Description
Learn the best technique to make incredibly crispy deep fried chicken wings at home. This recipe focuses on achieving that perfect shatter-crisp exterior while keeping the meat juicy, making them ideal for game day or any party appetizer.
Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 large eggs
- 1/2 cup buttermilk
- 4 cups vegetable oil or peanut oil, for frying
Instructions
- Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
- Make the brine: In a medium bowl, whisk together the eggs and buttermilk. Dip the dried wings into this mixture, coating them lightly. Let them sit for 10 minutes.
- Create the crispy coating: In a separate shallow dish, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
- Dredge the wings: Working in batches, remove the wings from the buttermilk mixture, allowing excess to drip off. Place them into the flour mixture. Press the coating onto the wings firmly to ensure they are fully covered. Set the coated wings on a wire rack while you finish coating the rest.
- Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
- First fry (Cooking through): Carefully lower the wings into the hot oil, ensuring you do not overcrowd the pot. Fry in batches for 6 to 7 minutes until they are cooked through and pale golden. Remove the wings with a slotted spoon and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Second fry (Crisping): Return the wings to the 375 degree Fahrenheit oil in batches. Fry for an additional 2 to 3 minutes until they achieve a deep golden brown color and a very crisp texture. This double-fry method guarantees the best crunch.
- Drain and season: Remove the finished wings and place them on a clean wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little extra salt if desired. Serve hot as a game day snack or appetizer.
Notes
- For an extra spicy kick, toss the finished wings in your favorite Buffalo sauce or a mixture of melted butter and hot sauce.
- If you are making these for a party, you can complete the first fry up to 24 hours ahead. Store them uncovered in the refrigerator, then perform the second fry just before serving.
- Using cornstarch in the dredge is a secret to achieving that restaurant-style, shatteringly crisp coating.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 380
- Sugar: 0.5
- Sodium: 650
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 24
- Cholesterol: 110