Crispy Fried Chicken Wings are an absolute YAY — golden, crunchy on the outside, juicy on the inside, and perfect for dipping, snacking, or game day feasts! 🏈🔥
Here’s a simple, fail-proof recipe so you can make the ultimate crispy wings at home 👇
🍗 Crispy Fried Chicken Wings
Ingredients (makes about 2 lbs wings)
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2 lbs chicken wings, split at joints, tips removed
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1 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
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1 ½ cups all-purpose flour
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½ cup cornstarch (for extra crunch!)
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1 ½ tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
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½ tsp cayenne pepper (optional for heat)
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Oil for frying (peanut, vegetable, or canola)
Instructions
1. Marinate
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Pat wings dry, then soak them in buttermilk for at least 1 hour (or overnight for super tender wings).
2. Prepare the coating
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In a shallow bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne.
3. Coat the wings
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Remove wings from buttermilk, letting excess drip off.
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Dredge each wing in the flour mixture, pressing it on so it sticks well.
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Let coated wings rest on a rack for 10–15 minutes — this helps the coating stick during frying.
4. Fry
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Heat oil in a deep pot to 350°F (175°C).
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Fry wings in batches for 8–10 minutes, turning halfway, until golden brown and crispy.
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Drain on paper towels or a wire rack.
5. Serve
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Sprinkle with a pinch of salt right after frying.
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Serve with ranch, blue cheese, or honey hot sauce.
💡 Tips for Extra Crispiness
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Double fry! Fry once at 325°F for 6 minutes, rest, then fry again at 375°F for 2–3 minutes.
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For oven-baked crispy wings: toss wings in baking powder and bake at 425°F for 40–45 minutes.
🔥 Verdict: BIG YAY!
They’re crispy, juicy, and dangerously good — perfect for parties or late-night cravings.
Would you like me to share a spicy Korean-style version or a garlic parmesan wing recipe next?
