Fried Chicken Wings (4) Recipe
Crispy fried chicken wings, served hot and ready to enjoy.
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Ingredients
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Chicken & Marinade
Dry Coating
Frying & Finish
Method
Chicken & Marinade
- 1
Prepare and marinate wings
Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumette and wingette at the joint and discard tips or save for stock. Place wings in a large bowl or resealable bag. Add buttermilk, 1 tsp salt, and 1 tsp black pepper. Toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to overnight (4–12 hours preferred) to tenderize and flavor.
Dry Coating
- 2
Make the seasoned flour
While wings marinate (or 20 minutes before frying if marinated already), combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper in a wide shallow dish or bowl. Whisk until evenly mixed. The cornstarch helps create an extra-crispy crust.
- 3
Dredge the wings
Set a wire rack over a baking sheet for finished wings. Remove wings from buttermilk, letting excess drip back into the bowl; do not rinse. Working in batches to avoid crowding, place a few wings into the seasoned flour and press firmly so the coating adheres, then shake off excess. For an extra-thick crust, dip coated wings back into a small amount of buttermilk (or a beaten egg if you prefer) and coat again in the flour mixture. Place dredged wings on the wire rack and let rest 10–15 minutes to help the crust set.
Frying & Finish
- 4
Heat the oil
Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 3–4 inches (leaving at least 3 inches headspace). Heat oil over medium-high heat until it reaches 175°C (350°F) on a thermometer. If you don't have a thermometer, test with a small pinch of flour—the flour should sizzle and brown slowly, not immediately burn.
- 5
Fry the wings (first fry if double-frying)
For crispier wings, use a two-stage fry: First fry at 325°F (160°C) for 8–9 minutes until the skin is cooked and pale golden (internal temperature ~70°C/160°F). Remove wings with a slotted spoon to the wire rack and let rest for 5–10 minutes. Increase oil temperature to 375°F (190°C) for the second fry. If you prefer a single fry, maintain oil at 350°F (175°C) and fry for 10–12 minutes until deep golden and cooked through (internal temp 74°C/165°F).
- 6
Second fry (for extra crispiness)
If double-frying, return rested wings to the hot 375°F (190°C) oil in batches, frying 1½–3 minutes until deep golden-brown and extra-crispy. Do not overcrowd the pot; maintain oil temperature between batches.
- 7
Drain and season
Use a slotted spoon or spider to transfer fried wings to the wire rack placed over a baking sheet (or a paper towel-lined tray) to drain. While still hot, sprinkle each batch lightly with finishing salt to taste. Let rest 2–3 minutes so juices settle and crust crisps further.
- 8