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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Chicken & Marinade
Dredge / Coating
For Frying & Finishing
Method
Chicken & Marinade
Prepare wings
Pat the 2 lbs of chicken wings dry with paper towels. If not already split, separate drumette and wingette at the joint and remove wing tips (reserve tips for stock if desired).
Marinate
In a large bowl, combine 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon black pepper and 1 tablespoon hot sauce (if using). Add the wings and toss to coat. Cover and refrigerate for at least 1 hour and up to overnight. The buttermilk tenderizes and helps the coating adhere.
Dredge / Coating
Make the dry mix
In a shallow dish or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper until evenly combined.
Coat the wings
Remove wings from the refrigerator. Working one at a time or in small batches, let excess buttermilk drip off and dredge each wing thoroughly in the flour mixture, pressing the mix onto the surface to create an even coating. Place coated wings on a wire rack set over a baking sheet. Let coated wings rest 10–15 minutes at room temperature to help the coating adhere; this also helps achieve a crisp crust.
For Frying & Finishing
Heat oil
Pour about 1.5 cups vegetable oil into a heavy, deep skillet or Dutch oven — enough to come about 1 to 1.5 inches up the sides. Attach a thermometer to the side (or use an instant-read). Heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the wings
Working in batches (do not overcrowd), gently lower 6–8 wings into the hot oil using tongs. Maintain oil temperature between 325–350°F (163–175°C). Fry wings for 8–10 minutes per batch, turning occasionally, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If wings are large, total time may be 10–12 minutes.
Drain & season
Use tongs to transfer fried wings to a wire rack set over a baking sheet or paper towels to drain. While still hot, sprinkle with optional finishing salt (about 1/2 tsp) or a pinch more of salt to taste. Let rest 3–5 minutes to settle juices and crisp further.