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Ultimate Crispy Deep Fried Chicken Wings

A close-up of a pile of perfectly crispy, golden brown fried chicken wings served on a white plate.
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Make restaurant-style fried chicken wings at home that stay crispy outside and remain juicy inside. This recipe uses a simple dredging technique for maximum crunch, perfect for game day or any gathering.

Ingredients

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

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper.
  3. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to adhere well. Shake off any excess coating.
  4. Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C).
  5. Carefully place the wings into the hot oil, ensuring you do not overcrowd the pot. Fry in batches.
  6. Fry the wings for 8 to 10 minutes until they are pale golden brown and cooked through. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet. Allow them to rest for at least 10 minutes. This resting period helps the internal moisture redistribute.
  7. Increase the oil temperature to 375°F (190°C).
  8. Return the rested wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and extremely crispy.
  9. Remove the wings from the oil and place them back on the wire rack. Season immediately with a little extra salt if desired. Serve hot as a game day snack or appetizer.

Notes

  • For the juiciest inside, make sure your oil temperature does not drop too low during the first fry.
  • If you plan to toss these in sauce (like Buffalo), toss them immediately after the second fry while they are still piping hot.
  • You can substitute some of the flour with potato starch for an even lighter, crispier coating.

Nutrition

Find it online: https://chefsily.com/crispy-deep-fried-chicken-wings/