Ingredients
Equipment
Method
- If using frozen chicken wings, thaw them completely in the refrigerator.
- Pat the chicken wings completely dry with paper towels.
- Season the wings with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne.
- For a crispier coating, combine all-purpose flour with cornstarch or rice flour at about a 3:1 ratio.
- Dredge the wings in the seasoned flour mixture.
- For a thicker crust, dip the coated wings in buttermilk and dredge them in the flour mixture again.
- Place the coated wings on a wire rack and let them rest for 10–15 minutes.
- Heat the frying oil to 350–375°F.
- Fry the wings in small batches for about 8–12 minutes, maintaining the oil temperature.
- Check the wings with an instant-read thermometer and make sure they reach at least 165°F internally.
- Remove the wings from the oil with a slotted spoon, spider skimmer, or tongs.
- Drain the fried wings on a wire rack to help keep the crust crispy.
- Toss with your preferred sauce while hot, or serve immediately.
Notes
Coating Rest: 10–15 minutes.
Frying Temperature: 350–375°F.
Cook Time (full range): 8–12 minutes per batch.
Chicken must reach an internal temperature of at least 165°F.
Use all-purpose flour with cornstarch or rice flour at about a 3:1 ratio for extra crunch.
Fry in small batches to prevent the oil temperature from dropping.
Refrigerate cooked wings within 2 hours and use within 3–4 days.
Freeze for best quality for up to 2–3 months.
Frying Temperature: 350–375°F.
Cook Time (full range): 8–12 minutes per batch.
Chicken must reach an internal temperature of at least 165°F.
Use all-purpose flour with cornstarch or rice flour at about a 3:1 ratio for extra crunch.
Fry in small batches to prevent the oil temperature from dropping.
Refrigerate cooked wings within 2 hours and use within 3–4 days.
Freeze for best quality for up to 2–3 months.