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Ultimate Crispy Deep Fried Chicken Wings

Close-up of a perfectly cooked fried chicken wing, split open to show juicy white meat inside the crispy coating.
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Make restaurant-style fried chicken wings at home that stay crispy outside and juicy inside. This recipe uses a simple dredge and double-fry method for the best texture.

Ingredients

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  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 cups buttermilk
  • Vegetable oil, for deep frying

Instructions

  1. In a medium bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and cayenne pepper if using. Add the chicken wings, toss to coat completely, and let them marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. In a shallow dish, whisk together the flour and cornstarch. This mixture is your coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry. Dredge each wing thoroughly in the flour mixture, pressing gently to make sure the coating adheres well.
  4. Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2 to 3 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius).
  5. Carefully place a few wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the coating is lightly golden and cooked through. This is the first fry.
  6. Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain for 5 minutes. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  7. Return the wings to the hot oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and extremely crispy. This second fry ensures maximum crunch.
  8. Remove the wings and place them back on the wire rack. Season immediately with a little extra salt if desired. Serve hot as a game day snack or appetizer.

Notes

  • For extra crispy skin, you can add 1 teaspoon of baking powder to your flour and cornstarch mixture.
  • If you plan to toss these wings in sauce (like Buffalo or BBQ), do so immediately after the second fry while they are still hot.
  • Maintain your oil temperature carefully; too low results in greasy wings, too high burns the coating before the inside cooks.

Nutrition

Find it online: https://delishcraze.com/crispy-fried-chicken-wings-recipe/