Fried Chicken Wings are a deliciously crispy, flavorful treat that’s perfect for any occasion. Whether you like them spicy, tangy, or just crispy, this recipe will guide you to the perfect fried chicken wings!
Ingredients:
- 12-16 chicken wings (drummettes or flats, or a combination)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (helps make them extra crispy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder (to help with crispiness)
- 1-2 cups buttermilk (enough to soak the wings)
- Vegetable oil for frying (about 4 cups, depending on your pan)
Optional Glaze/Coating:
- 1/4 cup hot sauce (for a spicy glaze)
- 2 tablespoons butter (melted, for a rich finish)
- 1 tablespoon honey (for sweetness, optional)
Instructions:
1. Prep the Chicken Wings:
- Start by patting the chicken wings dry with paper towels to remove excess moisture. Dry wings will help achieve a crispy crust.
- If you like, you can cut the wings into flats and drumettes, or leave them whole.
2. Soak in Buttermilk:
- Place the wings in a large bowl and pour the buttermilk over them. Let them soak for at least 30 minutes (or up to overnight in the fridge for extra tenderness).
3. Prepare the Flour Coating:
- In a shallow bowl or large dish, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, pepper, and baking powder. This mixture will create the crispy coating for the wings.
4. Coat the Wings:
- Once the wings have soaked, remove them from the buttermilk and let any excess liquid drip off.
- Dredge each wing in the flour mixture, making sure it’s fully coated. Press down gently to ensure the coating sticks.
5. Heat the Oil:
- In a large, heavy-bottomed skillet, Dutch oven, or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature. If you don’t have one, test the oil by dropping a small bit of the flour mixture into the oil. If it sizzles and bubbles, the oil is ready.
6. Fry the Wings:
- Carefully add the coated wings to the hot oil, working in batches so as not to overcrowd the pan.
- Fry the wings for 8-10 minutes, or until golden brown and crispy. You may need to flip the wings halfway through to ensure they cook evenly. The internal temperature of the chicken should reach 165°F (74°C).
7. Drain and Rest:
- Once the wings are cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Optional Glaze or Sauce:
- If you like your wings with a sauce or glaze, melt the butter and mix it with hot sauce (and honey, if using). Toss the crispy wings in this sauce for a flavorful finish.
9. Serve:
- Serve your crispy fried chicken wings hot, with your favorite dipping sauces like ranch, blue cheese, or additional hot sauce.
Tips:
- For extra crispy wings, try double-dipping: coat the wings in the flour mixture, then dip them back in the buttermilk and coat them a second time in the flour.
- For an added crunch, let the coated wings sit for 10-15 minutes before frying to let the flour set.
- For a healthier version, you can bake the wings at 400°F (200°C) for 40-45 minutes, flipping halfway through. They won’t be quite as crispy as fried but will still be delicious.
These Fried Chicken Wings will be crispy on the outside and juicy on the inside. Whether you like them spicy, sweet, or classic, they’re perfect for any occasion! Enjoy!