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6 Crispy Golden Chicken Wings Recipe

Name: Wow Juices and Shakes 6 Crispy Golden Chicken Wings Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 kg chicken wings (split into drumette + flat, tips removed); 1 cups buttermilk; 1 each large egg; 1.5 tsp fine salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tbs hot sauce (optional); 1.75 cups all-purpose flour; 0.5 cups cornstarch; 1 tsp baking powder (aluminum-free); 1 tbs paprika (preferably smoked); 1 tsp onion powder; 0.25 tsp cayenne pepper; 0.5 tsp dried oregano; 1 tsp fine salt (for coating); 0.5 tsp freshly ground black pepper (for coating); 1 liters neutral frying oil (vegetable, canola, or peanut); 0.5 tsp fine salt (to finish); 4 each lemon wedges; 2 tbs fresh parsley (optional, chopped); 0.5 cups blue cheese or ranch dressing (optional)

Inspired by Wow Juices and Shakes

Time2h

Serves4

Make 6 Crispy Golden Chicken Wings Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

3 1/3 lb (1.5 kg) chicken wings (split into drumette + flat, tips removed)

1 cups Buttermilk

1 each large egg

1 1/2 tsp fine salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tbs hot sauce (optional)

Coating

1 3/4 cups 00 bread flour

1/2 cups Cornstarch

1 tsp baking powder (aluminum-free)

1 tbs paprika (preferably smoked)

1 tsp Onion powder

1/4 tsp Cayenne pepper

1/2 tsp Dried oregano

1 tsp fine salt (for coating)

1/2 tsp freshly ground black pepper (for coating)

Frying

4 1/4 cup (1 liters) neutral frying oil (vegetable, canola, or peanut)

Finishing & Serving

1/2 tsp fine salt (to finish)

4 each lemon wedges

2 tbs fresh parsley (optional, chopped)

1/2 cups blue cheese or ranch dressing (optional)

Method

Chicken & Marinade

Prepare wings

Pat the chicken wings dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard or save tips for stock.

Marinate

In a large bowl combine buttermilk, egg, 1.5 tsp salt, 1 tsp black pepper, garlic powder and hot sauce (if using). Whisk briefly. Add the wings, pressing them into the marinade so they are fully coated. Cover and refrigerate for at least 2 hours, preferably 4 hours or up to overnight. The buttermilk tenderizes and helps the coating adhere.

Coating

Mix dry coating

About 30 minutes before frying, in a wide shallow bowl or baking tray combine flour, cornstarch, baking powder, paprika, onion powder, cayenne, oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly to distribute the baking powder and spices and break up any lumps.

Dredge wings

Remove wings from the refrigerator. Working in small batches, lift each wing from the marinade allowing excess to drip off, then place into the flour mixture. Toss and press the flour onto the wing so it forms an even, dry coating. Shake off excess and set the coated wings on a wire rack set over a sheet pan. Let the coated wings rest for 10–15 minutes at room temperature; this helps the coating adhere and dry slightly for crisping.

Frying

Heat oil

Pour oil into a large, heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (enough to submerge wings halfway to fully). Heat oil over medium-high until it reaches 175°C (350°F) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles steadily, it's ready.

First fry (blanch)

Working in batches (do not overcrowd), carefully add wings to the oil and fry for 6–7 minutes until pale golden and cooked through but not deeply browned. Maintain oil temperature around 160–170°C (320–340°F) for this step. Remove wings with a slotted spoon or spider and transfer to a wire rack over a sheet pan; let rest for 5 minutes. This step renders fat and cooks through without over-browning.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Return batches of wings to the hot oil and fry 2–3 minutes, turning once, until deep golden brown and very crisp. Drain on a wire rack set over a sheet pan. Repeat with remaining wings.

Drain and season

While still hot, sprinkle the wings with 1/2 tsp fine salt (or to taste) and toss gently to distribute. If you want extra flavor, sprinkle a touch more paprika or a pinch of garlic powder while hot.

Finishing & Serving

Rest briefly and garnish

Allow the wings to rest for 2–3 minutes so juices redistribute. Sprinkle chopped parsley if using and arrange on a platter with lemon wedges.

Serve

Serve immediately with blue cheese or ranch dressing and extra lemon wedges on the side. Crisp wings are best eaten hot within 30 minutes; if holding longer, keep in a single layer on a low oven (90–100°C / 200–210°F) on a wire rack to maintain crispness.