Takeout Style Crispy Fried Chicken Wings Recipe
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!
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.