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Instructions
Step 1: Prepare the Wings
Before you start frying, make sure your chicken wings are ready. Pat the wings dry with paper towels to remove excess moisture—this will help the coating stick better and ensure a crispy result.
Step 2: Season the Wings
In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper. This seasoned flour mix will be the key to that flavorful, crispy coating. Toss the chicken wings in this mixture until they are fully coated. Set aside for a few minutes to let the flour adhere to the wings.
Step 3: Make the Egg Wash
In a separate bowl, whisk together the eggs and buttermilk. This mixture will act as a glue for the coating, ensuring a thick and crispy crust.
Step 4: Double-Coat the Wings
Dip each chicken wing into the egg mixture, then return it to the flour mixture for a second coating. This double-coating method creates an extra crispy outer layer when fried, so don’t skip this step! Place the coated wings on a plate or wire rack while you heat the oil.
Step 5: Heat the Oil
In a large, deep pot, pour enough vegetable oil to fill about 2 inches. Heat the oil to 350°F (175°C). It’s important to get the oil to the right temperature—too hot, and the wings will burn on the outside while remaining raw inside; too cold, and they’ll turn out greasy instead of crispy. Use a kitchen thermometer to monitor the temperature if possible.
Step 6: Fry the Wings
Carefully place the wings in the hot oil, making sure not to overcrowd the pot (this lowers the oil temperature). Fry the wings in batches, cooking each batch for about 8-10 minutes, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 7: Drain and Serve
Once the wings are fried to crispy perfection, use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to maintain their crispiness.
Serving Suggestions
- Toss in Sauce: If you prefer sauced wings, now is the time to toss them in your favorite sauce. Classic options include buffalo sauce, BBQ sauce, honey garlic, or even sweet chili.
- Serve with Dips: Serve your fried wings with ranch or blue cheese dressing for dipping. You can also pair them with celery and carrot sticks for a refreshing crunch on the side.
Tips for the Best Fried Chicken Wings
- Cornstarch for Extra Crunch: Adding cornstarch to the flour mixture helps create an even crispier coating.
- Maintain the Oil Temperature: Make sure the oil stays at a consistent 350°F to prevent undercooked or soggy wings. Fry in small batches to avoid dropping the oil temperature too much.
- Dry the Wings: Always pat your wings dry before coating them—excess moisture will interfere with the crispiness of the coating.
Customization and Variations
- Spicy Fried Wings: Add extra cayenne pepper or a pinch of red pepper flakes to the seasoning mix for more heat.
- Lemon-Pepper Wings: After frying, toss the wings in a mix of melted butter and lemon-pepper seasoning for a zesty, tangy flavor.
- Garlic Parmesan Wings: Toss the fried wings in melted butter, minced garlic, and grated Parmesan for a savory twist.
Final Thoughts
These Homemade Fried Chicken Wings are crispy, juicy, and packed with flavor. They’re perfect for game day, family dinners, or even as an appetizer for a party. With this recipe, you can easily master the art of making delicious fried chicken wings at home. Whether you enjoy them plain, with a side of dipping sauce, or tossed in your favorite wing sauce, you’ll never want to go back to takeout wings again!
Try this recipe today and enjoy the crispy goodness of homemade fried chicken wings!