How to Make the Crispiest Fried Chicken Wings
1. Marinate the Chicken
In a large bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Add the chicken wings, tossing to coat.
Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.
The buttermilk not only seasons the chicken but also tenderizes it — ensuring juicy wings inside that crispy shell.
2. Prepare the Coating
In another bowl, mix together the flour, cornstarch, salt, pepper, paprika, and baking powder.
Remove wings from the buttermilk (letting excess drip off), then dredge each piece in the flour mixture until fully coated.
For extra crunch, dip coated wings back into the buttermilk, then again in the flour mix — double dredge for that perfect golden crust.
3. Heat the Oil
Pour oil into a deep frying pan or Dutch oven, filling it halfway. Heat to 350°F (175°C) — the ideal temperature for frying.
If you don’t have a thermometer, test with a small piece of bread — it should sizzle and turn golden in about 30 seconds.
4. Fry in Batches
Fry 5–6 wings at a time, being careful not to overcrowd the pan (that drops the temperature and makes them soggy).
Cook for 8–10 minutes, turning occasionally, until the wings are golden brown and cooked through.
Remove and place on a wire rack or paper towel-lined plate to drain.
5. Rest and Serve
Let the wings rest for a few minutes to allow the juices to settle and the crust to stay crisp. Serve them hot, just as they are — or toss them in your favorite sauce for a flavor upgrade.
🌶️ Flavor Variations to Try
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Buffalo-Style: Toss fried wings in melted butter and hot sauce for a fiery finish.
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Honey Garlic: Coat with a sticky glaze of honey, soy sauce, and minced garlic.
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Lemon Pepper: Sprinkle with lemon zest and cracked black pepper for a bright, tangy twist.
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Asian-Inspired: Glaze with soy sauce, ginger, sesame oil, and a touch of chili for sweet heat.
The beauty of fried chicken wings lies in their versatility — they’re a blank canvas for whatever flavors you’re craving.
✨ Tips for Perfect Fried Wings Every Time
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Use cornstarch: It’s the secret to ultra-crisp texture.
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Keep oil hot: 350°F is the magic number — too low, they’ll absorb oil; too high, they’ll burn.
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Don’t rush the marination: The buttermilk bath makes all the difference.
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Drain properly: A wire rack keeps the crust from getting soggy.
❤️ Why You’ll Fall in Love with This Recipe
These Fried Chicken Wings are everything you want in a comfort food: crispy, juicy, flavorful, and completely satisfying. Every bite delivers a crunch followed by tender, seasoned meat that practically melts in your mouth.
They’re easy to make, endlessly customizable, and guaranteed to disappear from the table before you even sit down.
