 cups neutral frying oil (vegetable, canola, peanut); 1 to taste fresh lemon wedges (optional, for serving); 1 tbs chopped fresh parsley (optional garnish)

Inspired by Ayoka African Cuisine

Time2h

Serves4

Make Fried Chicken Wings Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Seasoning

2 lbs bone-in chicken wings (whole or separated into drumettes + flats)

1 cups Buttermilk

2 tbs hot sauce (such as Frank's)

1 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp paprika (sweet or smoked)

Dredge / Coating

1 3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 tsp kosher salt

1 tsp black pepper

1/4 tsp cayenne pepper (optional, for heat)

1/2 tsp granulated garlic (or extra garlic powder)

Frying & Finish

1 1/2 cups neutral frying oil (vegetable, canola, peanut)

1 to taste fresh lemon wedges (optional, for serving)

1 tbs chopped fresh parsley (optional garnish)

Method

Marinade & Seasoning

Prepare wings

If whole wings, separate at joints into drumettes and flats, discarding tips or reserving for stock. Pat wings dry with paper towels to remove excess moisture.

In a large bowl or zip-top bag, whisk together buttermilk, hot sauce, 1 tablespoon kosher salt, 1 teaspoon black pepper, garlic powder, onion powder and paprika. Add wings, tossing to coat. Cover or seal and refrigerate at least 2 hours, preferably overnight (8–12 hours) for best flavor and tenderizing.

Dredge / Coating

About 30–45 minutes before frying, remove wings from refrigerator to bring them closer to room temperature (this reduces temperature drop when frying).

In a large shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, cayenne (if using), and granulated garlic until evenly combined.

Working in batches, remove a few wings from the buttermilk, letting excess drip off (do not shake vigorously). Dredge each wing thoroughly in the flour mixture, pressing the flour onto the surface to create an even coating. Place coated wings on a wire rack set over a baking sheet; let rest 10–15 minutes to help the coating adhere.

Frying & Finish

Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high until a small cube of bread browns in about 60 seconds. Use enough oil to submerge wings about halfway to fully (about 1.5–2 inches deep).

Working in small batches (4–6 wings depending on pot size), gently lower wings into the hot oil to avoid splashing. Fry until golden brown and cooked through, about 8–10 minutes per batch. Turn once midway for even browning. Use an instant-read thermometer to ensure internal temperature of the thickest part reaches 165°F (74°C).

Using a slotted spoon or spider, transfer cooked wings to a wire rack set over a baking sheet to drain and stay crisp. If you want extra crispness, finish wings in a 400°F (200°C) oven for 5 minutes after frying.

Taste one wing and season immediately with a light sprinkle of salt if needed. Toss with hot sauce or glaze if desired, or serve plain with lemon wedges and garnish with chopped parsley.

Allow wings to rest 3–5 minutes before serving; serve hot.