Deep Fried Chicken Wings That Turn Out Crispy Every Time

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Crispy deep fried chicken wings on platter

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Deep fried chicken wings are the ultimate snack-time superstar—crispy, juicy, and bursting with flavor in every single bite. Whether you’re planning a party platter or just want to treat yourself to something indulgent, this is the only guide you’ll need. We’ll go over exactly how long to fry them, the trick to locking in that crunch, whether or not flour is necessary, and how to know when they’re perfectly cooked. You’ll also get the secrets I’ve learned over decades of home cooking. Ready to serve wings that actually disappear the moment they hit the table? Let’s do it.

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Crispy deep fried chicken wings on platter

Deep Fried Chicken Wings That Turn Out Crispy Every Time


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  • Author: Olivia Bennett
  • Total Time: 25 mins
  • Yield: 4 servings 1x

Description

Crispy, golden deep fried chicken wings that are juicy on the inside and crunchy on the outside. Perfect for game day, parties, or anytime you want a satisfying bite.


Ingredients

Scale

2 lbs chicken wings (drumettes and flats)

1 cup all-purpose flour

1 tbsp cornstarch

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

1/2 tsp baking powder

Vegetable oil for frying


Instructions

1. Pat the wings dry thoroughly with paper towels.

2. Mix flour, cornstarch, baking powder, and spices in a large bowl.

3. Coat the wings well in the dry mix.

4. Let coated wings rest for 10–15 minutes.

5. Heat oil to 350°F in a deep fryer or heavy-bottomed pot.

6. Fry wings in small batches for 8–10 minutes or until golden brown and floating.

7. Transfer to a wire rack or paper towel to drain excess oil.

8. Serve plain or toss in your favorite sauce.

Notes

Double-fry for extra crispiness: fry first at 325°F for 8 minutes, rest, then fry again at 375°F for 2–3 minutes.

Always use a thermometer to ensure wings reach 165°F internally.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Appetizer, Snack
  • Method: Deep Frying
  • Cuisine: American

Nutrition

  • Serving Size: ~6 wings
  • Calories: 430
  • Sugar: 0g
  • Sodium: 580mg
  • Fat: 29g
  • Saturated Fat: 7g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 95mg

The Story Behind These Deep Fried Chicken Wings

If you stepped into my kitchen right now, you’d probably hear the pop of hot oil and smell something downright irresistible. That’s because deep fried chicken wings are more than just a recipe for me—they’re a connection to my childhood in Vermont. My dad had this way of frying them outside in an old Dutch oven on our back porch, and even though we didn’t call it a ritual back then, it absolutely was.

He never needed a thermometer. He just knew. And somehow, those wings came out crispy and golden every single time.

Now that I’m in Asheville, North Carolina with my own family, I’ve kept that tradition alive—only now I use a kitchen thermometer, a few clever tricks, and a whole lot of trial-and-error wisdom. The result? Deep fried chicken wings that are easy to make and hard to stop eating.

Some nights I serve them with a simple side of ranch. Other nights, I pair them with buffalo chicken bowls or a slider-sized version like these for the perfect game-day lineup. Either way, they’re always gone before the oil cools.

This isn’t about fancy ingredients or hard-to-pronounce techniques. It’s about making food that’s bold, crisp, and comforting—just like the kind that made me fall in love with cooking in the first place.

Mastering Deep Fried Chicken Wings at Home

Ingredients for deep fried chicken wings
Ingredients laid out for frying crispy wings

Ingredients That Make a Difference

The secret to unforgettable deep fried chicken wings isn’t about stuffing your spice cabinet. It’s about choosing ingredients that work together to give you that golden crunch and deep, juicy flavor. Here’s what you’ll need to make about 2 pounds of wings:

  • 2 pounds chicken wings (drumettes and flats)
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch (for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder (the real crispy-maker)
  • Vegetable oil, for frying (enough to fully submerge the wings)

Optional but amazing: A dash of cayenne for heat or a quick toss in buffalo sauce when they’re fresh out of the fryer.

These pantry staples might seem simple, but when combined—and cooked at the right temperature—they create deep fried chicken wings with a crispy coating that doesn’t fall off or go soggy.

Step-by-Step Instructions That Work

Floured chicken wings ready to fry
Wings resting before frying for a crispy crust

Start by patting your wings dry with paper towels. This is huge. Any moisture left behind will fight the crispiness you’re working so hard to build.

In a large bowl, mix flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper. Toss the wings in this dry mixture until evenly coated. Let them sit for 10–15 minutes—this helps the flour bond to the skin.

While the wings rest, heat your oil to 350°F. Use a deep fryer or a deep, heavy-bottomed pot with a thermometer. Don’t guess—temperature matters. If the oil’s too cool, you’ll end up with greasy wings. Too hot, and they’ll burn before the inside cooks through.

Chicken wings frying in oil
Wings bubbling in oil to crispy perfection

Fry in small batches for 8–10 minutes, depending on wing size. The wings should float to the top and be a deep golden brown when ready. Use a slotted spoon to transfer them to a wire rack or paper-towel-lined tray.

Let them rest for a few minutes before serving—this is the perfect time to toss them in sauce if you like them sticky. Or, leave them plain and serve with a creamy dip. They pair beautifully with BBQ chicken wings in oven or even smoked chicken wings for variety.

The result? Crispy, juicy, flavor-packed deep fried chicken wings that are anything but basic.

Secrets to Extra Crispy Deep Fried Chicken Wings

Why Flour Matters Before Frying

If you’re aiming for deep fried chicken wings that are shatteringly crispy, flour is non-negotiable. Tossing your wings in seasoned flour is what gives them that crave-worthy crust. But here’s the secret—don’t just use plain flour. The real magic happens when you mix in a bit of baking powder and cornstarch.

Cornstarch creates a lighter, more delicate crispiness, while baking powder causes small bubbles to form during frying. This expands the surface area of the skin, giving your deep fried chicken wings that signature golden crunch. It’s the same science behind why your favorite takeout wings always seem so much crispier than homemade.

Also, never skip the resting time. After coating the wings in the flour mixture, let them rest for at least 10–15 minutes. This gives the coating time to absorb into the skin and bond, which helps it stay on when the wings hit the oil.

You can even use this method on other fried favorites. Try flouring and resting before air frying wings, like in our air fryer chicken wings recipe, for a lighter but still satisfying crunch.

Double Frying: The Game-Changer for Crunch

Want your deep fried chicken wings to blow everyone away with crispiness? Double frying is your answer. It’s a simple two-step technique that guarantees maximum crunch without drying out the meat.

Here’s how it works:

  • First fry: Cook the wings at 325°F for 8 minutes. This cooks the meat through without over-browning the exterior.
  • Let them rest: Remove and rest the wings for about 10 minutes. This allows steam to escape and sets the coating.
  • Second fry: Return them to oil at 375°F for 2–3 minutes, just until they’re deep golden brown and audibly crispy.

The double fry method is what sets great deep fried chicken wings apart from the average. It removes surface moisture and crisps the skin to perfection without overcooking the inside.

You can apply this technique to similar dishes like sticky cherry chicken thighs to get a crisp exterior while keeping the interior juicy and flavorful.

Whether you’re serving them plain or sauced, double fried wings will hold up better, stay crisp longer, and impress every time. Once you master it, your deep fried chicken wings will never be soggy again—and your guests will beg for your method.

Timing, Doneness, and Serving Deep Fried Chicken Wings

Served deep fried chicken wings with sauces
Golden fried chicken wings ready to enjoy

How Long to Fry and Know When They’re Done

Cooking deep fried chicken wings to crispy perfection starts with the right temperature—and finishes with the right timing. The sweet spot? 8 to 10 minutes in oil heated to a steady 350°F to 375°F. That range gives you enough heat to crisp the outside without drying out the meat inside.

But how do you know your deep fried chicken wings are actually done?

Here’s the golden rule: when the wings float and turn deep golden brown, they’re very close. Floating isn’t just about buoyancy—it’s a signal that most of the internal moisture has evaporated and the outside has reached that crisp ideal.

To be sure, use a meat thermometer. The internal temperature should read at least 165°F at the thickest part of the drumette. If you’re frying large wings, aim closer to 10 minutes. For smaller wings, 8 minutes usually does the trick.

If you’re trying a twist like chicken cornbread casserole, you’ll want different timing altogether—but for wings, the float test plus a quick temperature check is all you need.

How to Serve Deep Fried Chicken Wings for the Best Experience

Fresh out of the fryer, wings are at their absolute best. You want to serve them within 5–10 minutes of frying—just long enough for the oil to drain and the exterior to firm up.

Don’t cover them or pile them into a bowl too soon, or steam will soften that beautiful crisp skin. Instead, spread them out on a wire rack or paper-towel-lined tray and let them rest in a single layer.

From there, you’ve got options. Toss them in classic buffalo sauce. Glaze them with honey garlic. Or go dry rub with lemon pepper. No matter what direction you take, crispy deep fried chicken wings make the perfect partner for ranch or blue cheese dressing.

Need a great side dish idea? Try pairing them with a cool, tangy contrast like chicken salad with grapes or go hearty with potato wedges.

Serving tip: If you’re making a big batch, keep the first rounds warm in a 250°F oven on a wire rack while you fry the rest. That way, every bite is hot, crispy, and just as good as the last.

Frequently Asked Questions About Deep Fried Chicken Wings

How long does it take to deep fry some wings?

It usually takes 8 to 10 minutes to deep fry chicken wings at 350°F to 375°F. Make sure the oil stays hot and consistent, and don’t overcrowd the pot. Use a thermometer if you have one—the internal temp should reach 165°F. You’ll know they’re close when they float and look golden brown.

What is the secret ingredient to crispy wings?

The true secret to crispy deep fried chicken wings is baking powder. When added to your flour mix, it helps create bubbles that puff up the coating, giving it a light, ultra-crispy texture. Pair it with cornstarch for even better crunch.

Do deep-fried chicken wings float when done?

Yes, they usually float when they’re nearly done. That’s because the moisture has been cooked out, making the wings lighter. Still, don’t rely on floating alone—always check for a deep golden color and an internal temperature of 165°F for safety.

Should I flour my wings before frying?

Definitely. Flour helps form that crispy crust everyone loves. Mix flour with a little cornstarch and baking powder for best results. Let the coated wings rest before frying so the flour sticks well and doesn’t fall off in the oil.

Conclusion: Crispy Wings Are Always Worth It

There’s something undeniably satisfying about pulling a batch of hot, golden deep fried chicken wings from the fryer and hearing that first crunch as someone takes a bite. Whether you keep it classic or dress them up with bold flavors, great wings come down to simple steps: dry your wings, flour them well, watch your oil temperature, and don’t skip the rest time.

These deep fried chicken wings are the kind of thing that brings people together—no matter the occasion. Serve them as a game-day favorite, a casual dinner, or even a backyard gathering paired with grilled chicken and rice for a full meal.

If you’ve ever doubted your frying skills or ended up with soggy skin, let this be your new go-to. You don’t need a culinary degree to make wings that rival your favorite sports bar—just good ingredients, hot oil, and a little confidence.

for more check this Crispy Fried Chicken Wings





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