This is a simple, reliable recipe for crispy deep fried chicken wings with a crunchy outside and juicy inside. Great for parties, game night, or a quick dinner.
Crispy Deep Fried Chicken Wings
Time + Servings
- Prep Time: 15 minutes
- Marinate (optional): 30 minutes
- Cook Time: 12–15 minutes
- Serves: 4
Ingredients
For the Wings
- 2 lbs (900g) chicken wings (split into drumettes + flats)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder (optional)
- 1 tbsp hot sauce (optional, for flavor)
- 1 egg (optional, helps coating stick)
Crispy Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch (important for extra crispiness)
- 1 tsp baking powder (optional, helps crisp texture)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For Frying
- Oil for deep frying (canola, vegetable, sunflower, or peanut oil)
Step-by-Step Instructions
Step 1: Prep the wings
Pat the wings very dry with paper towels. This helps them fry crisp instead of steaming.
If whole wings are used, separate them into:
- drumettes
- flats
(you can remove wing tips or save for stock)
Step 2: Season the wings
In a bowl, mix wings with:
- salt
- black pepper
- garlic powder
- paprika
- onion powder (if using)
- hot sauce (optional)
- egg (optional)
Mix well so the wings are evenly coated.
Tip: Let them sit for 20–30 minutes for better flavor (optional).
Step 3: Make the crispy coating
In another bowl, mix:
- flour
- cornstarch
- baking powder
- salt
- pepper
- paprika
Step 4: Coat the wings
Add wings to the dry mixture and coat well.
Press the flour mix onto the wings so it sticks properly.
Extra crispy trick:
After coating once, lightly dip wings in a little water (or buttermilk), then coat again for a rougher crunchy crust.
Step 5: Heat the oil
Heat oil in a deep fryer or deep heavy pot to 350°F (175°C).
Use enough oil so the wings can float freely.
Important: Keep the oil temperature steady. If it drops too low, wings become oily.
Step 6: Fry the wings
Fry in batches (do not overcrowd the pot).
- Fry for 10–12 minutes, turning occasionally
- Cook until golden brown and crispy
Chicken wings are done when internal temp reaches 165°F (74°C).
Remove and place on a wire rack (best) or paper towel-lined plate.
Step 7: Optional double-fry method (best crunch)
For extra crispy wings like restaurant style:
- First fry at 325°F (163°C) for 7–8 minutes
- Remove and rest 5 minutes
- Fry again at 375°F (190°C) for 2–4 minutes until deeply golden and crisp
This method gives amazing crunch.
Serve As-Is or Toss in Sauce
Dry seasoning ideas
- Lemon pepper
- Cajun seasoning
- Garlic parmesan powder
Sauce ideas
- Buffalo sauce
- Honey garlic
- BBQ sauce
- Sweet chili
- Garlic butter
If tossing in sauce, do it right before serving so wings stay crisp.
Tips for the Crispiest Deep Fried Wings
- Dry the wings well
- Use cornstarch + flour (not flour only)
- Fry in small batches
- Maintain oil temp around 350°F
- Use a wire rack instead of stacking on paper towels
- Try double frying for the best crunch
What to Serve With Chicken Wings
- Ranch or blue cheese dip
- Fries or wedges
- Coleslaw
- Celery and carrot sticks
- Garlic bread
Storage & Reheating
- Fridge: 3 days in airtight container
- Reheat (best): Air fryer at 375°F (190°C) for 4–6 minutes
- Oven: 400°F (205°C) for 8–10 minutes
Avoid microwave if you want them crispy.
Quick FAQ
Can I use frozen wings?
Yes, but thaw completely and pat dry before coating.
Why are my wings not crispy?
Usually because:
- oil wasn’t hot enough
- wings were wet
- pan was overcrowded
Can I make them spicy?
Yes, add cayenne to the coating or toss in hot sauce after frying.
