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Fried Wings Recipe

These extra-crispy fried chicken wings are golden, crunchy, and juicy inside. I use a light flour + cornstarch coating with a little baking powder so the skin blisters and stays crisp, just like restaurant wings. Perfect for tossing in Buffalo, BBQ, or teriyaki sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken wings separated into flats + drumettes
  • 1 tsp kosher salt for seasoning wings
  • 1/2 tsp black pepper plus more to taste
  • 3/4 cup all-purpose flour light coating
  • 1/4 cup cornstarch extra crispiness
  • 1 tsp baking powder helps blister + browning
  • 1 1/2 tsp paprika smoked or sweet
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne pepper optional for heat
  • 6 cups canola oil for deep frying or as needed

Equipment

  • 1 Dutch oven or deep heavy pot At least 5–6 quarts is best
  • 1 Deep-fry thermometer Keeps oil at the right temperature
  • 1 Wire rack Helps wings stay crispy
  • 1 Rimmed baking sheet Goes under the wire rack
  • 1 Spider strainer or slotted spoon For lifting wings safely
  • 1 Large mixing bowls One for wings, one for dredge
  • 1 Tongs Optional but helpful
  • 1 Paper towels For drying wings (and quick draining)

Method
 

Step 1:
  1. Pat the chicken wings very dry with paper towels. This step matters a lot for crispiness. Season the wings with kosher salt and black pepper.
    Fried Wings Recipe
Step 2:
  1. In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and cayenne pepper.
    Fried Wings Recipe
Step 3:
  1. Add the wings to the flour mixture and toss until each wing is evenly coated. Shake off any heavy excess coating so it stays light and crisp.
    Fried Wings Recipe
Step 4:
  1. Pour the oil into a Dutch oven or deep pot and heat to 350°F. Set a wire rack over a rimmed baking sheet next to the stove for draining.
    Fried Wings Recipe
Step 5:
  1. Fry the wings in 2 to 3 batches so you don’t overcrowd the pot. Fry each batch for 8 to 10 minutes, flipping once or twice, until golden brown and crisp.
    Fried Wings Recipe
Step 6:
  1. Use a spider strainer or slotted spoon to remove wings and place them on the wire rack. Let them rest for 5 minutes before serving or tossing in sauce.
    Fried Wings Recipe

Notes

  • For the crispiest wings, don’t sauce them until right before serving.
  • If your oil drops below 340°F, pause and let it heat back up before adding more wings.
  • To reheat leftovers, bake on a rack at 350°F for 10–15 minutes or air fry until crisp again.
  • Want restaurant-level crunch? Double fry: fry once at 325°F until cooked, rest 10 minutes, then fry 1 minute at 375°F.