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

A close-up of a large pile of perfectly crispy, golden brown fried chicken wings stacked on a white plate.
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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 recipe is perfect for game day snacks or party appetizers.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes)
  • 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 spice)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 4 cups vegetable oil or peanut oil, for frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  2. Mix the dry dredge: In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
  3. Mix the wet mixture: In a separate bowl, whisk the eggs and buttermilk together until combined.
  4. Dredge the wings: Dip each wing first into the buttermilk mixture, allowing excess to drip off. Then, press the wing firmly into the dry dredge mixture, coating it thoroughly. Set the coated wings on a wire rack.
  5. 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.
  6. First fry (Cooking through): Carefully lower the wings into the hot oil in batches, making sure not to overcrowd the pot. Fry for 6 to 7 minutes until the coating is set and lightly golden. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  7. Second fry (Crisping): Return the wings to the 375°F oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and extremely crispy. This double-fry method ensures a restaurant-style crunch.
  8. Drain and season: Remove the wings and place them on a clean wire rack set over a baking sheet. Immediately sprinkle with a little extra salt if desired while they are hot. Serve immediately for the best texture.

Notes

  • For extra flavor, you can marinate the wings in a mixture of buttermilk and hot sauce for at least 30 minutes before dredging.
  • If you plan to toss these in Buffalo sauce, wait until just before serving to toss them so the skin does not soften too quickly.
  • Maintain your oil temperature carefully; too low results in greasy wings, too high burns the coating before the inside cooks.

Nutrition

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