These deep-fried chicken wings are crispy on the outside and juicy on the inside—pure comfort food! Toss them in your favorite sauce for an extra kick!
Making these wings is always a hit at parties. Just be careful, they disappear quickly! I love serving them with some blue cheese dip to balance all that crunch.
Ingredients & Substitutions
Chicken Wings: Fresh wings are ideal, but you can also use frozen wings. Just remember to thaw them thoroughly first. If you like, drumsticks can work for a similar recipe.
All-Purpose Flour: This gives the wings a great texture. Instead, you can use a gluten-free blend if you’re avoiding gluten. It’s my go-to for crispy results.
Cornstarch: This ingredient is key for extra crunch. In a pinch, you can swap it with potato starch or even tapioca flour for that same crispiness.
Buttermilk: Buttermilk adds a nice tang and tenderizes the chicken. If you don’t have it, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Cayenne Pepper: This is optional but adds a lovely kick! If you prefer something milder, you can skip it or use a bit of black pepper instead.
How Do You Achieve Perfectly Crispy Chicken Wings?
The secret to crispy wings is all in the coating and frying technique. The combination of flour and cornstarch creates a crunchy crust while keeping the meat juicy inside.
- Rinse and dry the wings well; moisture will prevent them from getting crispy.
- Coat the wings evenly in the buttermilk, allowing excess to drip off, so they aren’t too wet when going into the flour mixture.
- Make sure the oil is hot enough before frying; this ensures the wings cook quickly and become crispy. Use a thermometer for best results.
- Don’t overcrowd the pan, as this lowers the oil temperature and can lead to soggy wings. Fry in batches if needed.
How to Make Deep Fried Chicken Wings
Ingredients You’ll Need:
For the Chicken Wings:
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
- Vegetable oil for frying
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 10-12 minutes of frying time, totaling around 35-40 minutes. You will have tender, crispy chicken wings ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Start by rinsing the chicken wings under cold water. Make sure to remove any extra feathers. After rinsing, pat them dry with some paper towels. This helps the coating stick better!
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Stir everything together well so that all the dry ingredients are mixed evenly.
3. Coat the Wings in Buttermilk:
In another bowl, pour in the buttermilk (or milk). Dip each chicken wing into the buttermilk, making sure it’s fully coated. This will help the flour mixture stick to the wings really well!
4. Coat the Wings in Flour Mixture:
Take each wing out of the buttermilk, letting any excess drip off. Now, toss the wing into the flour mixture, coating it thoroughly. Make sure each wing is nicely covered with the flour mixture for a crispy finish!
5. Heat the Oil:
In a deep fryer or a large pot, heat up some vegetable oil over medium-high heat. You want the oil to reach about 350°F (175°C). This is the perfect temperature for frying!
6. Fry the Chicken Wings:
Carefully add the coated chicken wings to the hot oil, making sure not to overcrowd the pot. It’s best to fry in batches. Cook the wings for about 10-12 minutes until they are golden brown and cooked through. Check that they reach an internal temperature of 165°F (75°C).
7. Drain and Cool:
Once they are done cooking, take the wings out of the oil and place them on a plate lined with paper towels. This will help soak up any extra oil. Let them cool for a few moments.
8. Sauce and Serve:
If you like, toss your wings in buffalo sauce or barbecue sauce for extra flavor. Serve the deep-fried chicken wings hot, alongside celery sticks or any of your favorite sides. Dig in and enjoy!
Can I Use Another Type of Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, you can use regular milk with a teaspoon of vinegar or lemon juice added to it. Let it sit for about 5-10 minutes to create a homemade buttermilk substitute. This will help ensure your wings remain tender and flavorful!
What Can I Substitute for Cornstarch?
If you don’t have cornstarch on hand, you can use potato starch or arrowroot powder as an alternative. Just keep in mind that the texture may vary slightly, but the wings will still turn out crispy and delicious!
How Should I Store Leftover Fried Chicken Wings?
Store leftover chicken wings in an airtight container in the fridge for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 15-20 minutes, which will help retain their crispiness!
Can I Fry the Wings in Advance and Reheat Them Later?
Yes, you can fry the wings ahead of time! Let them cool completely after frying, then store them in the fridge. When you’re ready to serve, reheat them in the oven or air fryer at a high temperature (around 400°F or 200°C) for crispiness.
