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

A close-up of a white plate piled high with golden brown, crispy fried chicken wings.
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Learn the secrets to making the best homemade fried chicken wings that stay incredibly crispy outside while remaining juicy inside. This deep-frying method is perfect for game day or any party appetizer.

Ingredients

Scale
  • 3 lbs chicken wing sections (flats and drumettes)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional for spice)
  • 2 large eggs
  • 1 cup buttermilk
  • Vegetable oil or peanut oil, for deep frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. Mix the dry dredge: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and cayenne pepper.
  3. Mix the wet batter: In a separate medium bowl, whisk the eggs and buttermilk until just combined.
  4. Coat the wings: Dip the dried wings first into the buttermilk mixture, letting excess drip off. Then, dredge them thoroughly in the dry flour mixture, pressing the coating onto the wings. Set aside on a wire rack.
  5. Heat the oil: Pour enough 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). Use a thermometer to monitor the temperature.
  6. First fry (Cooking through): Carefully place a batch of wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes. The wings will be cooked but pale. Remove them with a slotted spoon and place them back on the wire rack. Increase the oil temperature to 375 degrees F (190 degrees C).
  7. Second fry (Crisping): Return the par-cooked wings to the 375 degrees F (190 degrees C) oil in batches. Fry for an additional 2 to 3 minutes, or until they are deep golden brown and extremely crispy. This double-fry method keeps the inside juicy.
  8. Drain and season: Remove the wings and place them immediately on a clean wire rack set over a baking sheet. Sprinkle immediately with a little extra salt if desired.
  9. Serve: Serve your perfectly seasoned fried chicken wings hot with your favorite dipping sauce, like Buffalo sauce or ranch dressing.

Notes

  • Using cornstarch in the dredge is a wing coating secret that guarantees a shatteringly crisp exterior.
  • For the juiciest inside, make sure your oil temperature does not drop too low during the first fry.
  • If you are making a sauced wing, toss them immediately after the second fry while they are still piping hot.

Nutrition

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