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Ultimate Crispy Deep Fried Chicken Wings: Juicy Inside, Restaurant Crunch

A close-up of a mound of golden brown, crispy fried chicken wings seasoned with black pepper.
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Learn the secrets to making perfectly seasoned, **restaurant style fried chicken wings** at home. This recipe focuses on achieving shatteringly **crispy fried chicken wings** with a juicy interior, ideal for **game day chicken wing recipes** or any party.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional for spicy wings)
  • 1/2 teaspoon baking powder
  • 1 cup buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is key to **keeping fried wings crispy**.
  2. Mix the dry dredge: In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, cayenne pepper (if using), and baking powder.
  3. Prepare the wet mixture: Pour the buttermilk into a separate bowl.
  4. Dredge the wings: Dip each wing first into the buttermilk, letting excess drip off, then press firmly into the dry dredge mixture, ensuring every part of the wing is coated. Set aside on a wire rack.
  5. Heat the oil: Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach about 2 inches deep. Heat the oil to 325 degrees F (160 degrees C).
  6. First Fry (Cooking the Inside): Carefully place a few wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until pale golden brown. This cooks the meat through. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375 degrees F (190 degrees C).
  7. Second Fry (Achieving Crispiness): Return the partially cooked wings to the 375 degrees F oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and extremely crispy. This **double-fry method** creates the **juicy inside crispy outside wings** texture you want.
  8. Drain and Season: Remove the wings from the oil and immediately place them on a clean wire rack set over a baking sheet. Sprinkle immediately with a little extra salt while they are hot.
  9. Serve immediately as an **easy fried chicken wings appetizer** or toss with your favorite sauce.

Notes

  • For extra flavor, you can marinate the wings in a mixture of salt, pepper, and a splash of hot sauce for 30 minutes before dipping in buttermilk.
  • If you prefer a **Chinese style fried wings** flavor, skip the cayenne and add 1 teaspoon of ground ginger to your dry dredge.
  • If you plan to toss these in sauce (like Buffalo), the second fry is crucial for keeping the coating intact.

Nutrition

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