Fried Chicken Wings Recipe
Make Fried Chicken Wings Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine (optional but recommended)
Wings
Dry Coating
For Frying
Finishing (optional)
Method
Brine (optional but recommended)
- 1
Prepare brine
In a large bowl, dissolve 2 tablespoons kosher salt and 1 tablespoon granulated sugar in 4 cups cold water. Add crushed garlic, peppercorns, and bay leaf and stir to combine.
- 2
Brine wings
Submerge the wings in the brine, cover, and refrigerate for 1 to 4 hours. If short on time, 30 minutes will still help. After brining, drain the wings and pat them very dry with paper towels.
Marinate in Buttermilk
- 3
Soak in buttermilk
If not brining, place wings in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 4 hours). The buttermilk tenderizes and helps the coating adhere.
- 4
Dry slightly
Remove wings from buttermilk, letting excess drip off. For best adhesion, lightly pat the wings so they remain tacky but not dripping.
Coating
- 5
Mix dry coating
In a shallow dish or large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp baking powder, and 1 tsp kosher salt until evenly combined.
- 6
Dredge wings
Working in batches, dredge each wing through the dry mixture, pressing the coating onto all sides. Shake off excess and place coated wings on a wire rack set over a baking sheet. Let rest 10–15 minutes to set the crust.
Frying
- 7
Heat oil
Pour about 1 to 1.5 cups neutral oil into a heavy-bottomed skillet or Dutch oven (enough to come about 1 inch up the sides). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily but not burn.
- 8
Fry wings — first fry (optional two-step method)
For extra-crisp wings, fry in two stages. Fry wings in batches (do not overcrowd) for 6–7 minutes until pale golden and cooked through (internal temp ~165°F/74°C). Remove to a wire rack to rest 5 minutes.
- 9
Fry wings — second fry
Increase oil temperature to 375°F (190°C). Return wings in batches and fry 1.5–2.5 minutes until deep golden brown and crisp. Transfer to a wire rack or paper towel-lined tray.
- 10
Single-step fry (if preferred)
Alternatively, fry wings at a steady 350–360°F (175–182°C) for 8–10 minutes, turning as needed, until golden brown and crisp and internal temperature reaches 165°F (74°C). Drain on a wire rack.
Finishing and Serving
- 11
- 12