The Best Fried Chicken Wings: A Crispy, Juicy Guide
Get ready to master the ultimate fried chicken wings – perfectly crispy, incredibly juicy, and packed with flavor in every bite. This method delivers that ideal crunch that gives way to tender, flavorful meat.
Why This Recipe Wins
· Double-Crispy Texture: A special technique ensures shatteringly crisp skin
· Juicy Interior: Brining keeps the meat incredibly moist
· Flavor Through and Through: Seasoning at multiple stages for maximum taste
· Golden Perfection: Fried to a beautiful golden-brown color
The Ultimate Fried Chicken Wings Recipe
Ingredients
For the Brine:
· 2 lbs chicken wings, split into drumettes and flats
· 4 cups cold water
· ¼ cup salt
· 2 tablespoons sugar
· 1 tablespoon garlic powder
· 1 tablespoon onion powder
For the Seasoned Flour:
· 1½ cups all-purpose flour
· ½ cup cornstarch (the crispiness secret!)
· 2 teaspoons salt
· 1 teaspoon black pepper
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon cayenne pepper (optional)
For Frying:
· 6-8 cups peanut oil or vegetable oil
Instructions
- Brine the Wings (Crucial Step!):
· In a large bowl, dissolve salt and sugar in cold water
· Add garlic and onion powder
· Submerge wings completely, cover, and refrigerate for 2-4 hours - Prep the Coating:
· Whisk together all seasoned flour ingredients in a large bowl or paper bag
· Drain and pat wings completely dry with paper towels - Double-Dip Method:
· Dredge wings in seasoned flour mixture, shaking off excess
· Dip in buttermilk (or ½ cup milk mixed with 1 tablespoon vinegar)
· Dredge again in flour mixture for an extra-thick, crispy coating - Rest Before Frying:
· Place coated wings on a wire rack for 15-20 minutes
· This helps the coating adhere better during frying - Fry to Perfection:
· Heat oil in a heavy pot or Dutch oven to 350°F (175°C)
· Fry wings in batches (don’t crowd the pot!) for 10-12 minutes
· Maintain oil temperature around 325°F during frying
· Wings are done when golden brown and internal temperature reaches 165°F - Drain and Serve:
· Drain on a wire rack over paper towels
· Season with a sprinkle of salt while hot
· Serve immediately for maximum crispiness
Pro Tips for Perfect Frying
· Use a thermometer: Maintaining proper oil temperature is key
· Dry wings thoroughly: After brining, pat completely dry for better coating adhesion
· Don’t overcrowd: Fry in small batches to maintain oil temperature
· Double-fry option: For extra crispiness, fry at 300°F for 8 minutes, rest 5 minutes, then fry at 350°F for 3-4 minutes
Flavor Variations
· Nashville Hot: Brush with spicy butter sauce after frying
· Buffalo Style: Toss in your favorite buffalo sauce
· Asian Glaze: Mix soy sauce, honey, garlic, and ginger
· Lemon Pepper: Toss with lemon zest and cracked black pepper
Serving Suggestions
· Classic celery and carrot sticks with blue cheese or ranch dressing
· French fries or potato salad
· Cold beer or sweet iced tea
· Coleslaw to cut through the richness
Safety Tips
· Never leave hot oil unattended
· Keep a lid nearby to cover the pot in case of fire
· Use long tongs to avoid splatters
· Dry wings thoroughly to prevent oil splattering
These fried chicken wings are worth every minute of preparation. The brining ensures juicy meat, while the double-dredging creates that crave-worthy crispy coating that makes these truly the best fried chicken wings you’ll ever taste