Fried Chicken Wings (SUPER CRISPY!) (VIDEO)
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These Crispy Fried Chicken Wings are marinated in fresh garlic and ginger, coated in a seasoned frying mix, and double fried for the crunchiest wings you’ll ever make at home! They’re juicy on the inside, shatteringly crispy on the outside, and so good with or without sauce.
Watch the Fried Chicken Wings Recipe Video!
A Note from CJ
These are the Best Fried Chicken Wings!
If you know me, you know I LOVE chicken wings. This is my go-to method for classic fried wings, and the secret is in two steps. First, a seasoned frying mix with baking powder and a splash of water, which forms craggy little bits that fry up extra crunchy. Second, double frying, which gives the wings a deep golden, super crispy crust that stays crispy even after you sauce them.
Don’t want to deep fry? Try my Air Fryer Chicken Wings or Baked Chicken Wings, which use the same baking powder trick! For more wings, try my Buffalo Wings, Lemon Pepper Wings, or Garlic Parmesan Wings, and pair them with my Homemade Ranch, Honey Mustard, or Barbecue Sauce!
How To Buy Chicken Wings
Since we are deep frying these chicken wings, the water content in the wings will affect the end result. I recommend buying air-chilled wings for the crispiest skin!
- Air-chilled vs. water-chilled: Water-chilled wings absorb extra water during processing. That water can keep the skin from getting as crispy as possible, and it makes the oil spatter more when the wings hit the pot. Look for “air chilled” on the packaging label if they are available.
- Whole wings vs. party wings: Whole wings are often cheaper than the pre-cut party wings. I recommend only frying the individual wing flats and drumettes. See below on how to cut whole wings to save money!
- Wing size: Try to buy wings that are similar in size so they all finish frying at the same time.
How To Cut Chicken Wings Into Flats and Drumettes
Whole chicken wings have three parts: the wing tip, the flat, and the drumette. We are only frying the wing flats and drumettes for this recipe. To cut the whole wings properly, follow these easy steps:
- Find the two joints that connect the three parts (refer to the dotted lines below).
- Use a sharp knife to find where the joints naturally separate and cut through them, doing your best to avoid cutting through bone.
- Remove the chicken wing tips and save them for homemade chicken stock!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken wings – Try to use wings of similar sizes so they fry evenly. Cut into flats and drumettes, and use air-chilled wings if you can find them.
- flour and cornstarch – This combination of flour and cornstarch makes for the crispiest coating. The flour gives it structure and the cornstarch keeps it light and crunchy.
- baking powder – My secret ingredient for the crispiest wings, the same one I use in my Air Fryer Wings and Baked Chicken Wings! In the frying mix, it creates tiny air bubbles as the wings fry, which makes the coating lighter and crispier. Use aluminum-free baking powder, and do NOT use baking soda!
- neutral oil – For frying, use a neutral oil with a high smoke point. My go-to neutral oil is avocado oil, but canola or vegetable oil also work great.
How to Make Crispy Fried Chicken Wings
Marinate the Chicken Wings – Pat the chicken wings dry with paper towels. [CJ: confirm you pat dry before marinating.] In a large bowl, combine the neutral oil, egg, grated ginger, grated garlic, kosher salt, white pepper, onion powder, smoked hot paprika, and MSG if using. Add the wings and mix until evenly coated. Cover and marinate in the fridge for at least 1 hour or up to overnight.
Make the Frying Mix – In a large bowl, whisk together the flour, cornstarch, white pepper, garlic powder, onion powder, smoked hot paprika, kosher salt, baking powder, and MSG if using. Add 1 tablespoon of water and rub it into the frying mix with your fingers to create small flakes of batter. These craggy bits are what give the wings extra crunch!
Dredge the Wings – Coat the marinated wings one at a time in the frying mix, pressing the mix into each wing so there are no bare spots. Place the coated wings on a baking sheet and let them rest while the oil heats so the coating sets. Coating the wings in flour before frying is what gives them that thick, extra-crunchy crust!
Fry the Wings (Twice!) – Heat 3 quarts of neutral oil in a large Dutch oven or cast iron pot over medium-high heat to 350°F. Fry half of the wings for 5 to 6 minutes until golden brown, stirring occasionally so they don’t stick to the bottom of the pot. Use a spider strainer to move them to a wire rack (not paper towels, which can make the bottoms soggy). Frying in two batches keeps the oil from dropping too low, so the wings don’t turn greasy. Return the oil to 350°F and fry the remaining wings. Then heat the oil to 375°F, add all of the wings back in, and fry for 2 to 3 minutes until deep golden brown and crispy. Eat them dry or toss in your favorite sauce, like my homemade buffalo sauce, and enjoy!
Saucing Tip – If you’re saucing your wings, brush the sauce on instead of tossing them in it. They’ll stay crispy for longer!
How Long to Fry Chicken Wings
I’ve tested this recipe with different sized wings. Depending on how large your wings are, adjust the time of the first fry for the best result.
- Small wings (12+ wings per pound): [first fry 4 minutes]
- Medium wings (10 wings per pound): [first fry 6 minutes]
- Large wings (8 wings per pound): [first fry 8 minutes]
The wings are done when the coating is deep golden brown and a thermometer reads at least 165°F in the thickest part of the wing.
PRO TIPS
CJ’s Recipe & Storage Tips
Pat the Chicken Wings Dry– Drying chicken wings of excess moisture is a key tip for the crispiest Fried Chicken Wings. Buy air-chilled chicken wings if available, and pat the wings completely dry with a paper towel. The marinade and coating will stick better, the skin will crisp up more, and the oil will spatter less.
Using Frozen Wings – If you are using frozen wings, defrost them completely first, then pat them dry. Never fry wings straight from the freezer. Ice hitting hot oil can cause dangerous spattering, and the wings won’t cook evenly.
Storage and Reheating – Store any leftover chicken wings in an airtight container in the refrigerator for up to 3-4 days. They will soften as they sit in the refrigerator. Reheat them in a 375°F oven for 7-8 minutes, or air fry at 350°F for 6-8 minutes until crispy.
If you tried this Fried Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Fried Chicken Wings (VIDEO)
Video
Ingredients
FOR MARINATING THE WINGS
- 1/2 tablespoon neutral-flavored oil
- 1 large egg, lightly beaten
- 2 inch piece fresh ginger, peeled and grated
- 6 garlic cloves, grated
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper, or sub with black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon smoked hot paprika
- 1/2 teaspoon MSG, optional
- 2 pounds chicken wings, cut into drumettes and flats, wing tips removed; air chilled preferred
FOR THE FRYING MIX
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon ground white pepper, or sub with black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked hot paprika
- 11/2 teaspoons kosher salt
- 11/2 teaspoons baking powder, do NOT use baking soda!
- 1 teaspoon MSG, optional
FOR FRYING
- 3 quarts neutral-flavored oil
Instructions
- In a large bowl, combine the oil, egg, ginger, garlic, salt, pepper, onion powder, paprika, and msg if using. Add the chicken wings and mix them with the seasonings until combined. Cover and place in the fridge to marinate for at least 1 hour or up to overnight.
- To make the frying mix, take a large mixing bowl and whisk together the flour, cornstarch, white pepper, garlic powder, onion powder, paprika, salt, baking powder, and msg if using. Add 1 tablespoon of water into the bowl and rub it into the frying mix to create small flakes of batter for extra texture.
- Place a large baking sheet next to the bowl of frying mix. Remove the wings from the fridge and uncover them next to the bowl of frying mix. Individually coat the marinated wings in the frying mix, pressing the mix into each wing, ensuring there are no bare spots and place the battered wings on the baking sheet.
- Add the oil to a large dutch oven or cast iron pot. Heat the oil over medium high heat until the oil reaches 350°F. Place a clean wire rack on top of a baking sheet next to the pot of oil.
- Fry half of the wings in the oil for 4 to 8 minutes, until golden brown, stirring occassionally so they don't stick to the bottom of the pot (refer to the wing frying guide below). Use a spider strainer to remove the wings from the oil and place them on the wire rack to drain any excess oil. Return the oil to 350°F, then fry the remaining half of the wings the same way and add them to the baking sheet.
- Increase the oil to 375°F. Add back all of the wings and fry for 2-3 minutes until deep golden brown. Remove them to the baking sheet to cool. Serve with your favorite wing sauce, ranch dressing, and enjoy!
Notes
- Small wings (12+ wings per pound): [first fry 4 minutes]
- Medium wings (10 wings per pound): [first fry 6 minutes]
- Large wings (8 wings per pound): [first fry 8 minutes]
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
