Fried Chicken Wings
Crisp on the outside and succulent within, these fried chicken wings are prepared with a straightforward technique that yields restaurant-quality results in under 15 minutes. Perfect for gatherings or weeknight cravings, these wings offer a rich balance of seasoning and crunch without unnecessary complexity.
Pin it to remember it!
Print Recipe
Servings: 8
Ingredients
- 2 teaspoons cornstarch
- 1 ½ cups plain flour
- 1 teaspoon dried parsley flakes
- ½ teaspoon ground garlic
- 1 teaspoon baking powder
- ¼ teaspoon ground black pepper
- ½ teaspoon granulated onion
- 1 teaspoon fine salt
- 2 teaspoons smoked paprika powder
- ⅛ teaspoon cayenne pepper optional for heat
- Approximately ½ cup of neutral frying oil or enough to create a 1-inch depth in the pan
- 2 pounds of chicken wings separated into drumettes and flats
Instructions
- Gently blot any moisture off the chicken wings using paper towels to ensure they are thoroughly dry.
- Divide the wings into drumettes and wingettes using kitchen shears or a sharp blade, if not already segmented.
- In a large bowl, combine the all-purpose flour, cornstarch, baking powder, smoked paprika, dried parsley, salt, garlic powder, onion powder, black pepper, and cayenne (if using). Mix until evenly blended.
- Toss the chicken wings in the dry mixture, ensuring each piece is thoroughly coated. Shake off any excess flour mixture before frying.
- Pour oil into a deep pot or heavy-bottomed pan to a depth of about one inch. Set over medium-high heat and allow it to reach 350°F (175°C).
- Carefully add the coated wings into the hot oil in batches, avoiding overcrowding. Fry for 8 to 10 minutes, turning occasionally, until the exterior is golden brown and crisp.
- Transfer the fried wings to a wire rack set over paper towels to drain any remaining oil.
Notes
Storage: Allow wings to cool fully before placing them in an airtight container. Refrigerate for up to 4 days.
Reheating: For best texture, reheat in a 350°F oven for 10–20 minutes until warmed through and re-crisped.
Freezing: Once cooled, place wings in a zip-sealed freezer bag and store for up to 6 months. Reheat from frozen in the oven for optimal results.