Crispy Deep Fried Chicken Wings That Pack Bold Flavor

Kicking off your meal with deep fried chicken wings is like hitting the flavor jackpot right out of the gate. There’s something about that crackly golden crust, the juicy meat underneath, and the smoky aroma of perfectly seasoned wings that just demands attention. Whether you’re prepping for game day, a backyard party, or simply craving something sinfully satisfying, these wings are your one-way ticket to crispy, spicy, savory bliss.

Why This Recipe Works

• Perfect Crunch Every Time: The double-dredging method ensures a shatteringly crisp exterior that holds up even after resting. No soggy skins here.
• Flavor-Packed Marinade: A bold mix of garlic, cayenne, smoked paprika, and buttermilk infuses the wings with deep, spicy flavor from the inside out.
• High-Heat Frying Method: Frying at 375°F locks in moisture and gives the wings that golden, restaurant-quality finish.
• Layered Seasoning: We season at every stage—marinade, flour dredge, and post-fry—to create an unforgettable explosion of flavor in every bite.
• Customizable Heat Levels: Whether you want a mild zing or fiery heat, you can easily dial the spice up or down without compromising texture.

Ingredients

• 2 pounds chicken wings, split at joints, wing tips removed
• 2 cups buttermilk
• 1 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• Vegetable oil, for frying

Equipment Needed

• Large mixing bowl
• Tongs
• Deep heavy-bottomed pot or deep fryer
• Instant-read thermometer
• Wire rack and baking sheet
• Paper towels
• Slotted spoon

Instructions

Step 1: Marinate for Maximum Flavor

In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper until well combined. Add the chicken wings and toss to fully coat. Cover and refrigerate for at least 4 hours, ideally overnight. This step is non-negotiable if you want every bite to scream bold flavor. The acids in the buttermilk tenderize the meat while the spices deeply penetrate. Tip: Marinating overnight delivers the most intense flavor payoff.

Step 2: Prepare the Dredge

In another large bowl, whisk together the flour and cornstarch. The cornstarch is the secret weapon here—it lightens the flour mixture and delivers a crispier crust. Add a pinch of salt and paprika if you like your crust seasoned all the way through. This dredge will cling to the buttermilk-coated wings like a dream, creating those iconic craggy edges that fry up insanely crisp.

Step 3: Coat the Wings Generously

Remove the marinated wings from the fridge. Working one at a time, lift each wing from the buttermilk, letting the excess drip off, then toss it into the flour-cornstarch mixture. Press down firmly to ensure every nook and cranny is covered. For an extra-crispy crust, double-dip: dunk the coated wing back into the buttermilk briefly, then re-coat in the flour mixture. Place coated wings on a wire rack and let them sit for 10 minutes. This resting time allows the coating to adhere better during frying.

Step 4: Heat the Oil for Frying

Pour 2 to 3 inches of vegetable oil into a deep pot or fryer. Heat the oil to 375°F, using a thermometer to monitor it precisely. Don’t guess—too cold, and your wings will soak up grease; too hot, and you’ll burn the crust before the inside cooks through. Tip: Let the oil return to temperature between batches to ensure even cooking and consistent crispness.

Step 5: Fry in Batches for Best Texture

Carefully lower 5–6 wings into the hot oil using tongs or a slotted spoon. Do not overcrowd—the oil temperature will drop too quickly, leading to soggy results. Fry each batch for 8–10 minutes, turning occasionally, until the wings are deep golden brown and the internal temperature reaches 165°F. The exterior should be audibly crunchy when tapped with tongs. Transfer fried wings to a wire rack set over a baking sheet and let excess oil drain off. Tip: Skip paper towels directly under the wings—they trap steam and kill crispness.

Step 6: Season While Hot

While the wings are still hot from the fryer, sprinkle them lightly with a pinch of kosher salt or your favorite dry rub blend. This final touch locks in flavor and makes the wings irresistibly craveable. If you’re feeling adventurous, toss them in a quick homemade hot honey or garlic butter right before serving for an extra punch of flavor.

Step 7: Serve Hot and Loud

These wings are best served fresh from the fryer, while they’re still singing with crunch and heat. Pair them with a cooling dip like ranch or blue cheese, and don’t forget the celery and carrot sticks for contrast. A cold beer or icy soda makes the experience complete. Line a platter with parchment and pile ’em high—then watch them disappear.

Tips and Tricks

How to Elevate Your Wing Game Even Further

• Marinate with Purpose: Don’t skip the buttermilk bath. It’s not just for moisture—it’s key to breaking down the proteins in the chicken so the meat stays juicy inside the crispy shell.
• Double-Dredge = Double Crunch: That second dip into the flour after a quick re-dunk in buttermilk creates jagged edges that fry up to restaurant-style texture.
• Oil Matters: Use a high smoke-point neutral oil like peanut or canola for the best flavor and safest frying. Avoid olive oil, which can burn at these temperatures.
• Monitor Temperature: Invest in a quality thermometer. Fluctuating oil temps cause uneven cooking and greasy results. 375°F is your golden number.
• Rest on a Rack: Always cool fried foods on a wire rack—not on a plate or paper towels—to maintain crunch and let excess oil drain off cleanly.
• Make It Spicy or Sweet: Want to crank up the heat? Add extra cayenne to your dredge or toss finished wings in Buffalo or sriracha glaze. Prefer sweet? Drizzle with honey mixed with a dash of hot sauce for a sticky-sweet contrast.
• Reheating Without Ruining: To reheat leftovers, place wings on a wire rack over a baking sheet and warm at 375°F for 10–12 minutes. Avoid the microwave—it kills the crisp.
• Keep it Crispy for a Crowd: Hosting a party? Pre-fry your wings slightly underdone, then finish them in a 400°F oven for 5–7 minutes before serving. This keeps them hot and crunchy without frying in real-time.

Recipe Variations

• Korean-Style Fried Wings: Toss your wings in a sticky, spicy-sweet gochujang sauce after frying. Top with toasted sesame seeds and sliced scallions.
• Garlic Parmesan Wings: Ditch the heat and drizzle your hot wings with melted butter and loads of grated Parmesan and minced garlic for a savory twist.
• Buffalo Hot Wings: Mix melted butter with classic Buffalo sauce and toss wings post-fry. Serve with ranch and cold celery sticks for full-on nostalgia.
• Sweet Heat Wings: Coat wings in a glaze made from honey, sriracha, and lime juice. The sweet-spicy contrast is a guaranteed crowd-pleaser.
• Lemon Pepper Wings: As soon as the wings come out of the fryer, toss them in a mixture of lemon zest, cracked black pepper, and a bit of garlic salt for a bright, citrusy bite.

Frequently Asked Questions

Can I use frozen chicken wings for frying?
Yes, but they must be fully thawed and patted dry before marinating or frying. Moisture is your enemy when deep frying—it causes oil splatter and prevents a crisp crust. Thaw them overnight in the fridge and dry thoroughly with paper towels for the best results.

What’s the best oil for frying chicken wings?
Peanut oil is a favorite among chefs for its high smoke point and neutral flavor. Canola oil and vegetable oil are also solid options. Avoid oils with low smoke points like olive oil, which will burn and make your wings bitter.

How do I know when the wings are done?
Wings are done when the internal temperature reaches 165°F and the exterior is a deep golden brown. Use an instant-read thermometer for accuracy. Visually, they should be crunchy and slightly puffed, and they’ll often float to the top of the oil when finished.

Why does my coating fall off during frying?
This usually happens when the coating hasn’t adhered properly or the oil isn’t hot enough. Make sure to let the wings rest after dredging and don’t overcrowd the pot. Hot oil (375°F) is essential for sealing the crust quickly.

Can I make these wings ahead of time?
Yes, you can par-fry the wings and finish them in the oven right before serving. To do this, fry for about 6 minutes, cool completely, and refrigerate. Reheat in a 400°F oven for 7–10 minutes until crisp and hot.

Summary

When it comes to flavor-packed, crowd-pleasing finger food, these deep fried chicken wings deliver everything you want—crunchy texture, juicy meat, and bold, spicy seasoning in every bite. With a few simple techniques, you can bring restaurant-level wings to your own kitchen and never look back.

Crispy Deep Fried Chicken Wings That Pack Bold Flavor

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 2 pounds chicken wings, split at joints, wing tips removed

• 2 cups buttermilk

• 1 tbsp hot sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp cayenne pepper

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• Vegetable oil for frying

Directions

• In a large bowl, combine buttermilk, hot sauce, and seasonings. Add wings and marinate for 4 hours or overnight.
• Mix flour and cornstarch in another bowl for dredging.
• Dredge marinated wings in flour mixture, pressing firmly. Let sit for 10 minutes.
• Heat oil to 375°F in a deep pot.
• Fry wings in batches for 8–10 minutes until golden brown and 165°F inside.
• Transfer to wire rack and season while hot.
• Serve immediately with dipping sauces of choice.

Joseph Hudson

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.