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Fried Chicken Wings

TahiraJaved
Fried Chicken Wings
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Fried Chicken Wings

Fried Chicken Wings

These Fried Chicken Wings pair a quick buttermilk soak with a seasoned, cornstarch boosted flour coating for a shatteringly crispy exterior and juicy chicken inside. They fry up golden in about 15 minutes, making them faster to make at home than most takeout orders arrive. Perfect for game day, parties, or whenever a genuinely crispy homemade wing is calling your name.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 12 chicken wings split into flats and drumettes
  • 1 cup buttermilk
  • 1/2 teaspoon hot sauce optional
For the Coating
  • 1 1/2 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
For Frying
  • 4 cups vegetable oil for frying

Equipment

  • 1 Deep pot or Dutch oven holds the oil at a steady temperature for even frying
  • 1 Shallow dish for dredging the wings in the seasoned flour mixture
  • 1 Tongs for safely lowering and turning the wings in hot oil
  • Wire rack drains excess oil while keeping the coating crisp
  • 1 Kitchen thermometer confirms the oil and chicken have reached the right temperatures

Method
 

  1. Dip wings in buttermilk mixture.
  2. Dredge in seasoned flour, pressing to coat; double dredge for extra crunch if desired.
  3. Heat oil to 375°F in a deep pot.
  4. Fry wings in batches 8 to 10 minutes until golden and internal temp reaches 165°F.
  5. Drain on a wire rack, not paper towels.
  6. Toss in sauce, if using, and serve immediately.
    7. STORAGE: Refrigerate up to 4 days or freeze up to 3 months; reheat in an air fryer or oven to restore crispness.

Notes

  • Pat the wings completely dry before dredging so the coating adheres properly.
  • Double dredge for an extra thick, crunchy crust.
  • Drain fried wings on a wire rack instead of paper towels to keep the coating crisp.
  • A deep pot or Dutch oven holds heat more evenly than a shallow pan, which helps maintain a steady frying temperature.

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