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Crispy Fried Chicken Wings

Category: Satisfying Main Courses for Every Occasion

Indulge in perfectly crispy fried chicken wings made by marinating juicy pieces in a tangy buttermilk blend with garlic and paprika. Each wing is coated in a flour-cornstarch mixture for a satisfying crunch, then deep fried to a golden brown. Serve these flavorful wings hot with fresh lemon wedges and a sprinkle of herbs. For a restaurant-style touch, present them alongside a dipping sauce on a clean, neutral plate. Ideal for gatherings or a quick indulgent meal, these wings promise savory bites in every mouthful.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 18 May 2025 00:32:50 GMT
A plate of chicken wings with a side of sauce. Save
A plate of chicken wings with a side of sauce. | recipesfoodyummy.com

Crispy fried chicken wings are my tried and true way to bring joy to the table with very little fuss. They deliver a golden crunch with a seasoned coating that makes them irresistibly good. The simple preparation and classic flavors mean you are only a few steps away from one of the most craveable homemade snacks or meals.

The first time I made these, my family could not believe they were homemade and not from a restaurant. Now they are my go-to for game night or any lazy weekend.

Ingredients

  • Chicken wings: choose ones that are meaty and split into drumettes and flats for even cooking
  • Buttermilk or milk with a splash of vinegar: give the wings a tender juicy bite
  • Garlic powder: adds a mellow savory note and mimics classic fried chicken flavor
  • Paprika: imparts subtle smokiness and beautiful color look for the freshest jar you have
  • Black pepper and salt: bring out the natural chicken flavor
  • All-purpose flour: forms the base of the crunchy crust
  • Cornstarch: creates the lightest crispiest texture when fried
  • Oil for frying: canola or vegetable oil with a high smoke point work best
  • Optional lemon wedges: add a fresh bright finish when serving
  • Fresh parsley or rosemary sprig: gives a pop of color and light herb aroma
  • Dipping sauce: like ranch or spicy mayo lets you add a creamy or tangy twist

Step-by-Step Instructions

Marinate the Wings:
Let the wings soak in buttermilk garlic powder paprika salt and black pepper for at least one hour. This step is key to flavor and juiciness. Use a glass or ceramic bowl and cover tightly. If you have time leave them in the fridge overnight for the deepest flavor.
Prepare the Coating:
In a large shallow dish whisk flour and cornstarch together thoroughly. Remove the wings from the marinade one at a time allowing extra marinade to drip off. Press each wing firmly into the flour mixture to fully coat. Shake gently to remove excess. Repeat for all wings ensuring an even coating.
Fry the Wings:
Pour enough oil in a deep pan or Dutch oven to submerge wings. Heat the oil to 350 degrees Fahrenheit. Fry the wings in batches so they do not touch or crowd the pan. Cook for about eight to ten minutes turning as needed to brown all sides. When they are a deep golden and feel firm with a crisp crust remove them carefully and let them drain on a rack or paper towels.
A plate of chicken wings with sauce. Save
A plate of chicken wings with sauce. | recipesfoodyummy.com

Cornstarch is my favorite secret ingredient here for extra crispy results. Every time my little ones see these wings crisping up on the counter they hover waiting for the first hot batch.

Storage Tips

Store leftover wings in an airtight container in the fridge for up to three days. To reheat for best crunch place them in a hot oven or air fryer rather than the microwave. If freezing let them cool first then freeze in a single layer before transferring to a bag.

Ingredient Substitutions

If you do not have buttermilk use milk plus a tablespoon of white vinegar or lemon juice. For gluten-free needs substitute a gluten-free flour blend and use rice flour instead of cornstarch. Smoked paprika instead of regular adds more intense smoky depth.

Serving Suggestions

Arrange the wings in neat rows on a large white plate to make the golden color stand out. Serve with lemon wedges and a small bowl of your favorite dipping sauce. Fresh parsley or a sprig of rosemary makes a beautiful finishing touch.

Cultural and Historical Context

Fried chicken wings have roots in Southern and African American cooking and became a beloved staple across the United States. From potlucks to sports bars their crunchy spicy reputation has made them a universal crowd-pleaser that brings people together around the table.

Recipe FAQs

→ How do I get the wings extra crispy?

Combine cornstarch with flour for the coating and fry in hot oil at 350°F to achieve a crunchy, golden crust.

→ Can I use milk instead of buttermilk?

If buttermilk isn't available, mix regular milk with a tablespoon of vinegar as a substitute for marinating.

→ What dipping sauces pair well with these wings?

Classic ranch or spicy mayo are great choices, but honey mustard or blue cheese also work beautifully.

→ How can I avoid soggy wings after frying?

Drain fried wings on paper towels and serve immediately to keep them crisp. Avoid stacking while hot.

→ Is marinating overnight necessary?

Overnight marination enhances the flavor, but even one hour will result in deliciously seasoned wings.

Crispy Fried Chicken Wings

Juicy wings marinated, coated, and fried to crisp perfection. Enjoy with lemon, herbs, and your favorite dipping sauce.

Prep Time
10 mins
Cooking Time
20 mins
Total Duration
30 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: American

Portions Yielded: 3 Serving Size (Approximately 12 wing pieces)

Dietary Preferences: ~

What You'll Need

→ Main Ingredients

01 450g chicken wings, segmented into drumettes and flats
02 240ml buttermilk (or 240ml milk mixed with 15ml vinegar)
03 1 teaspoon garlic powder
04 1 teaspoon paprika
05 0.5 teaspoon black pepper
06 0.5 teaspoon salt

→ Coating

07 120g all-purpose flour
08 60g cornstarch

→ For Frying

09 Oil suitable for deep frying (such as canola or vegetable oil)

→ To Serve (Optional)

10 Lemon wedges
11 Fresh parsley or rosemary sprig
12 Dipping sauce (such as ranch or spicy mayonnaise)

Steps To Follow

Step 01

Place chicken wings in a bowl and add buttermilk, garlic powder, paprika, salt, and black pepper. Toss to coat evenly, cover, and refrigerate for at least 1 hour or overnight for optimal flavor.

Step 02

In a separate bowl, combine all-purpose flour and cornstarch. Remove wings from marinade, letting excess drip off, and thoroughly dredge each piece in flour mixture. Press gently for an even coating and shake off any excess.

Step 03

Heat oil in a deep, heavy-based pan to 175°C. Fry wings in batches for 8 to 10 minutes, turning occasionally, until crisp and golden brown. Transfer cooked wings to paper towels to drain.

Step 04

Arrange wings evenly on a clean, light-colored platter. Garnish with lemon wedges and fresh herbs as desired. Present with a small bowl of dipping sauce for accompaniment.

Notes and Tips

  1. Marinating wings overnight deepens the flavor and enhances tenderness.
  2. For extra crispiness, ensure oil is at the correct temperature before frying.
  3. Gentle coating and shaking off excess flour prevents clumping and promotes even browning.

Required Equipment

  • Mixing bowls
  • Deep, heavy-based pan or Dutch oven
  • Kitchen tongs
  • Paper towels
  • Thermometer for oil

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains wheat (gluten) and milk

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 450
  • Fats: 26 g
  • Carbohydrates: 22 g
  • Proteins: 30 g