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Ultimate Crispy Deep Fried Chicken Wings

A close-up of a pile of golden brown, crispy fried chicken wings served on a white plate.
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A recipe for making deeply crispy, juicy fried chicken wings using a double-fry method for restaurant-style texture.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/2 cup milk
  • Vegetable oil, for deep frying

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  2. In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, paprika, and cayenne pepper. This is your dry dredge.
  3. In a separate bowl, whisk the eggs and milk together. This is your wet mixture.
  4. Dredge each wing first in the dry mixture, shaking off excess. Then dip it into the wet mixture, allowing excess to drip off. Finally, return the wing to the dry mixture, pressing firmly to coat thoroughly. Set aside on a wire rack.
  5. Fill a large, heavy-bottomed pot or deep fryer with enough vegetable oil to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
  6. Carefully place a few wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 5 to 6 minutes until lightly golden brown. This is the first fry.
  7. Remove the wings from the oil and place them back on the wire rack. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Once the oil reaches 375 degrees Fahrenheit, return the wings to the hot oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and very crispy.
  9. Remove the wings and place them on a clean wire rack set over a baking sheet to drain excess oil. Serve immediately.

Notes

  • For extra flavor, you can toss the hot, drained wings in your favorite sauce (like Buffalo or a sweet soy glaze) immediately after the second fry.
  • If you do not have a thermometer, the oil is ready for the first fry when a small pinch of flour dropped in sizzles immediately but does not brown quickly.
  • For a juicier inside, let the wings rest for 10 minutes between the first and second fry.

Nutrition

Find it online: https://whiskdaily.com/ultimate-crispy-fried-chicken-wings/