I finally perfected the Best Way To Fry Chicken Wings and in this post I walk through the key timing and techniques I rely on to get consistent results.
I’m obsessed with wings that crackle so loud people look up from their phones. I get my chicken wings, drumettes and flats, and cornstarch somehow always shows up in my pantry when I’m chasing that insane crunch.
I’ve binged everything from late night forum threads to How To Bake Crispy Chicken Wings videos, even rewatched a viral Deep Fried Chicken Wings Recipe like it was a thriller, and still I kept tweaking till it felt right. Honestly its the kind of snack that makes you talk louder, laugh louder, and want to make another batch right away.
Ingredients
- Chicken wings: high protein and fat, little fiber, super savory.
- Flour: mostly carbs, makes crust, refined not very nutritious.
- Cornstarch: pure starch for crispness, no fiber or protein.
- Baking powder: lifts the coating, lightens texture, has sodium.
- Eggs: bind and add protein and color, low carbs.
- Milk: adds moisture and fat, small calcium boost.
- Vegetable oil: needed for frying, very calorie dense, choose high smoke point.
- Hot sauce: low cal, adds heat and tang, optional.
- Butter: adds richness and sheen, raises saturated fat and calories.
- Salt and sugar (brine): salt seasons and tenderizes, sugar balances and browns.
Ingredient Quantities
- 3 pounds chicken wings, drumettes and flats
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder (aluminum free)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/4 cup milk
- about 6 cups vegetable oil (canola or peanut) for frying
- 1/2 cup hot sauce (Frank’s or similar) (optional, for tossing)
- 1/4 cup unsalted butter (optional, for tossing)
- 4 cups water (for brine, optional)
- 1/4 cup kosher salt (for brine, optional)
- 2 tablespoons granulated sugar (for brine, optional)
How to Make this
1. If you want juicier wings, brine them: dissolve 1/4 cup kosher salt and 2 tablespoons granulated sugar in 4 cups cold water, add 3 pounds wings, refrigerate 1 to 4 hours (overnight is fine). Rinse wings and pat very dry if you brined.
2. Prep the wings: trim tips if liked and separate drumettes from flats. Pat completely dry with paper towels and let sit on a rack for 15 to 30 minutes so the skin dries out a bit.
3. Make the dry mix: in a bowl combine 1 cup all purpose flour, 1/2 cup cornstarch, 2 teaspoons aluminum free baking powder, 2 teaspoons kosher salt (use 1 teaspoon instead if you brined), 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper if you want heat.
4. Make the wet mix: beat 2 large eggs with 1/4 cup milk in a shallow bowl.
5. Dredge for a crispy double coat: toss wings in a little of the dry mix to dust, dip into the egg and milk, then dredge again in the dry mix pressing so the coating sticks. Place on a wire rack and rest 10 minutes so the crust firms up.
6. Heat the oil: pour about 6 cups vegetable oil (canola or peanut) into a deep heavy pot or Dutch oven and heat to 325 degrees F using a candy or frying thermometer. Work in small batches so you don’t overcrowd.
7. First fry: fry wings in batches at 325 degrees F for about 8 to 10 minutes until cooked through and slightly pale. Move wings to a wire rack to drain and rest 5 to 10 minutes. This step cooks the meat without overbrowning.
8. Crisp them up: raise oil temp to 375 degrees F. Fry the rested wings 2 to 3 minutes more in batches until deep golden brown and ultra crispy. Let drain on a wire rack again so they stay crisp.
9. Optional sauce: melt 1/4 cup unsalted butter and whisk with 1/2 cup hot sauce (Frank’s or similar). Toss the hot wings briefly in the sauce to coat, or serve the sauce on the side. Don’t over-toss or the crust will get soggy.
10. Serve right away: season lightly if needed, keep wings on a rack not paper towels so they stay crisp, and enjoy while hot. Tip: always use a thermometer, don’t crowd the pot, and let oil come back up to temp between batches for even crisping.
Equipment Needed
Quick gear list you’ll need:
1. Large heavy pot or Dutch oven, big enough for about 6 cups oil and safe frying
2. Candy or frying thermometer to hold steady at 325 F then 375 F
3. Wire racks plus a rimmed baking sheet for drying, draining and resting wings
4. Long tongs and a slotted spoon or spider skimmer to move wings in and out of oil
5. Two mixing bowls, one shallow for the egg wash and one for the dry mix
6. Measuring cups and spoons for flour, cornstarch, spices and brine amounts
7. Whisk or fork for beating eggs and mixing batter, plus a mixing spoon
8. Paper towels and a tray or plate for patting and staging the wings
9. Instant read meat thermometer to double check doneness, optional but highly recommended
You’re set, get frying and enjoy.
FAQ
Deep Fried Chicken Wings Recipe Substitutions and Variations
- All purpose flour: swap for a 1:1 gluten free flour blend (use same amount, add 1/4 tsp xanthan gum per cup if your blend lacks it); or rice flour for a lighter, extra crisp crust; or chickpea (garbanzo) flour for a nuttier flavor and sturdier coating.
- Cornstarch: replace with potato starch (equal amount, very crisp); or tapioca starch (use same or slightly less); or arrowroot powder (good for frying but can brown faster, use a bit less).
- Eggs (for the wet wash): use 3/4 cup buttermilk or plain yogurt thinned with a little water for 2 eggs; or aquafaba (3 tbsp per egg) for a vegan option; or a mixture of milk and 1 tbsp cornstarch/flour to help batter stick.
- Vegetable oil for frying: peanut oil is great for high heat and flavor (watch allergies); or sunflower/safflower oil for a neutral high smoke point; or rendered lard or beef tallow if you want old school flavor and extra crisp.
Pro Tips
1. Brine is great but dont overdo the salt later, if you brined cut back on the salt in your coating or youll end up too salty. Brining 1 to 4 hours is plenty for wings.
2. Dry is everything, pat and let the skin sit on a wire rack until it gets tacky, that helps the batter cling and makes the crust way crispier, trust me.
3. Press the second coat into the wing and then give the coated pieces a short rest so the crust firms up, it stops the breading from falling off when they hit the oil.
4. Work in small batches, use a thermometer and let the oil recover temp between batches, and when done drain on a wire rack not paper towels so they stay crispy. If you sauce them, toss very briefly or serve sauce on the side so the crust doesnt go soggy.
Deep Fried Chicken Wings Recipe
I finally perfected the Best Way To Fry Chicken Wings and in this post I walk through the key timing and techniques I rely on to get consistent results.
6
servings
960
kcal
Equipment: Quick gear list you’ll need:
1. Large heavy pot or Dutch oven, big enough for about 6 cups oil and safe frying
2. Candy or frying thermometer to hold steady at 325 F then 375 F
3. Wire racks plus a rimmed baking sheet for drying, draining and resting wings
4. Long tongs and a slotted spoon or spider skimmer to move wings in and out of oil
5. Two mixing bowls, one shallow for the egg wash and one for the dry mix
6. Measuring cups and spoons for flour, cornstarch, spices and brine amounts
7. Whisk or fork for beating eggs and mixing batter, plus a mixing spoon
8. Paper towels and a tray or plate for patting and staging the wings
9. Instant read meat thermometer to double check doneness, optional but highly recommended
You’re set, get frying and enjoy.
Ingredients
3 pounds chicken wings, drumettes and flats
1 cup all purpose flour
1/2 cup cornstarch
2 teaspoons baking powder (aluminum free)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
2 large eggs
1/4 cup milk
about 6 cups vegetable oil (canola or peanut) for frying
1/2 cup hot sauce (Frank's or similar) (optional, for tossing)
1/4 cup unsalted butter (optional, for tossing)
4 cups water (for brine, optional)
1/4 cup kosher salt (for brine, optional)
2 tablespoons granulated sugar (for brine, optional)
Directions
- If you want juicier wings, brine them: dissolve 1/4 cup kosher salt and 2 tablespoons granulated sugar in 4 cups cold water, add 3 pounds wings, refrigerate 1 to 4 hours (overnight is fine). Rinse wings and pat very dry if you brined.
- Prep the wings: trim tips if liked and separate drumettes from flats. Pat completely dry with paper towels and let sit on a rack for 15 to 30 minutes so the skin dries out a bit.
- Make the dry mix: in a bowl combine 1 cup all purpose flour, 1/2 cup cornstarch, 2 teaspoons aluminum free baking powder, 2 teaspoons kosher salt (use 1 teaspoon instead if you brined), 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper if you want heat.
- Make the wet mix: beat 2 large eggs with 1/4 cup milk in a shallow bowl.
- Dredge for a crispy double coat: toss wings in a little of the dry mix to dust, dip into the egg and milk, then dredge again in the dry mix pressing so the coating sticks. Place on a wire rack and rest 10 minutes so the crust firms up.
- Heat the oil: pour about 6 cups vegetable oil (canola or peanut) into a deep heavy pot or Dutch oven and heat to 325 degrees F using a candy or frying thermometer. Work in small batches so you don't overcrowd.
- First fry: fry wings in batches at 325 degrees F for about 8 to 10 minutes until cooked through and slightly pale. Move wings to a wire rack to drain and rest 5 to 10 minutes. This step cooks the meat without overbrowning.
- Crisp them up: raise oil temp to 375 degrees F. Fry the rested wings 2 to 3 minutes more in batches until deep golden brown and ultra crispy. Let drain on a wire rack again so they stay crisp.
- Optional sauce: melt 1/4 cup unsalted butter and whisk with 1/2 cup hot sauce (Frank's or similar). Toss the hot wings briefly in the sauce to coat, or serve the sauce on the side. Don't over-toss or the crust will get soggy.
- Serve right away: season lightly if needed, keep wings on a rack not paper towels so they stay crisp, and enjoy while hot. Tip: always use a thermometer, don't crowd the pot, and let oil come back up to temp between batches for even crisping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 6
- Calories: 960kcal
- Fat: 62g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Polyunsaturated: 10g
- Monounsaturated: 25g
- Cholesterol: 267mg
- Sodium: 1000mg
- Potassium: 580mg
- Carbohydrates: 25g
- Fiber: 1.5g
- Sugar: 2g
- Protein: 56g
- Vitamin A: 300IU
- Vitamin C: 1mg
- Calcium: 80mg
- Iron: 3mg
