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Fried Chicken Wings Recipe You'll Come Back To

Crispy fried chicken wings made with a flour‑cornstarch coating, seasoned simply, fried
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 160.32
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 kg chicken wings, separated at the joints (drumettes + flats)
Seasoning + Coating
  • 1 cup all‑purpose flour
  • 3 tbsp cornstarch
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • ½ tbsp black pepper
  • ½ tbsp cayenne pepper optional, for heat
Frying
  • Enough oil for deep frying peanut or canola oil recommended

Equipment

  • Heavy pot or deep fryer for frying
  • Wire rack for draining
  • Thermometer to maintain 350°F (175°C) oil temperature
  • Tongs for flipping and removing wings
  • Mixing bowls for seasoning and coating

Method
 

Prepare the wings
  1. Dry the wings very well using paper towels. Pat twice. Let them sit uncovered in the fridge for 30 minutes if possible to remove surface moisture
Season and coat
  1. Season the bare wings with salt, garlic powder, onion powder, black pepper, and paprika.
  2. Mix the flour and cornstarch with the same seasoning blend. Toss wings lightly in the coating.
Heat the oil
  1. Heat peanut or canola oil in a heavy pot or deep fryer to 350°F (175°C). Maintaining temperature is critical.
Fry in batches
  1. Do not crowd the pot. Fry 6–8 wings at a time.
Monitor cooking time
  1. Drumettes: 8–10 minutes
  2. Flats: 7–9 minutes
  3. Flip once halfway through.
Drain and rest
  1. Place wings on a wire rack, not paper towels. This prevents steam from softening the coating. Rest 5 minutes.

Notes

  • Drying the wings thoroughly is the key to crispiness.
  • A flour + cornstarch mix gives the best texture.
  • Peanut oil gives the cleanest flavor and handles high heat well.
  • Keep the oil at 350°F (175°C) for even cooking and color.
  • Always drain on a wire rack to keep the coating crispy.
  • For extra crispiness, you can double‑fry:
    • First fry: 160°C for 8 minutes
    • Rest 5 minutes
    • Second fry: 190°C for 3–4 minutes
  • Larger wings may need 1–2 extra minutes.
  • Internal temperature should reach 165°F (74°C).
  • For a lighter option, try air‑frying frozen wings on busy nights.