Crispy Fried Chicken Wings (Printable Version)
Juicy wings marinated, coated, and fried to crisp perfection. Enjoy with lemon, herbs, and your favorite dipping sauce.
# 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:
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.
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.
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.
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:
01 -
Marinating wings overnight deepens the flavor and enhances tenderness.
02 -
For extra crispiness, ensure oil is at the correct temperature before frying.
03 -
Gentle coating and shaking off excess flour prevents clumping and promotes even browning.