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The Perfect Fried Chicken Wings

A plate of crispy fried chicken wings with a bowl of ranch dipping sauce on the side.
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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.

Ingredients

Scale

    • 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

Keywords: fried chicken wings, chicken wings

Find it online: https://recipesandchill.com/crispy-fried-chicken-wings/