Drenched in sizzling oil until golden brown, these crispy fried chicken wings are the definition of flavor turned all the way up. Each bite is a thunderclap of crunch, juicy meat, and bold seasoning that clings to your fingers and won’t let go. Whether you’re prepping for game day or just want to indulge in unapologetically craveable food, these wings deliver the kind of sensory explosion you’ll talk about long after the plate is clean.
Why This Recipe Works
- High-Heat Frying Creates Ultimate Crunch: By double-frying the wings at the right temperature, you create a shatteringly crisp shell that locks in all the juices inside. It’s that audible crunch you dream of.
- Bold Seasoning Layered in Every Step: From the buttermilk marinade to the seasoned flour dredge, every layer adds heat, savoriness, and complexity for wings that taste like they’ve been perfected in a Southern kitchen.
- Juicy Interior with No Dryness: A brief marinade tenderizes the chicken without making it soggy, and the quick fry seals in moisture, resulting in wings that are juicy and tender beneath their crispy crust.
- Fried to Order, Never Greasy: When you follow this method, the wings come out sizzling, not soggy. Oil temperature control and a final rest on a wire rack keep them crisp without dripping in grease.
- Flavor You Can Feel: This isn’t subtle food. It’s loud, intense, and engineered for maximum impact—from the heat of cayenne to the tang of garlic and the earthy bite of paprika.
Ingredients
- 2 lbs chicken wings, split at the joint, tips removed
- 1 cup buttermilk
- 1 tbsp hot sauce (like Frank’s RedHot)
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp kosher salt
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp black pepper
- Peanut or vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Tongs
- Heavy-bottomed Dutch oven or deep fryer
- Deep-fry thermometer
- Wire rack
- Baking sheet
- Paper towels
- Large slotted spoon or spider strainer
Instructions
Step 1: Marinate the Wings in Buttermilk
Place the chicken wings in a large mixing bowl and pour over the buttermilk and hot sauce. Stir to ensure every piece is fully coated. Cover the bowl and let it sit in the fridge for at least 1 hour, or up to overnight for deeper flavor. The acid in the buttermilk starts breaking down the muscle fibers, helping the wings retain juiciness while adding a subtle tang that cuts through the richness of frying. Tip: If you’re short on time, even 30 minutes will help the marinade do its magic.
Step 2: Make the Bold Dredge
In a separate bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, paprika, cayenne, and black pepper. This isn’t just any coating—this is your flavor armor. The cornstarch lightens the dredge for extra crispness, while the spices infuse the crust with heat and depth. Tip: Want an extra burst of flavor? Add a tablespoon of your favorite BBQ seasoning blend to the flour mixture for a smoky punch.
Step 3: Heat the Oil to Precision
Pour about 2½ to 3 inches of oil into a Dutch oven or heavy pot. Use a thermometer to heat it to 350°F—don’t guess here. Too hot and the outside will burn before the inside cooks. Too cool and you’ll end up with greasy wings. Once the oil is at temperature, reduce the heat slightly to maintain stability as you fry. Keep your thermometer in during cooking to monitor any dips or spikes.
Step 4: Dredge and Let Them Sit
Remove the wings from the marinade and let the excess drip off. Coat each wing generously in the seasoned flour mix, pressing the coating into the meat. Place the dredged wings on a wire rack and let them sit for 10–15 minutes before frying. This short rest allows the flour to hydrate slightly and form a sturdier crust, ensuring it clings beautifully in the oil. Tip: This resting time is the secret to preventing the coating from slipping off when frying.
Step 5: Fry in Batches for Perfect Texture
Carefully lower 4–5 wings at a time into the hot oil using tongs. Don’t overcrowd—the temperature will drop, and the wings will steam instead of fry. Fry each batch for 8–10 minutes, turning halfway, until the coating is deep golden brown and crisp. Use a slotted spoon to remove the wings and place them on a wire rack over a baking sheet. Let them rest while you fry the remaining wings. The rest allows steam to escape, preserving that hard-earned crispiness.
Step 6: Crank the Flavor Up One More Notch (Optional)
If you’re after that next-level, almost snack-food-level intensity, dust the freshly fried wings with a blend of smoked paprika and a pinch of salt while they’re still hot. It sticks to the crust and adds a whisper of heat and smoke with every bite.
Step 7: Serve While Sizzling
Serve the wings hot, while they’re still audibly crackling. Pair with ranch or blue cheese dressing, celery sticks, or nothing at all—they’re the star of the show. That first bite will deliver a crackle, then a rush of juicy chicken, followed by waves of heat and seasoning that linger like the best kind of burn.
Tips and Tricks
Choose the Right Oil
Use a neutral oil with a high smoke point, like peanut or vegetable oil. Olive oil won’t cut it here. Make sure your oil is fresh—old oil makes food taste stale and greasy.
Control the Temperature
Keep your oil between 350°F and 375°F throughout the frying process. Fluctuations are normal, but frequent checking ensures that your wings crisp properly without absorbing excess oil.
Cornstarch = Crispy Upgrade
Cornstarch in the dredge lightens the flour, making the crust airier and more brittle—in a good way. It’s that extra step that transforms basic breading into true fried gold.
Resting is Key
Letting your dredged wings sit before frying gives the coating a chance to cling. Skipping this step can lead to flaking or bare patches once they hit the oil.
Double Fry for Even More Crunch
If you want to go all in, do a quick double fry: first at 325°F for 6–7 minutes, let them rest, then a second fry at 375°F for 2–3 minutes until dark golden and ultra crispy.
Recipe Variations
- Korean-Inspired Gochujang Wings: After frying, toss your wings in a glaze of gochujang, honey, soy sauce, and garlic. Bold, sticky, and spicy, these are unforgettable.
- Lemon Pepper Wings: Dust freshly fried wings with a blend of lemon zest, black pepper, garlic powder, and a touch of melted butter. Tangy and bright with a punch of heat.
- Garlic Parmesan Wings: Toss the wings in a mix of grated Parmesan, minced garlic, and melted butter for a rich, umami-packed finish.
- Buffalo Wings: The classic—toss fried wings in equal parts melted butter and hot sauce for that vinegar-forward tang and signature fire.
- Jamaican Jerk Style: Add allspice, thyme, nutmeg, and a little brown sugar to your dredge. Serve with a mango chutney or spicy aioli for a Caribbean twist.
Frequently Asked Questions
Can I fry the wings ahead of time?
Yes, but for best crispiness, do the initial fry ahead of time, then store the wings in the fridge. When ready to serve, fry them a second time at 375°F for 2–3 minutes to re-crisp and bring them back to life.
What’s the best way to reheat fried chicken wings?
The oven is your best bet—preheat to 375°F and bake the wings on a wire rack for 10–12 minutes. Avoid the microwave, which makes them rubbery and kills the crunch. An air fryer also works well at 375°F for 5–6 minutes.
Can I use frozen wings?
Yes, but you’ll need to thaw them completely before marinating or frying. Frying frozen wings is dangerous—it can cause violent oil splatter. Always pat them dry before cooking to prevent excess moisture.
Is there a gluten-free option?
Substitute the all-purpose flour with a gluten-free blend and replace cornstarch with rice flour or potato starch for excellent crunch. Just make sure your seasoning mix is gluten-free too.
What dip goes best with these wings?
Classic ranch or blue cheese dressing is always a win, but bold eaters might love a side of chipotle mayo, garlic aioli, or even a drizzle of honey for a hot-sweet contrast.
Summary
These crispy fried chicken wings are not for the faint of flavor. With their explosive crunch, juicy interior, and bold spice blend, they’re the kind of dish that grabs your attention from the first bite. Whether you serve them as a party appetizer or a main dish, be ready for requests for seconds—and the recipe.
Crispy Fried Chicken Wings That Explode with Flavor
Course: Cooking4
servings20
minutes20
minutes300
kcalIngredients
2 lbs chicken wings, split at the joint, tips removed
1 cup buttermilk
1 tbsp hot sauce
1½ cups all-purpose flour
¼ cup cornstarch
2 tsp kosher salt
1½ tsp garlic powder
1½ tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp black pepper
Peanut or vegetable oil, for frying
Directions
- Marinate wings in buttermilk and hot sauce for at least 1 hour.
- In a bowl, mix flour, cornstarch, and seasonings.
- Heat oil in a Dutch oven to 350°F.
- Dredge wings in seasoned flour, pressing to coat.
- Let coated wings rest 10–15 minutes.
- Fry wings in batches for 8–10 minutes until golden and crisp.
- Rest on wire rack and serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
