These fried chicken wings are juicy and extra crispy with a simple brine, coated in buttermilk and seasoned flour, then lightly fried for a flaky crust.
Flaky, Crispy Fried Chicken Wings are the Best
It's time for Fried Chicken Wings, my friends! Would you care for a wing? Hot wings are favorite in the spicy food world. I enjoy them baked, grilled, roasted, air fried, you name it.
But there's something about a good fried chicken wing. We go out for wings quite often, but they're fun to make at home, and we can really spice them up as much as we want to.
When I fry chicken wings, I like to brine them first to ensure extra moist and juice wings, then coat them in buttermilk, dredge them in a seasoned mix of cornstarch and flour, then fry them up in oil.
The results? Perfection! There are a few ways to make fried chicken wings at home, but this is my favorite method.
Let's talk about how to make fried chicken wings, shall we?
Fried Chicken Wings Ingredients
- FOR THE BRINE
- Water. Enough to cover the wings.
- Seasonings. Salt, black pepper, and any of your additional favorite seasoning blend, like blackening seasoning or Cajun seasoning.
- FOR THE CHICKEN WINGS
- Chicken Wings.
- Seasonings. Salt and black pepper, smoked paprika, cayenne pepper, garlic powder.
- Flour.
- Cornstarch.
- Buttermilk.
- Egg.
- Hot Sauce. Louisiana style preferred.
- Vegetable Oil. For frying the chicken.
- For Serving. Your favorite hot sauce or wing sauce.
How to Make Fried Chicken Wings - the Recipe Method
Brine the Wings. Add the wings to a large bowl with the salt and pepper, and optional extra seasonings. Add enough water to cover. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
When you’re ready to cook, remove the chicken and pat them dry. Season with salt and pepper.
Set Up the Breading Station. In one large bowl, whisk together the buttermilk, eggs and hot sauce.
In another large bowl, stir together the flour, cornstarch, paprika, cayenne, garlic powder, and salt and pepper to taste.
Prep the Oil Fryer. Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
Coat the Wings. Dredge the wings in the seasoned flour mixture, then into the buttermilk mixture, then into the flour one more time.
Fry the Wings. Fry the wings in the oil in a single layer 7-8 minutes, or until the wings are cooked and turn golden brown, stirring here and there to ensure even cooking.
An instant read thermometer inserted should measure 165 degrees F internally. It could take 10-12 minutes for frying, depending on the thickness of your chicken wings.
Remove and drain on a paper towel lined plate, or on a wire rack.
Serve Them Up! Toss with your favorite wing sauce and serve, or serve naked with the wing sauce on the side. Enjoy!
Boom! Done! Your deep fried chicken wings are ready to serve. So nice and crispy, aren't they? I love the flaky crust, and the wonderful crunch.
Recipe Tips & Notes
- Salt or season your wings right out of the fry oil to ensure those spices stick nicely to the wings.
- A meat thermometer is the most foolproof way to ensure your chicken is cooked all the way through.
- Cornstarch is the key to extra crispy chicken. Feel free to add in another 1/4 cup to your flour mixture.
- Always fry your chicken in a single layer, and do not overcrowd the pot or pan, or your chicken won't fry properly. Fry the wings in batches as needed.
- Sauce Up Your Wings! Try my homemade buffalo sauce recipe, or my Nashville Hot Sauce recipe for Nashville Hot Chicken Wings! So good!
How Long Do You Fry Chicken Wings?
A common question is how long to fry chicken wings in a deep fryer or in oil. Chicken wings should be fried in oil for 7-8 minutes, and up to 10-12 minutes, until their juices run clear. Cooking time will depends on the size of your chicken wings.
It is best to cook to internal temperatures for more accurate cooking. Chicken wings should measure 165 degrees F internally when tested with a meat thermometer.
I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate) to get the perfect temperature every time.
Storage
This recipe will last up to 5 days in the refrigerator in a sealed container. It isn't bad served cold, but is easily reheated in the oven.
That's it, my friends. I hope you enjoy your fried chicken wings! Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Fried Chicken Wings Recipe
Ingredients
FOR THE BRINE
- 6 cups water or enough to cover the chicken
- 3 tablespoons salt
- 1 teaspoon black pepper add up to 1 tablespoon additional favorite seasoning blend, like blackening seasoning or Cajun seasoning
FOR THE CHICKEN WINGS
- 2 pounds chicken wings separated and wing tips removed
- Salt and black pepper to taste
- 1.5 cups buttermilk
- 1 large egg beaten
- 1-2 tablespoons hot sauce Louisiana style preferred
- 1 cup flour all-purpose
- 1/2 cup cornstarch
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups vegetable oil or use peanut or canola for frying
- For Serving. Your favorite hot sauce or wing sauce. Try my homemade buffalo sauce recipe. So good!
Instructions
- Add the chicken wings to a large bowl with the salt and pepper, and optional extra seasonings. Add enough water to cover. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
- When you’re ready to cook, remove the chicken wings and pat them dry. Season with salt and pepper.
- In one large bowl, whisk together the buttermilk, eggs and hot sauce.
- In another large bowl, stir together the flour, cornstarch, paprika, cayenne, garlic powder, and salt and pepper to taste.
- Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
- Dredge the chicken wings in the seasoned flour-cornstarch mixture, then into the buttermilk mixture, then into the flour one more time.
- Fry the chicken wings in the oil 7-8 minutes, or until they turn golden brown, stirring here and there to ensure even cooking. An instant read thermometer inserted should measure 165 degrees F internally. It could take 10-12 minutes for frying, depending on the thickness of your chicken wings. Remove and drain on a paper towel lined plate, or on a wire rack.
- Toss with your favorite wing sauce and serve, or serve naked with the wing sauce on the side. Enjoy!
Nutrition Information
Ramya says
Cant wait to make this and all of your chicken wings soon for me can i use tofu or tempeh or mushrooms i never had fried chicken wings before Cant wait to airfried this and rest of your wings recipes in my air fryer at home perfect for my after office snacks love your recipes as always brightens up my day everyday after work