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Ultimate Crispy Deep Fried Chicken Wings

A large pile of golden brown, crispy fried chicken wings stacked high on a white plate.
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Learn the secrets to making restaurant-style fried chicken wings that stay incredibly crispy outside while remaining juicy inside. This recipe is perfect for game day or any party appetizer.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (like Buffalo style)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • Vegetable oil or peanut oil, for deep frying

Instructions

  1. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken wings, toss to coat completely, and let them marinate in the refrigerator for at least 1 hour, or up to 4 hours. This helps keep the inside juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and baking powder. This blend creates the best batter for fried wings.
  3. Remove the wings from the buttermilk, letting any excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. For extra crispiness, you can lightly shake off the excess flour, then dip the wing back into the buttermilk quickly, and dredge it one more time in the flour mixture (the double-dip method).
  5. Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Monitor the temperature closely.
  6. Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry for about 6 to 8 minutes until light golden brown.
  7. Remove the wings from the oil and place them on a wire rack set over a baking sheet. Let them rest for 10 minutes. This resting period is key to keeping fried wings crispy.
  8. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  9. Return the wings to the hot oil in batches and fry for an additional 2 to 4 minutes until they are deep golden brown and perfectly crisp.
  10. Remove the wings and place them back on the wire rack. Immediately sprinkle with a little extra salt if desired. Serve hot as a game day snack or appetizer.

Notes

  • For a spicy kick, toss the finished wings in your favorite Buffalo sauce immediately after the second fry.
  • If you are making a large batch, keep the finished wings warm in a 200 degree Fahrenheit oven on a wire rack while you finish the remaining wings.
  • Using cornstarch in the dredge mixture is one of the wing coating secrets for achieving that restaurant style crunch.

Nutrition

Find it online: https://savorsensations.com/ultimate-crispy-fried-chicken-wings-recipe/