Fried Chicken Wings

Content… Extra Crispy Wings Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Finger-Licking Good Wings to Try Conclusion Watch How to Make It

Extra Crispy Fried Chicken Wings

We all know the wonders of buttermilk in making the meat tender and juicy. But the secret to crispy and crunchy skin? I bet some of us are still stuck in the flour-only batter era. Yes, granny’s old-fashioned fried chicken is crispy and delicious, but it’s heavy and lacks that satisfying crunch.

Cornstarch and baking powder in the flour mixture is a game-changer. They make the coating extra crispy and puffy but lighter, making the chicken exterior crunchier without hurting your teeth. It’s like biting on your favorite chips with a chicken inside. Err, just try it, and you’ll know. 😉

Recipe Ingredients

The secret to these addicting chicken wings is all in the batter. And it’s as simple as a dump, mix, and coat. Then fry them till they are nice and crispy, and you’re done. 👌

1. Chicken Wings – I love the wings part the most because they are super tasty and affordable. And since they are small, they cook quickly and are less likely to be undercooked.
2. Flour, Cornstarch, and Baking Powder – Although flour is enough to give that perfect crunch, adding cornstarch and baking powder to the mix will make the chicken coating extra crispy with a lighter texture. If you’re dealing with grain sensitivity, you can use your favorite grain-free all-purpose flour and potato or tapioca starch.
3. Seasonings – I used a blend of garlic powder, onion powder, salt, pepper, cayenne, and bouillon powder for richer and bolder savory umami flavors. Thyme also adds hints of minty herby notes.
4. Buttermilk and Eggs – What makes these wings tender and juicy is none other than buttermilk; its acidity tenderizes the meat without drying it while adding a nice flavor. On the other hand, the eggs produce a thicker batter and give a vibrant golden color to these fried wings. No buttermilk? No problem, because you can make your own buttermilk.

How to Make the Best Ever Fried Chicken Wings

Prep and Marinade

• Wash and Dry – Rinse the chicken wings and dry well with paper towels.
• Combine and Divide – In a bowl, combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon. Divide the seasoning into 2.
• Rub – Sprinkle half of the seasoning blend evenly on the wings. Toss to coat.
• Add the Liquids – Add the buttermilk and egg and toss to combine.
• Marinate – Refrigerate for 1 hour or overnight.

Coat and Fry

• Dry Ingredients – Combine the flour, baking powder, cornstarch, and remaining seasoning blend in a shallow dish.
• Dip the Chicken – Take the chicken out of the marinade and dip it into the flour mixture.
• Heat the Oil in a deep fryer or cast-iron skillet to 375℉/190℃.
• Fry – Using a tong, carefully add the chicken to the hot oil. Fry them in batches so that you don’t overcrowd the skillet. Then fry the wings for 8-11 minutes or until the chicken is golden brown.
• Drain the wings on paper towels, then transfer them to a wire rack.
• Serve – Let it cool for 10 minutes before serving with your favorite dipping sauce.

Recipe Variations

1. Meat Swap – Any chicken cut will work for this recipe, but I highly recommend legs or thighs so you have juicy chicken. Pork tenderloin and pork chops are excellent choices, too.
2. Chili Surprise – Double the amount of cayenne or add pepper flakes and hot sauce to the marinade, and enjoy the flame-throwing party. 😉
3. Healthier Air-Fried Version – Make this recipe not only finger-licking good but better for you too. You can use this recipe, then follow the instructions in Air Fryer Chicken Wings for healthy comfort food.
4. Korean-Style Chicken – Korean-inspired sauces like sweet soy, garlic parmesan, butter garlic, and honey butter make awesome fried chicken wings.
5. Buffalo-Style Chicken – But, of course, nothing beats fried chicken wings generously coated in a spicy, tangy, and savory Buffalo chicken wings sauce.

Tips and Tricks

1. Do not overcrowd when frying the wings, as it will lower the oil temperature, resulting in soggy fried chicken.
2. The oil temperature should be at 350-375℉/177-190℃ to ensure crispy fried chicken. The batter will soak up the oil if it isn’t hot enough, but you may end up with burnt skin and a raw center if the oil is too hot.
3. Let the wings rest on a cooling rack for at least 10 minutes before serving. This step will allow the excess oil to drain while the residual heat will cook the meat without drying it.
4. For larger cuts of chicken, such as drumstick, breast, rib, and thigh, I highly suggest doing the double-fry method. This method guarantees tender and juicy chicken with a crispy and crunchy exterior. Just fry them until the skin is crisp, remove them, and let them rest for a few minutes while the heat keeps going deep, then fry them a second time for the win.

Make-Ahead Instructions

I strongly recommend marinating the chicken wings a day before to let the meat tenderize and absorb all the flavors, giving you tender and juicy fried chicken wings. Just store them in the fridge overnight or freeze them if you don’t intend to fry them anytime soon.

And when you’re ready to serve, thaw them overnight, dredge them into the flour mixture, and fry as instructed.

Serving and Storage Instructions

Serving – These wings are so flavorful you’ll enjoy them even without any dip. But, of course, serving them with dips as glorious as ranch dressing, remoulade sauce, and beer cheese dip will make the experience more fantabulous.

Storing – I swear these babies will fly off the table before you know it. However, if you want some for later (no judgment here), I got you, babe! 😁) You can store the wings in an airtight container or freezer-safe resealable bag. They’ll stay good in the fridge for four days and four months in the freezer.

Reheating – Crisp the leftover wings again by refrying them on a skillet with an oil temperature of 325-350℉/163-177℃. Or reheat them in a preheated air fryer for 5-7 minutes at 350℉/177℃.

FAQs

What to Serve with Fried Chicken Wings

Aside from dips to serve these crispy chicken wings, you’ll also enjoy them alongside these side dishes.

• Cajun Rice
• Seasoned Fries
• Bacon Mac and Cheese
• Cornbread
• Mashed Sweet Potatoes

More Finger-Licking Good Wings to Try

• Crispy Grilled Chicken Wings
• Smoked Chicken Wings
• Baked Jerk Chicken Wings
• Air Fryer Chicken Wings
• Crispy Hot Honey Old Bay Wings

Conclusion

These chicken wings are undeniably delicious, straightforward, and super affordable. They also make a decent dinner, appetizer, or gameday snack perfect for the whole family. When do you usually make chicken wings? Let me know in the comments. ❤️

Watch How to Make It

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