Description
Learn the secret to making restaurant-style fried chicken wings that stay incredibly crispy outside while remaining juicy inside. This recipe is perfect 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 baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Vegetable oil, for deep frying
Instructions
- Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
- In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and paprika to create the seasoned coating.
- Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
- Dredge the dried wings thoroughly in the flour mixture, pressing the coating onto the chicken to ensure full coverage. Shake off any excess flour.
- Carefully place the wings into the hot oil, ensuring you do not overcrowd the pot. Fry the wings in batches.
- Fry the wings for 6 to 7 minutes at 325 degrees Fahrenheit (160 degrees Celsius). This is the first fry, which cooks the meat through.
- Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain briefly. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Return the wings to the hot oil for the second fry. Fry for an additional 2 to 3 minutes, or until they are deep golden brown and extremely crispy. This double-fry method keeps them juicy inside.
- Remove the finished wings 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 extra flavor, you can soak the wings in buttermilk mixed with hot sauce for 30 minutes before dredging.
- If you want spicy fried chicken wings, toss them immediately after the second fry with your favorite Buffalo sauce.
- To keep fried wings crispy longer, place them on a wire rack instead of stacking them on a plate after frying.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 0.5
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0.1
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 22
- Cholesterol: 90