Deep Fried Chicken Wings Recipe

Prepare wings

If not already split, separate each wing at the joint into drumette and flat; trim excess skin and tip if present. Pat wings dry with paper towels.

In a mixing bowl combine 4 cups cold water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper and 1 teaspoon hot sauce (optional). Stir until salt dissolves.

Place the prepared wings in the brine, submerging them. Cover and refrigerate for 30 minutes to 2 hours. For a quick method use 30 minutes; for juicier wings use up to 2 hours. Do not exceed 4 hours to avoid overly salty texture.

After brining, remove wings and pat thoroughly dry. Let sit on a wire rack for 10–15 minutes to air-dry the surface — this helps the coating adhere and crisp.

While wings brine, prepare the dry coating. In a shallow bowl or rimmed plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

If using the wet dip for a double-dip, whisk 1 large egg with 1/2 cup buttermilk in a separate bowl until smooth. This creates a tacky layer that helps the flour mix cling for a thicker crust.

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer to achieve 3–4 inches depth. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and rise steadily.

Set up a breading station: wings on one tray, wet dip (if using) in the middle, and dry coating on the other. For each wing: dredge lightly in the dry coating, shake off excess, dip into the buttermilk-egg mixture (if using), then press into the dry flour mixture again to form an even coating. If not using wet dip, simply toss wings in the dry mix and press to adhere.

Working in small batches (2–3 wings at a time depending on pot size), gently lower wings into the hot oil, spacing so they don’t touch. Fry at 350°F (175°C) for 8–10 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C). Smaller wings may take 7–8 minutes; larger may take up to 12 minutes. Avoid overcrowding to maintain oil temperature.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain. For extra crispness, you can rest them for 2–3 minutes and then briefly deep-fry again for 45–60 seconds at 375°F (190°C) — this double-fry step renders more fat and yields an extra-crispy crust.

While wings are still hot, sprinkle with a pinch of fine salt to taste. Squeeze lemon wedges over the wings if desired and sprinkle with chopped fresh parsley for color.

Serve immediately as an appetizer (6 pieces). Provide napkins and optional dipping sauces such as ranch, blue cheese, or your preferred hot sauce.