Fried Chicken Wings (VIDEO)

A plate of crispy fried chicken wings next to a baking sheet of freshly fried wings.

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Fried Chicken Wings (VIDEO)

This crispy Fried Chicken Wing recipe will forever change the way you fry chicken wings! The wings come out super crispy and juicy thanks to a flavorful marinade and a double fry technique!

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Main Course, Snack

Servings:

Author: Chris Joe

Equipment

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!

Video

Notes

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.

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.

Nutrition