The Perfect Fried Chicken Wings

The first time I had perfect fried wings, I knew I had to learn how to make them at home. Crispy skin, juicy meat, and that bold, buttery Buffalo sauce—I was hooked. But my first attempts? Greasy, soggy, or burnt.

After many trial and error, I finally figured it out. Now, I’m sharing everything I’ve learned—ingredients, step-by-step instructions, and pro tips for extra crunch. By the end, you’ll be making wings that might just rival your favorite wing spot.

Why Frying is the Best Method for Chicken Wings

Frying locks in moisture while creating a perfectly crispy exterior. Unlike baking or air-frying, deep-frying gives you that signature crunch without drying out the meat. It also cooks the wings quickly, making it a go-to method for getting flavorful, juicy wings on the table fast.

What You Need to Make Fried Chicken Wings

Before you get started, gather your ingredients and equipment.

Ingredients

• 2 lbs chicken wings (split into drumettes and flats)
• 1 cup all-purpose flour (optional, for extra crispiness)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon cornstarch (for a crispier coating)
• Oil for frying (using vegetable, canola, or peanut oil)

Equipment

• Deep fryer or a large heavy-bottomed pot
• A thermometer (to monitor oil temperature)
• Tongs or a slotted spoon
• A wire rack and paper towels (for draining excess oil)

Step-by-Step: How to Fry Chicken Wings

1. Prepare the Wings

Drying with paper towels becomes essential. Draining out any excess moisture is very useful in making the skin crisp up while frying. For extra crispy wings, toss the wings with a mix of flour, cornstarch, and seasonings. This will yield a light, crispy coating.

2. Heat the Oil

Then fill a deep fryer, or a heavy-bottom pot, with oil and keep at least a couple of inches of spare space at the top to avoid spills while heating the oil at 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer for keeping a steady temperature because when the oil is too hot, the outer skin starts to burn before the inside cooks completely; thus, the thermometer will help monitor it.

3. Fry in Batches

Cautiously, slip a few wings into the hot oil with no more jointing of the pot. Frying in small batches would allow for the even cooking of the wings. Cook for 8-10 minutes, turning them from time to time until the wings turn to golden brown and crisp.

4. Drain and Rest

Take the wings out and remove with tongs or a slotted spoon, let rest on a wire rack lined with paper towel. Let them rest for a few minutes to allow excess oil to drain. This keeps them from getting soggy.

5. Toss in Sauce or Seasoning

You can now toss the wings with the sauce of your preference or just dust them with some extra seasoning. If you want a dry rub, mix a blend of salt, garlic powder, paprika, and a little cayenne for extra kick.

Best Sauces for Fried Wings

While fried wings are amazing on their own, adding the right sauce takes them to another level. Here are a few favorites:

1. Classic Buffalo Sauce

Mix together melted butter, hot sauce, and a tiny bit of garlic powder—Frank’s RedHot is the premier flavor, but they can all work their magic—then give the wings a slather while they’re still extremely warm.

2. Garlic Parmesan

Combine melted butter, minced garlic, grated Parmesan cheese, and a little black pepper for a rich, savory coating.

3. Honey BBQ

Mix your favorite BBQ sauce with honey for a sweet and smoky flavor.

4. Lemon Pepper

Toss the wings in melted butter and sprinkle with lemon pepper seasoning. Simple but packed with flavor.

The Secret to Extra Crispy Fried Chicken Wings

Restaurant-style wings have a delectable snap because of the tricks they use to make them, a knowledge few home cooks know. One of the best methods is using a light coating of cornstarch or baking powder before frying. Cornstarch helps draw out moisture from the skin, creating a crispier texture when it hits the hot oil. Baking powder works similarly, creating tiny bubbles in the coating that give the wings an airy, crunchy bite.

Another trick is letting the wings rest after coating. If you toss the wings in flour and cornstarch, let them sit for at least 10 minutes before frying. This allows the coating to stick better and develop a more even crunch.

How to Keep Fried Chicken Wings from Getting Greasy

Nobody wants soggy, greasy wings. The key to avoiding this is keeping your oil at the right temperature. If the oil is too cold, the wings will absorb too much oil instead of crisping up. Make sure your oil stays at 350°F for the perfect balance of crispy skin and juicy meat.

Another mistake that leads to greasy wings is not draining them properly. When you take the wings out of the fryer, don’t just put them on a paper towel—place them on a wire rack over a baking sheet. This keeps air circulating around them and prevents steam from softening the crispy exterior.

The Day I Finally Got Fried Chicken Wings Right

For years, I thought making perfect fried chicken wings at home was impossible. Every time I tried, they either turned out greasy, overcooked, or worse—dry and chewy. I followed recipes, watched videos, and even asked a chef friend for advice, but nothing quite matched that restaurant-style crispiness.

Then one weekend, determined to crack the code, I decided to try double-frying. I fried the wings at a lower temperature first, let them rest, then fried them again at a higher heat. The result? The crispiest, juiciest wings I’d ever made. The crunch was loud, the inside was tender, and for the first time, I felt like I had unlocked the secret to perfect wings.

Choosing the Right Chicken Wings for Frying

Not all wings are created equal. When buying wings for frying, fresh wings are the best choice. While frozen wings can work, they must be completely thawed and patted dry to prevent oil splatter and soggy skin.

The two main parts of a wing are the drumette (which looks like a small drumstick) and the flat (the middle section with two bones). Both cook evenly when fried, but some people have a preference—drumettes have more meat, while flats are crispier due to their higher skin-to-meat ratio.

If you’re a fan of wings but want something meatier, you might also enjoy Turkey Wings. They offer the same crispy, flavorful experience but on a larger scale, perfect for those who want a heartier bite.

The Best Side Dishes for Fried Chicken Wings

Fried wings are good just by themselves, but they give an even better taste when served with some sides as well. Here are some classic side dishes that are just wonderful with crisp fried wings:

• Celery and Carrot Sticks – A refreshing, crunchy contrast to the rich, fried texture of the wings.
• Ranch or Blue Cheese Dressing – The perfect dipping sauce to balance out the heat from Buffalo wings or add extra creaminess.
• French Fries – A classic pairing that never fails, especially when tossed in a little seasoning salt.
• Coleslaw – The cool, tangy crunch of coleslaw cuts through the richness of fried wings.
• Mac and Cheese – A creamy, cheesy side that pairs well with spicy wings.

How to Reheat Fried Chicken Wings Without Losing the Crunch

Fried wings are best fresh, but if you have leftovers, reheating them properly makes all the difference. Avoid using the microwave—it makes the skin rubbery. Instead, use an oven or air fryer to bring them back to life.

• Oven method: Set the oven temperature at 375°F, then take your wings and lay them on a wire rack covering a baking sheet, and heat for about 10-15 minutes until crispy.
• Air fryer method: Set the air fryer to 375°F and reheat the wings for 5-7 minutes, shaking them halfway through.

Both methods help maintain that crispy texture while keeping the meat juicy.

The Best Time to Fry Chicken Wings

Timing matters when it comes to frying chicken wings. If you’re making them for a party or game day, try to fry them right before serving to keep them hot and crispy. If you need to prepare ahead, you can partially fry the wings at 325°F for about 5-6 minutes, let them cool, and then do a final fry at 375°F for 2-3 minutes right before serving. This double-frying technique helps keep them crispy even if they sit for a while.

Frequently Asked Questions

Final Thoughts

Fried chicken has very crispy wings, juicy, and seriously too good-wondering. Very excellent method to prepare really hot restaurant-style wings is at home. When fried, the wings are perfect in crunch-whether you prefer them sauced buffalo-style, cloaked in garlic and parmesan, or just simply seasoned salt and pepper.

Now that you’ve got all the tips and tricks, it’s time to fire up the oil and get cooking. Just be warned—once you make these, you might become the go-to wing master in your friend group.

The Perfect Fried Chicken Wings

Pin Recipe

Print Recipe

Fried chicken has very crispy wings, juicy, and seriously too good-wondering. Very excellent method to prepare really hot restaurant-style wings is at home.

• Author: Amélie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Deep Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• • 2 lbs chicken wings (split into drumettes and flats)

• • 1 cup all-purpose flour (optional, for extra crispiness)

• • 1 teaspoon salt

• • 1 teaspoon black pepper

• • 1 teaspoon garlic powder

• • 1 teaspoon paprika

• • ½ teaspoon cayenne pepper (optional, for heat)

• • 1 tablespoon cornstarch (for a crispier coating)

• • Oil for frying (using vegetable, canola, or peanut oil)

Instructions

1. Prepare the Wings

Drying with paper towels becomes essential. Draining out any excess moisture is very useful in making the skin crisp up while frying. For extra crispy wings, toss the wings with a mix of flour, cornstarch, and seasonings. This will yield a light, crispy coating.

 

2. Heat the Oil

Then fill a deep fryer, or a heavy-bottom pot, with oil and keep at least a couple of inches of spare space at the top to avoid spills while heating the oil at 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer for keeping a steady temperature because when the oil is too hot, the outer skin starts to burn before the inside cooks completely; thus, the thermometer will help monitor it.

3. Fry in Batches

Cautiously, slip a few wings into the hot oil with no more jointing of the pot. Frying in small batches would allow for the even cooking of the wings. Cook for 8-10 minutes, turning them from time to time until the wings turn to golden brown and crisp.

 

4. Drain and Rest

Take the wings out and remove with tongs or a slotted spoon, let rest on a wire rack lined with paper towel. Let them rest for a few minutes to allow excess oil to drain. This keeps them from getting soggy.

5. Toss in Sauce or Seasoning

You can now toss the wings with the sauce of your preference or just dust them with some extra seasoning. If you want a dry rub, mix a blend of salt, garlic powder, paprika, and a little cayenne for extra kick.

Notes

• Use cornstarch – Adding cornstarch to the flour mixture gives the wings an extra crunch.
• Double fry for extra crispiness – Fry the wings once at 325°F for 5-6 minutes, then let them rest. Increase the oil temperature to 375°F and fry for another 2-3 minutes. This technique makes the skin even crispier.
• Keep the oil temperature steady – If the oil is too hot, the wings will burn. If it’s too cold, they’ll be greasy. Aim for 350°F throughout.
• Dry the wings before frying – Moisture is the enemy of crispy wings. Always pat them dry before cooking.

Nutrition

• Serving Size: 6-8 wings
• Calories: 450
• Fat: 30g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 28g

Keywords: fried chicken wings, chicken wings