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Ultimate Crispy Deep Fried Chicken Wings for Game Day

A close-up of a mound of crispy, golden brown fried chicken wings, one piece showing the juicy white meat inside.
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Make restaurant-style fried chicken wings at home that stay incredibly crispy outside and juicy inside. This recipe focuses on the perfect coating and double-fry method for game day success.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for a little heat)
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. Mix the dry dredge: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and cayenne pepper.
  3. Mix the wet mixture: In a separate medium bowl, whisk the eggs and buttermilk together until combined.
  4. Coat the wings: Dip the dried wings first into the buttermilk mixture, letting excess drip off. Then, dredge them thoroughly in the seasoned flour mixture, pressing the coating onto the wings. Set aside on a wire rack.
  5. First Fry (Cooking through): Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add wings in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until lightly golden and cooked through. Remove and place back on the wire rack. Let them rest for at least 10 minutes. This resting period allows the internal moisture to redistribute and sets the crust.
  6. Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Return the rested wings to the hot oil in batches. Fry for an additional 2 to 3 minutes until they achieve a deep golden brown color and are shatteringly crisp.
  7. Drain and serve: Remove the wings and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of extra salt if desired. Serve hot with your favorite dipping sauce. You earned those kudos!

Notes

  • For extra flavor, you can marinate the wings in a mixture of 1/4 cup buttermilk and 1 teaspoon hot sauce for 30 minutes before dredging.
  • To keep these wings crispy longer for a party, place them on a wire rack in a 200°F oven after the second fry until you are ready to serve.
  • If you prefer a spicy kick, toss the finished wings in your favorite Buffalo sauce immediately after the second fry.

Nutrition

Find it online: https://kitchnkudos.com/crispy-deep-fried-chicken-wings-recipe/