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

A close-up of a generous pile of golden-brown, crispy fried chicken wings served on a white plate.
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Learn the secret to making perfectly seasoned, deeply flavorful fried chicken wings that stay shatteringly crispy. This recipe uses a simple dredge and a double-fry method to achieve a juicy interior and an unbeatable crunch, perfect for game day or any party.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (like Frank’s RedHot)
  • 2 cups 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 paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil or peanut oil, for deep frying

Instructions

  1. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken wings, toss to coat completely, and let them marinate in the refrigerator for at least 1 hour, or up to 4 hours. This step helps keep the inside juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. This seasoned coating is key for crispy fried chicken wings.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well.
  4. Heat 3 inches of oil in a heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  5. Working in batches to avoid overcrowding the pot, carefully place the coated wings into the hot oil. Fry for 6 to 7 minutes until the wings are pale golden and cooked through but not fully browned. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  6. Once all wings are partially fried, return them to the 375 degrees Fahrenheit oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and extremely crispy. This double-fry method is the secret to restaurant style fried wings.
  7. Remove the perfectly seasoned fried chicken wings from the oil and place them back on the wire rack. 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 cayenne pepper.
  • To keep your fried wings crispy longer, place them on a wire rack immediately after frying instead of draining them on paper towels.
  • If you prefer a Chinese style fried wings flavor, add 1 teaspoon of ground ginger and 1/2 teaspoon of white pepper to your flour dredge.

Nutrition

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