Crispy Deep Fried Chicken Wings
These crispy deep fried chicken wings are perfect for game day or any occasion. With a golden, crunchy exterior and juicy meat inside, they are sure to be a hit!
Equipment
- 1 deep fryer or large pot
- 1 thermometer to monitor oil temperature
- 1 wire rack or paper towels for draining
Ingredients
Wings
- 2 pounds chicken wings split into drumettes and flats
- 1 tsp salt
- 1 tsp black pepper
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
Frying
- vegetable oil for frying
Sauce
- 1/2 cup buffalo sauce or sauce of choice
Instructions
Preparation
- Wash and pat the chicken wings dry with paper towels to remove excess moisture. Season them with salt and black pepper.
- In a large bowl, mix together the flour, cornstarch, garlic powder, and paprika.
- Dredge the seasoned wings in the flour mixture, ensuring they are well coated on all sides.
Cooking
- In a deep fryer or large pot, heat vegetable oil to 350°F, using a thermometer to ensure the correct temperature.
- Carefully place the coated wings into the hot oil. Fry in batches for 8-10 minutes, until golden brown and crispy. Remove and let drain on a wire rack or paper towels.
Serving
- Place the fried wings in a large bowl and toss them with your chosen sauce until evenly coated. Serve immediately with your favorite dips and side dishes.
Storage
- Allow wings to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
Notes
Pro Tips: Use fresh oil for frying and maintain a steady temperature of 350°F.
Ingredient Substitutions: For a gluten-free version, use rice flour instead of all-purpose flour.
How to Serve: Serve with celery sticks and a choice of ranch or blue cheese dressing.
Storage & Freshness: Store in an airtight container in the fridge and reheat in the oven to maintain crispiness.
Make-Ahead Tips: You can prepare the wings up to the frying step and refrigerate them for up to 24 hours before cooking.
Ingredient Substitutions: For a gluten-free version, use rice flour instead of all-purpose flour.
How to Serve: Serve with celery sticks and a choice of ranch or blue cheese dressing.
Storage & Freshness: Store in an airtight container in the fridge and reheat in the oven to maintain crispiness.
Make-Ahead Tips: You can prepare the wings up to the frying step and refrigerate them for up to 24 hours before cooking.