One of my talents is to eat the whole wingette and drumette with the bones wiped clean as they come out of my mouth. I don’t have time to act cute and demure when enjoying crispy fried chicken wings. Besides, chicken wings are fun food. I don’t mind getting my hands messy with these crispy, juicy fried chicken wings because it’s all part of the ultimate wings experience. Especially the part about licking your fingers, which is the perfect way to enjoy these bad-to-the-bone babies. The other secret is cooking the wings at the right temperature. The oil temperature should be 350-375℉ (177-190℃) because the batter will soak up the oil if it isn’t hot enough. But you could end up with burnt skin and an undercooked center if it’s too hot.
Recipe Ingredients
How to Fry the Best Chicken Wings
Rinse the chicken wings and dry them well with paper towels. Seasoning – In a bowl, combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon. Divide the seasoning into two bowls. Rub – Sprinkle half of the seasoning blend evenly on the wings. Toss to coat. (Photos 1-2) Marinate – Add the buttermilk and egg and toss to combine. Refrigerate for an hour or overnight. (Photos 3-4)
Coat the Wings – Combine the flour, baking powder, cornstarch, and remaining seasoning blend in a shallow dish. (Photo 5) Season Wings – Take the chicken wings out of the marinade and coat them with the flour mixture. (Photos 6) Heat the oil in a deep fryer or cast-iron skillet to 375℉/190℃. Fry – Using tongs, carefully place the chicken wings in the hot oil. Fry them in batches so you don’t overcrowd the skillet. Fry them for 8-11 minutes or until golden brown. (Photo 7) Drain the wings on paper towels, then transfer them to a wire rack. (Photo 8) Serve – Let them cool for a few minutes before serving with your favorite dipping sauce.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
While wings are best fresh from the fryer, you can definitely marinate them the day before. Refrigerate them overnight to tenderize and flavor them for tender and juicy fried chicken wings. You can also bread them and flash freeze them for later. I swear these babies will fly off the table before you know it. However, if you want some for later, no judgment (I got you, babe! 😁). Store the wings in an airtight container or freezer-safe resealable bag. They’ll stay good in the fridge for four days and four months in the freezer. Crisp the leftover wings in a preheated 350℉ (177℃) air fryer for 5-7 minutes or oven for 10-20 minutes.
What to Serve With Fried Chicken Wings
These wings are so flavorful you’ll enjoy them even without any dip. But, of course, serving them with dips as glorious as ranch dressing, remoulade sauce, and beer cheese dip will make the experience more fantabulous.
More Insanely Good Wings Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”b1OuIkQR” upload-date=”2022-08-11T20:10:11.000Z” name=”FRIED CHICKEN WINGS.mp4″ description=”Fried Chicken Wings are irresistibly tender and juicy, marinated and coated in spice-infused batter, and fried to perfection until golden and crisp. Super affordable and easy to make with less than 10 minutes of prep time. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in August 2022 and has been updated with additional tips, new photos, and a video
