Description
A recipe for making deep-fried chicken wings that stay crispy on the outside and remain juicy inside, perfect for parties or game day.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil, for deep frying
Instructions
- In a large bowl, combine the flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder for the dry dredge.
- Pour the buttermilk into a separate shallow dish.
- Dredge each chicken wing piece first in the buttermilk, letting excess drip off.
- Next, coat the wing thoroughly in the dry dredge mixture, pressing the coating onto the chicken. Set aside on a wire rack.
- Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
- Carefully place 4 to 6 wings into the hot oil, ensuring you do not overcrowd the pot.
- Fry the wings for 6 to 7 minutes at 325 degrees Fahrenheit until lightly golden. Remove the wings and let them rest on a wire rack for 10 minutes. This is the first fry.
- Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Return the partially cooked wings to the hot oil in batches. Fry for an additional 2 to 3 minutes until the coating is deep golden brown and very crispy.
- Remove the wings from the oil and place them immediately on a clean wire rack set over a baking sheet. Do not place them on paper towels, as this traps steam and reduces crispiness.
- Serve immediately or toss with your preferred sauce.
Notes
- For extra flavor, you can toss the wings in a simple sauce (like Buffalo or a soy-ginger glaze) immediately after the second fry while they are still hot.
- Using cornstarch and baking powder in the dredge helps create a lighter, crispier crust that resists sogginess longer.
- Maintain your oil temperature carefully; too low results in greasy wings, too high results in burnt coating before the inside cooks.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 22
- Cholesterol: 100