Crispy Fried Whole Chicken Wings Recipe

Trim and pat dry

If not already split, separate wing tips and discard or reserve for stock. Pat the wingettes and drumettes thoroughly dry with paper towels. Removing surface moisture helps the coating adhere and yields crisper skin.

Place the wings in a large bowl or zip-top bag. Whisk together buttermilk, hot sauce (if using), 1 tablespoon kosher salt and 1 teaspoon black pepper. Pour the mixture over the wings, pressing out excess air if using a bag. Ensure all wings are submerged or well coated.

Cover and refrigerate for at least 4 hours and up to 12 hours. The buttermilk brine tenderizes and flavors the meat and helps the dry coating adhere.

About 30 minutes before frying, remove the wings from the refrigerator. In a large shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornstarch, 2 tablespoons kosher salt, 2 teaspoons black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper and baking powder. Whisk until evenly mixed.

Set up a dredging station: one tray for drained wings, one for seasoned dry mix. Line a wire rack over a sheet pan to rest dredged wings; this allows excess flour to fall away and helps air circulate.

Remove wings from buttermilk, allowing excess to drip back into the bowl. One at a time, shake off excess buttermilk and place into the dry flour mixture. Press the flour onto all surfaces so a good coating forms, then transfer to the wire rack. Repeat until all wings are coated.

Let the coated wings rest on the rack for 15–20 minutes at room temperature. This rest helps the coating set and reduces flour sloughing during frying.

Pour oil into a deep, heavy pot or a deep fryer, filling to no more than half the pot. Heat to 325°F (160°C) for the first fry. Use a thermometer to maintain temperature.

Working in batches of 6–8 wings (do not overcrowd), gently lower coated wings into the oil. Fry the first batch for 6–7 minutes until pale golden and the internal temperature reaches about 150°F (65°C). Remove with a slotted spoon and transfer to a wire rack set over a sheet pan to drain. Keep wings warm in a low oven (200°F / 95°C) if desired between batches.

Increase oil temperature to 375°F (190°C) for the second fry. Return wings to the oil in batches and fry for 2–3 minutes until deep golden brown and internal temperature reaches 175–180°F (79–82°C). The second high-temperature blast creates a very crispy exterior.

Remove wings and let drain on a clean wire rack for 2–3 minutes. While still hot, sprinkle with flaky finishing salt and toss gently if desired.

Arrange wings on a platter, garnish with chopped parsley and lemon wedges. Serve immediately while crisp.

Leftovers can be kept refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (205°C) oven on a wire rack for 8–10 minutes.