Whether you’re hosting a Super Bowl party or craving wings on a random Tuesday, this Crispy Fried Chicken Wings Recipe delivers golden, juicy wings with an extra-crunchy coating that’s absolutely addictive!
Picture this: It’s Super Bowl Sunday, couches are packed, the room’s buzzing, and you slide out a towering platter of these crispy fried chicken wings, stealing the show! No soggy store-bought takeout here – these bad boys are double-fried to perfection, with that shattering crunch that makes everyone dive in before halftime.
The secret? It’s actually a combination of things: a killer dredge of flour, cornstarch, and baking powder, seasoned with smoked paprika, garlic powder, and onion powder for flavor that goes beyond just crunch. And the game-changer – a double-fry technique to seal in juicy meat under the most delicious crispy shell.
I know double-frying sounds fancy, but it’s easier than it sounds and makes all the difference. These wings come out golden and irresistibly crunchy.
You can serve them plain, toss them in your favorite sauce, or set up a whole wing bar with different flavors – they’re that versatile. So, let’s get into it!
Why You’ll Love This Crispy Fried Chicken Wings Recipe
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Simple ingredients you already have
Only pantry staples like flour, cornstarch, baking powder, smoked paprika, garlic powder, and onion powder. -
Seriously crispy coating
The flour, cornstarch, and baking powder combo creates an ultra-crunchy exterior that doesn’t get soggy and a juicy and flavorful inside. -
Foolproof results every time
The coating and the double-frying technique guarantee perfect wings every time. The first fry cooks them through, the second fry makes them impossibly crispy. -
Perfect for entertaining
These wings feed a crowd, and work just as well for Super Bowl parties as for casual gatherings. They hold up well on a buffet table and pair with literally any dipping sauce or wing flavor you can dream up. I often serve these wings alongside my Healthy Chicken Quesadilla. The wings bring the crunch, the quesadillas bring the gooey, comforting cheese, and together they make a spread that disappears before you can say “touchdown”! -
Great flavor, even plain
The smoked paprika, garlic, and onion powder give these wings serious savory depth, even before adding any other sauce. -
Customizable
You can toss them in buffalo, barbecue, honey garlic, hot honey sauce, or whatever sauce you’re craving. They’re the perfect blank canvas. -
Impressive without being complicated
You don’t need to pay $15 for a dozen wings when you can make your own restaurant-worthy wings at home in one hour, without complicated steps or special equipment.
Ingredients for This Crispy Fried Chicken Wings Recipe
– chicken wings
– all-purpose flour
– corn starch
– baking powder
– garlic powder
– onion powder
– smoked paprika
– cayenne pepper (optional)
– salt
– black pepper
– neutral oil (vegetable, canola, or peanut oil)
Equipment
– large heavy-bottomed pot, Dutch oven, or deep fryer
– deep-fry or candy thermometer
– wire rack/cooling rack or mesh sieve
– sheet pan
– baking paper
– small bowl
– tongs or spider strainer
– paper towels
– plate or shallow dish
– splatter screen (optional)
Crispy Fried Chicken Wings Recipe at a Glance
Step-by-step Guide to This Crispy Fried Chicken Wings Recipe
(To make this recipe as easy as possible, I’ve included step-by-step photos. For the exact measurements, full printable recipe, and details, see the recipe card at the end of this post.)
Step 1 – Prepare the wings
If you have whole chicken wings, the first step is to cut and separate your wings into drumettes, flats, and wing tips. You can also prepare whole wings if you prefer, which is perfectly fine. I personally prefer my wings cut into smaller pieces.
Step 2 – Prepare the dry rub
In a small bowl, mix all of the flour coating ingredients: flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder (cayenne pepper, if using), salt, and pepper.
Step 3 – Coat the wings in the flour mixture
After patting dry with paper towels, toss wings in the flour coating until evenly covered. Shake off any extra flour mixture to avoid a thick coating.
Step 4 – Chill the wings
Arrange the coated wings on a baking sheet lined with baking paper, spacing them out so they don’t touch. If you’re short on time, you can start frying at this point.
Pro Tip: Refrigerate uncovered for 45 minutes. Letting the flour-coated wings chill helps the coating stick and removes moisture, resulting in golden, extra-crispy wings. If you’re preparing the wings in advance, you can stop at this step. However, do not chill for more than 2 hours, as moisture from the chicken can begin to accumulate and make the coating slightly wet. When taking the wings out of the fridge, I like to give them a quick second dusting with the leftover flour mixture right before dropping them into the hot oil.
Step 5 – Fry the wings
To get the crispiest chicken skin possible, we’re going to double-fry the wings, just like Korean fried chicken, which is known for its extra-crispy texture. Add 1-2 inches of oil to a large pot or deep fryer and place it over medium-high heat.
We want to fry the wings at 325°F (162°C) until they’re cooked through. Once you add the cold wings, the oil temperature will drop. For this reason, add the wings when the oil reaches 340°F (170°C) on an instant-read thermometer. Fry for 8–10 minutes, until the wings are golden and cooked through. The internal temperature of the chicken, measured at the thickest part, should reach 175°F (80°C). This ensures the wings are fully cooked and tender, with crisp skin.
Transfer the wings to a wire rack or a strainer set over a bowl to drain any excess oil. If this is your first batch of wings, let them rest while you fry the second batch.
Step 6 – Double-fry the chicken wings
Once you remove your second batch of wings from the hot oil, increase the heat to 375°F (190°C). Once the oil is ready, add the first batch of wings and fry again for 2-3 minutes until perfectly golden brown and crunchy. This is the best way to ensure that crispy wings stay crispy the next day as well. Repeat for the second batch.
Step 7 – Serve with your favorite sauce
Serve the wings with a classic blue cheese dip, drizzle with hot honey sauce, or toss them in hot sauce or buffalo sauce for bold buffalo wings. I also love soy-based sauces sprinkled with toasted sesame seeds. Finish with chopped spring onion and serve alongside French fries for a crowd-pleasing platter. Enjoy!
Tips for the Best Crispy Fried Chicken Wings Recipe
Pat the wings dry before coating
Removing excess moisture helps the flour adhere better and creates the best results when frying.
Use cornstarch for extra crispness
Adding cornstarch to the flour mixture helps absorb moisture and creates a lighter, crispier crust. It’s one of the secret ingredients for achieving the best results, especially when frying skin-on chicken.
Use baking powder for crunch
Baking powder raises the pH of the chicken skin, helping it brown more efficiently and develop a bubbly, crackly texture, which enhances the chicken’s crispness.
Chill before frying
Giving the wings time to chill allows the chicken coating to set, helping it stay crisp during frying.
Make sure the oil is hot enough
Properly heated oil is key to crispy wings. Fry at 325°F (162°C) for the first fry, then increase to 375°F (190°C) for the second fry. If you don’t have a thermometer, drop a small pinch of flour into the oil — it should sizzle immediately and float.
Double-fry for maximum crunch
Frying the chicken twice is key to getting an ultra-crispy exterior. The first fry cooks the chicken through, while the second fry removes excess moisture and locks in that extra-crunchy texture.
Fry in batches
Overcrowding lowers the oil temperature and prevents each piece of chicken from frying evenly.
Drain on a wire rack, not paper towels
This prevents steam from softening the crust and helps maintain crunch.
Storage Instructions
Store – Let the chicken wings cool completely, uncovered, on a wire rack, then store them in an airtight container in the refrigerator for up to 3-4 days.
Freeze – Place the cooled wings in a freezer-safe container or ziplock bag and freeze for up to 4 months.
Reheat – For the best results, reheat wings in a 390°F (200°C) oven on a wire rack until heated through and crispy, about 7-8 minutes. Avoid the microwave, as it softens the crust. Thaw overnight in the refrigerator before reheating.
You can also use an air fryer for reheating, by placing the chicken wings in a single layer, on the crisper plate, at 350-400°F (175-200°C) for 5-10 minutes. Flip the wings halfway through to ensure crispy wings. A light spray of oil can also enhance crispiness.
Frequently Asked Questions
What is the secret to crispy wings?
There’s no single secret ingredient. Using corn starch and baking powder in the flour mixture, chilling the flour-coated wings, frying at the correct oil temperature, using a double-fry method, as well as draining on a wire rack instead of paper towels, are all steps that help create truly crispy wings.
How do you keep chicken wings crispy for a party?
To keep chicken wings crispy, place them in a 170-200°F (75-95°C) oven on a wire rack set over a baking sheet. Do not stack them as they will lose crispiness quickly. Also, avoid covering them because this will trap the steam and make the wings soggy. Double-frying helps the wings stay crisp longer, even when serving a crowd. If you want to toss them in the sauce, do it right before serving.
How to fry chicken wings with flour?
To fry chicken wings with flour, coat the wings evenly in a seasoned flour mixture, then let them rest for 45 minutes before frying. Fry in hot oil until cooked through, then finish with a second fry for extra crispiness.
Why are my fried chicken wings not crispy?
Fried chicken wings may turn out soggy if the oil temperature is too low, the pot is overcrowded, the wings are not dried properly with paper towels before frying, skipping the resting time after coating, and draining wings on paper towels instead of a wire rack. All of these can trap steam and soften the crust.
What temperature should I fry chicken wings at?
For the first fry, aim for an oil temperature of about 325°F (162°C) to cook the wings through. For the second fry, increase the temperature to 375°F (190°C) to achieve a golden, crispy exterior.
How long to fry chicken wings for crispy skin?
Fry the wings for 8–10 minutes during the first fry until cooked through and juicy. Then fry again for 2–3 minutes at a higher temperature to create that delicious crispy skin on the outside.
These crispy fried chicken wings come out golden, crackling, and juicy every single time, and they’re guaranteed to disappear faster than you can fry up the next batch. Perfect for parties, game day, or just a weekend snack, these double-fried wings deliver that ‘can’t-stop-eating’ crunch and are sure to land like a championship touchdown!
If you give this Crispy Fried Chicken Wings Recipe a try, let me know how it turned out in the comments below. I’d love to hear if they made an appearance at your Super Bowl party or just a casual weekend gathering — and what sauces you tossed them in! Did you go classic buffalo, or get creative with your flavors? Share your wing wins with me!
Recipes to Try with This Crispy Fried Chicken Wings Recipe
- Steakhouse Blue Cheese Dressing Recipe
- Simple Hot Honey Sauce Recipe (5-Minute)
- Golden Roast Potatoes with Rosemary and Garlic
- Roasted Asparagus with Lemon (Ridiculously Easy)
- Grilled Mediterranean Vegetable Skewers Recipe
- Creamy Cucumber and Tomato Salad Recipe
- BBQ Pork Sandwich Recipe: Juicy, Tender, and Delicious
Takeout Style Crispy Fried Chicken Wings Recipe
Ingredients
- 3 pounds (1.4 kg) chicken wings (precut, drumettes and flats only; around 30 pieces)
- ½ cup all-purpose flour
- ½ cup corn starch
- 2 tsp baking powder (not baking soda!!!)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2-1 tsp cayenne pepper (for heat; optional)
- 2 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare the wings - Cut whole chicken wings, separating them into drumettes, flats, and tips. You can also prepare whole wings, depending on your preference.
- Prepare the dry rub - In a small bowl, mix all of the flour coating ingredients: flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder (cayenne pepper, if using), salt, and pepper.
- Coat the wings - Pat the wings dry with paper towels, then toss them in the flour mixture until evenly covered. Shake off any extra flour to avoid a thick coating.
- Chill the wings - Arrange the coated wings on a baking sheet lined with baking paper, spacing them out so they don’t touch (if you’re short on time, you can start frying at this point). Refrigerate uncovered for 45 minutes. When taking the wings out of the fridge, give them a quick second dusting in the leftover flour mixture right before dropping them into the hot oil.Note: If you’re preparing the wings in advance, you can stop at this step. Chill for no more than 2 hours, or the coating will become slightly wet.
- Fry the wings - To get the crispiest chicken skin possible, double-fry the wings. Add 1–2 inches of oil to a large pot or deep fryer and place it over medium-high heat.Fry the wings at 325°F (162°C) until they’re cooked through. Since the oil temperature will drop due to the cold wings, add them when the oil reaches 340°F (170°C) on an instant-read thermometer. Fry for 10-12 minutes, until the wings are golden and cooked through. The internal temperature of the chicken, measured at the thickest part, should reach 175°F (80°C).Transfer the wings to a wire rack or a strainer set over a bowl to drain any excess oil. If this is your first batch of wings, let them rest while you fry the second batch.
- Double-fry the wings - Once you remove your second batch of wings from the hot oil, increase the heat to 375°F (190°C). Add your first batch of wings and fry for another 2-3 minutes until perfectly golden brown and crunchy. Repeat for the second batch.
- Serve - Serve the wings plain or with your favorite sauce and dips, such as blue cheese dip, hot honey sauce, hot sauce, buffalo sauce, or soy-based sauces with a sprinkle of toasted sesame seeds. Finish with chopped spring onion and serve with French fries for a crowd-pleasing platter.
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