Crispy Fried Chicken Wings

Crispy perfectly deep fried chicken wings are the ultimate crowd pleaser. Follow my recipe and tips to ensure that you get a crispy exterior every time!

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.

These crispy wings are nicely spiced on their own, but they still benefit from a thick sauce like teriyaki, Buffalo, ranch, or whatever flavor profile you dream up. Here’s how to make them.

Why You’ll Love It

  • These wings are extra-crispy. Nothing compares to the satisfying crunch of deep-fried chicken wings.
  • Frying really doesn’t take all that long. Start to finish, this recipe is done in about 30 minutes.

Key Ingredients for Fried Chicken Wings

  • Chicken wings: Use fresh or thawed chicken wings, drumettes and wings separated.
  • Flour: Only 1/2 cup for a very light and crispy crust.
  • Seasonings: We salt and pepper the wings and then add paprika, garlic powder, onion powder, and cayenne powder to the flour. But feel free to add your own favorite spices.
  • Oil: You’ll need 6 cups of canola oil or other stable, neutral oil with a smoke point higher than 375°F.
 

How to Make Fried Chicken Wings

  1. Heat the oil. Heat the oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels.
  2. Season and bread the wings. Season the chicken wings with kosher salt and a few grinds of black pepper. Place the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and remaining kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.
  3. Fry. When the oil is ready, fry the wings in batches: Add to the oil and fry until cooked through, golden-brown, and crisp. Use a spider or slotted spoon to transfer wings to the baking sheet.

Tools for Frying Chicken Wings

  • Large pot: You’ll need a large pot or Dutch oven to fry the wings in.
  • Thermometer: Keep the oil temperature at or around 350°F, then wait for the crust to turn a nice golden-brown before removing the wings from the oil. It will take about 5 to 8 minutes per batch.
  • Slotted spoon: Use a kitchen spider or slotted spoon to remove the wings from the oil, letting excess oil drip away.
  • Wire rack and rimmed baking sheet: Remove the wings from the hot oil directly to a wire rack fitted inside a sheet pan to let the wings cool evenly without steaming and to drain excess oil. The next best option is a paper towel-lined plate.
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