Fried Chicken Wing (8pcs) Recipe
Crispy fried chicken wings, served hot and ready to enjoy.
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Ingredients
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Chicken & Marinade
Breading
Frying & Finishing
Method
Chicken & Marinade
- 1
Prepare wings
Pat the 8 chicken wings dry with paper towels. If not already split, separate drumettes from wingettes and remove tips. Lightly score the skin at the joint to help marinade penetrate.
- 2
Marinate
In a bowl, combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Add the wings and turn to coat fully. Cover and refrigerate for at least 1 hour, preferably 3–8 hours (up to overnight).
Breading
- 3
Mix dry coating
In a shallow dish or large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne, and 1/2 tsp onion powder until evenly combined.
- 4
Dredge wings
Remove wings from the buttermilk, letting excess drip off (do not rinse). Working in batches, press each wing into the flour mixture to thoroughly coat, shake off excess, and set on a wire rack. For an extra-crispy double coat: return coated wings briefly to the remaining buttermilk (or a lightly beaten egg wash) and re-coat in the flour mixture.
- 5
Rest before frying
Let the coated wings rest on the wire rack for 10–15 minutes to allow the coating to adhere — this reduces loss of breading in the oil.
Frying & Finishing
- 6
Heat oil
Pour about 1–1.25 liters of neutral oil into a deep heavy pot or deep fryer, leaving at least 3–4 inches (7–10 cm) of headspace. Heat oil over medium-high heat to 175°C (350°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.
- 7
Fry wings (first fry)
Working in small batches (3–4 wings at a time depending on pot size), gently lower wings into the hot oil and fry for 5–6 minutes until the coating is lightly golden and the internal temperature reaches about 75°C (165°F). Do not overcrowd the pot — maintain oil temperature between batches.
- 8
Rest and drain
Remove wings with a slotted spoon or spider to a wire rack set over a sheet pan to drain. Let rest 5 minutes.
- 9
Final fry for crispness
Increase heat so oil returns to 190°C (375°F). Fry the rested wings again in batches for 1.5–3 minutes until deep golden-brown and extra-crispy. This double-fry method yields a crisper crust and ensures well-cooked interior.
- 10