How to Make a Crispy Fried Chicken Wings Recipe

With regards to comfort food, scarcely any dishes can rival the wonderful crunch and flavorful decency of firm broiled chicken wings. Our recipe for crispy fried chicken wings is sure to please everyone, whether you’re hosting a game day party, planning a picnic, or just wanting a delicious homemade treat. In this article, we’ll direct you through the bit by bit course of making totally fresh, tasty and crispy fried chicken wings recipe that will leave your taste buds asking for more.

Marinade Chicken Wings Recipe

Quick & Easy Deep Fried Chicken Wings Recipe


Add a few inches of oil for frying using a heavy skillet over medium-high heat. It’s best to use a vegetable oil with a high smoke point (typically a blend of sunflower seed, canola, and peanut oils) that’s neutral in flavor. Pat the wings dry with paper towels and generously season them with salt and pepper. If you prefer, you can omit the mustard and paprika for a milder version of the recipe.

Whisk together the egg and milk in a bowl to create a wash. Dredge the wings in this mixture before dredging them in the flour. Work in batches to avoid overcrowding the pan or fryer. Fry the chicken wings until golden brown, about 8-10 minutes. Drain and serve with your favorite dipping sauce. Ensure the chicken’s internal temperature reaches 165 degrees Fahrenheit before serving. This is important for food safety and will be indicated by a meat thermometer inserted into the thickest part of the wing.


Buttermilk is acidic and tenderizes the meat, while fish sauce adds umami. Black pepper and ground Sichuan peppercorn also make this marinade rich in flavor. This recipe requires a little extra time to chill the wings twice before frying, but it’s well worth the effort for extra crispy skin. The chicken wings are fried in batches so the oil doesn’t get overcrowded, which helps them crisp up even more.

Once the wings are drained, pat them dry with paper towels to remove excess flour and create the little crumbs contributing to a crispier coating. This is important if you want super crispy wings because adding too much flour will result in a soggy coating. Then, heat 2 inches of cooking oil in a large pot until it reaches 350 degrees. Add the seasoned chicken and fry until golden brown and cooked through (an instant-read thermometer inserted into the thickest part of the wing should read 165 degrees F). Transfer to a wire rack and serve warm with your favorite dipping sauce.


Despite having the potential to be the ultimate finger food, fried chicken can also be a nightmare to keep crispy. The problem lies in the lack of air circulation and moisture drainage. Both of these factors contribute to a soggy exterior. To prevent this, you must use an oven that promotes proper ventilation or reheat your chicken on racks.

For the best results, use cornstarch for dredging instead of flour. This ingredient has a high starch content, which is more efficient at absorbing oil. This will allow the coating to remain crispier.

Toss your wings in a sauce of your choice, or serve them with a side of fries or vegetables. To maintain their crunch, drain them properly before serving. Place the chicken in a colander or on a paper towel-lined plate to remove excess oil. Then, pat the chicken dry with a paper towel. Heat 2 inches of oil in a heavy-duty pan over medium-high heat. When the oil reaches 350 degrees, start frying the wings in batches.


As with any fried food, it’s important to fry in batches so the oil doesn’t become too hot and burn the wings. This is especially true when frying chicken. As the wings cook, they’ll puff up, and if the pieces are too close together, they’ll steam instead of fry.

Many hacks exist to get crispy wings, including sprinkling the pieces with baking powder. Both the kitchen science wizards at America’s Test Kitchen and Serious Eats found this method to work well, but it was difficult to do with a whole wing.

In a large bowl, combine the chicken wing seasoning ingredients. Mix to combine and add the buttermilk. Toss the wings in the mixture and cover with plastic wrap to marinate for a minimum of a half-hour or overnight. When ready to fry, drain and dry the wings with paper towels. Dredge the wings in a combination of flour and cornstarch. Some people also like adding baking powder and/or salt to the dredge to further increase the crisp factor.

In a large pot, heat 2 inches of vegetable oil to 350F. Add a candy thermometer to monitor the temperature. Fry in batches to avoid crowding the pan and lowering the oil temperature. Also, move fried wings directly to a wire rack over a sheet pan to avoid steaming and soaking up extra grease.