PH. 508-754-8064

How Do You Make Crispy Fried Chicken Wings? The Ultimate Guide

Post date |

Listen up folks, I’ve been on a mission to find the crispiest, juiciest fried chicken wings recipe that’ll make your taste buds dance. After trying dozens of recipes and techniques, I’m excited to share everything I’ve learned about making truly crispy fried chicken wings that’ll rival any restaurant’s version.

Whether you’re prepping for game day a family dinner, or just satisfying your chicken wing cravings, this comprehensive guide will walk you through everything you need to know. Trust me these aren’t just any wings – they’re finger-lickin’ good!

The Secret to Truly Crispy Chicken Wings

Before we dive into the actual recipes, let’s talk about what makes chicken wings crispy. From my experience, there are several key factors:

  1. Drying the wings properly – Moisture is the enemy of crispiness
  2. Using the right coating – Flour, cornstarch, or no coating at all
  3. Oil temperature – Too low and they’re soggy, too high and they burn
  4. Double frying technique – The secret weapon of many chefs
  5. Proper draining – How you handle wings after frying matters

Now, let’s explore three amazing approaches to crispy chicken wings!

Three Foolproof Methods for Crispy Chicken Wings

I’ve gathered three different approaches that all deliver amazing results, depending on your preference:

  1. Light Flour Coating Method
  2. No Breading Method
  3. Double-Batter Method

Let’s break each one down!

Method 1: Light Flour Coating (The Big Man’s World Method)

This method uses a simple flour mixture that creates a light, crispy exterior.

Ingredients:

  • 2 pounds chicken wings
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 cup oil (or enough to fill an inch of your pan)

Instructions:

  1. Pat dry the chicken wings thoroughly with paper towels – this is SUPER important!
  2. Separate the wings into flats and drums if they aren’t already.
  3. In a large bowl, combine the paprika, parsley, salt, garlic powder, onion powder, pepper, cayenne pepper, flour, cornstarch, and baking powder.
  4. Toss the wings in this mixture until fully coated, then shake off any excess flour.
  5. Heat oil in a deep fryer or pot to 350°F.
  6. Fry the wings for 8-10 minutes, or until they’re golden and crispy on all sides.
  7. Place the wings on a wire rack to drain (not paper towels which can make them soggy).

Pro Tip: Adding cornstarch and baking powder to your flour mixture is the secret to extra crispiness. The cornstarch creates a lighter coating, while the baking powder helps draw out moisture from the skin.

Method 2: No Breading Method (Sunday in South Carolina Style)

If you prefer chicken wings with crispy skin but no coating, this method is for you!

Ingredients:

  • 2½ to 3 lbs chicken wings, split
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • Peanut, canola, or vegetable oil for frying

Instructions:

  1. Pat the wings VERY dry with paper towels – this might be the most important step!
  2. Season the wings with all the spices in a large bowl and let them sit while your oil heats.
  3. Pour oil into a heavy-bottomed pot or deep cast iron skillet – enough to fully submerge the wings (about 2-3 inches).
  4. Heat the oil to 350°F using a thermometer.
  5. Fry the wings in batches (don’t crowd them!) for 8-10 minutes until crispy and golden.
  6. Transfer to a wire rack to drain and stay crispy.

Pro Tip: These wings are perfect for tossing in sauce afterward. Try Carolina Gold BBQ sauce, Buffalo sauce, or Teriyaki glaze!

Method 3: Double-Batter Method (Chef Chris Cho’s Technique)

For maximum crunchiness, this Korean-inspired technique uses both wet and dry batters.

Ingredients:

  • 420 grams (about 1 lb) chicken wings
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3/4 cup all-purpose flour
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/4 tsp paprika
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • 1/4 tsp cayenne pepper
  • 1/3 cup water
  • Vegetable or canola oil for frying

Instructions:

  1. Mix 1/2 tsp salt, 1/8 tsp black pepper, and 1 tsp garlic. Season the chicken and set aside to brine for at least 1 hour.
  2. About 20 minutes before cooking, start heating your oil to 350°F.
  3. For the dry batter: Mix together flour, cornstarch, baking powder, salt, and all the spices.
  4. For the wet batter: Take 4-5 tablespoons of your dry batter and mix with 1/3 cup water to create a consistency that’s not too runny but will stick to the chicken.
  5. Coat each wing with wet batter first, then the dry batter.
  6. Fry for 8-10 minutes, then remove and place on a wire rack.
  7. Let the chicken rest for 2 minutes while heating the oil to 375°F.
  8. Do a second fry for another 2 minutes for extra crispiness.

Pro Tip: The double-fry technique is a game-changer! It drives out excess moisture during the rest period and creates an incredibly crispy exterior during the second fry.

Essential Tips for Perfectly Crispy Chicken Wings

No matter which method you choose, these universal tips will help you achieve maximum crispiness:

1. Dry Those Wings!

Pat them as dry as possible with paper towels before seasoning or coating. Moisture is the enemy of crispiness!

2. Oil Temperature Is Critical

  • Use a thermometer to maintain proper oil temp (350°F-375°F)
  • If the oil isn’t hot enough, wings absorb too much oil and become greasy
  • If too hot, the outside burns before the inside cooks
  • Let oil return to proper temperature between batches

3. Don’t Crowd the Pan

Fry in small batches to maintain oil temperature and give wings enough space to cook evenly.

4. The Cooling Method Matters

Use a wire rack instead of paper towels to maintain crispiness. Air circulation underneath prevents soggy bottoms.

5. Double-Fry for Extra Crispiness

The Korean double-fry method works amazingly well – first fry at 350°F, rest, then a quick second fry at 375°F.

6. Check for Doneness

Internal temperature should reach 165°F in the thickest part of the wing.

Flavor Variations for Your Crispy Wings

Once you’ve mastered the art of crispy wings, try these flavor options:

  • Buffalo Style: Toss in Frank’s RedHot mixed with a little butter
  • Garlic Parmesan: Sprinkle with grated parmesan and garlic powder while hot
  • Asian-Inspired: Toss in soy sauce, honey, and garlic
  • Carolina Gold: Southern BBQ mustard-based sauce
  • Teriyaki: Sweet soy-based glaze with sesame seeds and green onions

Common Mistakes to Avoid

Even I’ve made these mistakes, so learn from my errors:

  1. Not drying the wings enough – Extra moisture = steam = soggy wings
  2. Crowding the fryer – This drops the oil temperature dramatically
  3. Using oil that’s not hot enough – Causes wings to absorb too much oil
  4. Draining on paper towels – Traps steam underneath
  5. Skipping the rest period – Double-frying needs a rest in between

Can I Bake or Air Fry Instead?

While deep-frying gives the crispiest results, you can achieve good results with baking or air frying:

For Baking:

  • Preheat oven to 400°F
  • Place wings on a wire rack over a baking sheet
  • Bake for about 45 minutes, flipping halfway
  • Finish under the broiler for extra crispiness

For Air Frying:

  • Heat air fryer to 375°F
  • Spray wings lightly with oil
  • Air fry for about 12 minutes per side
  • Check for internal temperature of 165°F

Storing and Reheating Tips

Made too many wings? Here’s how to keep them crispy:

  • Refrigeration: Store in an airtight container for 3-4 days
  • Freezing: Cool completely and freeze in a ziplock bag for up to 6 months
  • Reheating: For maximum crispiness, reheat in a 350°F oven for 10-15 minutes or in an air fryer

Final Thoughts

Making truly crispy fried chicken wings isn’t rocket science, but it does require attention to detail. Whether you prefer a light coating, no breading at all, or a double-batter method, the keys are proper drying, correct oil temperature, and not overcrowding your fryer.

I personally love the double-fry method for the crispiest results, but all three approaches will give you wings that’ll have everyone coming back for more. And remember – the best wings are the ones YOU enjoy most!


Have you tried making crispy fried chicken wings at home? Which method do you prefer? Drop a comment below with your favorite tips or sauce combinations!

Crispy Fried Chicken Wings Recipe

FAQ

How do you make fried chicken wings crispy?

Whisk the dry ingredients to combine. For extra crispy wings, add one tablespoon of baking powder to the flour mixture. This helps pull moisture from the skin, making extra crispy skin. Remove the chicken wings from the refrigerator and set aside for 30 minutes to allow them to start to come to room temperature.

How long does it take to fry chicken wings?

Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Serve the chicken wings warm with your favorite sauce. Perfect for game day, these fried crispy chicken wings are ready in just 30 minutes.

How to make crispy fried chicken wings without a hitch?

Yeobosayo! In making Crispy Fried Chicken Wings, it only takes a few ingredients and several techniques to pull it off without a hitch. Mix 1/2 tsp salt and 1/8 tsp black pepper. Add the garlic and sprinkle salt and pepper mixture in the chicken. Season evenly and set aside to brine for at least 1 hour.

How do you make fried chicken wings taste good?

Here are some ideas: Add some cheese. Sprinkle the fried chicken wings with grated parmesan while they are hot. Add sauce. Toss the fried chicken wings in buffalo sauce for buffalo wings or in some bulgogi sauce or Katsu sauce for an Asian twist. Omit the spice.

Can you fry chicken wings at home?

As much as we love baked chicken wings, air-fried chicken wings, and grilled chicken wings, for the the ultimate crispiest skin we recommend frying them. When the light breading hits the hot oil, it locks in moisture and adds crunch. We’ll walk you through how easy it is to fry restaurant-style chicken wings at home.

What ingredients do you use for fried chicken wings?

Chicken Wings:I use regular ol’ bone-in skin-on whole chicken wings. All-Purpose Flour:the base of the breading mixture. Cornstarch:my secret ingredient for crispy wings! Seasonings:essential for flavor. I use poultry seasoning, onion powder, garlic powder, smoked paprika, and salt for these fried chicken wings. Oil:for frying.

What is the trick to getting crispy wings?

Chicken wings become crispy from a combination of factors, including dehydrating the skin (e.g., with baking powder, air-drying), using a dry coating like cornstarch, applying heat through methods like baking or frying, ensuring good air circulation around the wings, and incorporating fat, such as with a touch of butter or by rendering the skin’s natural fat. The alkaline properties of baking powder or baking soda also help break down skin proteins for better browning and crisping.

What is the secret to crispy fried chicken?

To get crispy fried chicken, use a coating mix with cornstarch and baking powder, double-dredge the chicken, pat it dry, and ensure the chicken is fried in small batches at the correct oil temperature (around 350°F).

Is cornstarch or baking powder better for crispy wings?

Baking powder creates a harder, flakier crisp by creating air bubbles on the skin’s surface, while cornstarch creates a crisp by absorbing moisture and toasting to form a crunchy coating.

Does flour on chicken wings make them crispy?

Flour: Coat the wings in a seasoned all-purpose flour mixture before frying for extra crispy skin. Oil: Use a neutral oil with a high smoke point, such as vegetable oil, to fry the chicken wings. Sauce: Use store-bought Buffalo wing sauce or make your own at home.

Leave a Comment