Deep fried chicken wings are easy to make and sure to satisfy your cravings. Learn how to achieve that perfect crunch and succulent meat in every bite.
Get ready to elevate your wing game and become the hero of any gathering or game night with this crowd-pleasing recipe that will leave everyone wanting more! Deep fried chicken wings are an irresistible and versatile dish that is loved by many for their crispy texture and delicious flavors.
They make a great meal for various occasions, whether it’s a casual gathering with friends, a game night, or even a special dinner.
One of the main reasons why crispy fried chicken wings are so popular is their versatility. They can be customized with a wide range of flavors, from classic buffalo sauce to tangy barbecue or Asian-inspired glazes.
The crispy exterior of the wings gives way to tender and juicy meat, creating a satisfying contrast of textures. Whether you prefer them spicy, sweet, or savory, deep fried wings are sure to satisfy your cravings and keep you coming back for more!
Why Make This Recipe
- Crispy and Juicy – Fried wings are a delightful combination of crispy textures and juicy, flavorful meat that is hard to resist.
- Versatile – Customize your wings to suit your personal preferences with a wide array of sauces, seasonings, and glazes.
- Perfect for a Crowd – Chicken wings are a staple at gatherings, game nights, and parties, bringing people together over their mutual love for finger-licking good food.
Ingredient Notes
- Chicken Wings – Use chicken wings sections. If using whole wings, cut them into 2 sections separating the flats and drums from the wing tips.
- Flour – All-purpose flour makes a great coating.
- Baking powder – The secret to getting super crispy fried wings.
- Milk and Egg – For a moist and fluffy batter.
- Seasonings – Use a combination of salt, garlic powder, ground coriander, Italian seasoning, and smoked paprika. Or swap in your favorite blend of spices.
- Oil – Use your favorite type of oil for frying.
How To Make Fried Chicken Wings
Get the full ingredients list and instructions from the recipe card below.
- Fill a deep skillet or Dutch oven with four cups of cooking oil and heat to 350 degrees F / 180 degrees C.
- If using whole wings, separate the wings into flats and drums and pat dry with a paper towel.
- Combine 3 tablespoons flour, salt, and spices in a medium bowl. Add the wings and toss until coated in the mixture.
- Combine the remaining flour with the baking powder in a separate bowl. Add the milk and beaten egg, combining until no lumps remain in the batter. The batter should be thick enough to drip slowly from a spoon. Add flour or milk as needed to adjust the consistency.
- Dip the wing pieces into the batter. Shake off any excess and drop the wings into the hot oil. Fry for 7-10 minutes, turning the wings halfway through the cooking time.
- Place the cooked wings onto a paper towel-lined plate to remove the excess oil. Serve hot.
Note: Always check for doneness with a meat thermometer. The internal temperature should be at least 165 degrees F / 74 degrees C when inserted into the thickest part of the deep fried wings.
Tips For Success
- Dry the chicken wings with paper towels to remove excess moisture before coating the wings in flour or batter.
- Season well – meaning don’t skimp on the seasoning.
- Change the seasoning for your favorite blend.
- Preheat the oil to 350 degrees F / 180 degrees C. This will ensure the wings have a crispy exterior and cook through evenly.
- Don’t overcrowd the cooking pot. Fry the wings in batches if necessary.
- Use a thermometer to help maintain a consistent oil temperature while frying. Adjust the heat as needed to keep the oil temperature stable.
- Turn the chicken wings halfway through cooking.
- Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Drain off the excess grease by placing the deep fried wings on paper towels or a baking rack.
- Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
Variations
- Swap the Seasoning – Swap out our simple seasoning blend for your favorite blend of herbs and spices.
- Make Them Spicy – Add a pinch of crushed red pepper or cayenne pepper to the seasoning blend for wings with a kick.
- Coat Them In Sauce – After frying, toss the wings in buffalo sauce, teriyaki sauce, BBQ sauce, Korean BBQ sauce, and more.
Budget-Friendly Tips
- Buy Whole Chicken Wings – You can save money by purchasing whole chicken wings and cutting them into flats and drums.
- Save the Wing Tips – Don’t throw away wing tips. Freeze them and use them to make chicken stock or to add flavor to soups and stews.
- Look for Sales – Purchase chicken in bulk or watch for sales for the most savings.
Prep Ahead And Storage
- Prep Ahead – If using frozen chicken wings, defrost completely.
- Store – Leftover chicken wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until warm and crispy.
- Freeze – Freeze leftover fried chicken wings for up to three months.
Meal Prep
- Thaw frozen chicken wings before proceeding.
- Cut off the wingtips and separate the flats and drumettes.
FAQs
It is convenient and affordable to freeze chicken wings. If you use frozen chicken wings, they should be thawed overnight in the fridge before proceeding with the recipe.
On average, it takes about 7-10 minutes to deep fry chicken wings. It’s important not to rely on time alone and to use a meat thermometer to check for doneness. Chicken should be cooked to 165 degrees F when checked with a meat thermometer.
Preheat the oil while you prep and batter the wings. Drop the battered wings into the hot oil and turn halfway to ensure even cooking. Drain the cooked wings on paper towels to remove excess oil. Serve hot.
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Serving Suggestions
Get The Crispy Fried Chicken Wings Recipe:
Deep Fried Chicken Wings
Ingredients
- 2 pounds (900g) chicken wings , cut whole wings into flats and drums
- 1 egg
- 1 cup milk
- ⅔ cup (160ml) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ¼ teaspoon baking powder
- 1 teaspoon Italian seasoning optional
- 4 cups (946ml) cooking oil for frying
Instructions
- Fill a deep skillet or Dutch oven with four cups of cooking oil and heat to 350 degrees F / 180 degrees C.
- If using whole wings, separate the wings into flats and drums and pat dry with a paper towel.
- Combine 3 tablespoons flour, salt and spices in a medium bowl. Add the wings and toss until coated in the mixture.
- Combine the remaining flour with the baking powder in a separate bowl. Add the milk and beaten egg, combining until no lumps remain in the batter. The batter should be thick enough to drip slowly from a spoon. Add flour or milk as needed to adjust the consistency.
- Dip the wing pieces into the batter. Shake off any excess and drop the wings into the hot oil. Fry for 7-10 minutes, turning the wings halfway through the cooking time.
- Place the cooked wings onto a paper towel lined plate to remove the excess oil. Serve hot.
Notes
- Dry the chicken wings with paper towels to remove excess moisture before coating the wings in flour or batter.
- Season well and don’t skimp on the seasoning.
- Change the seasoning for your favorite blend.
- Preheat the oil to 350 degrees F / 180 degrees C. This will ensure the wings have a crispy exterior and cook through evenly.
- Don’t overcrowd the cooking pot. Fry the wings in batches if necessary.
- Use a thermometer to help maintain a consistent oil temperature while frying. Adjust the heat as needed to keep the oil temperature stable.
- Turn the chicken wings halfway through cooking.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Drain off the excess grease by placing the deep fried wings on paper towels or a baking rack.
- Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
- Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
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