Crispy Fried Wings

Golden brown, ultra-crunchy deep fried wings give you that awesome snap followed by tender, juicy meat that'll have everyone grabbing seconds. The wings boast a well-seasoned outer layer that turns beautifully crisp when fried, making that perfect contrast between the crunchy coating and moist chicken inside. Using both flour and cornstarch creates the ultimate crispiness, while blackening spices pack every bite with rich flavors that make these wings totally addictive whether you're snacking or having them for dinner.

I once made these wings for my brother who swore nothing homemade could beat his go-to sports bar wings. After going back for thirds and finally admitting these tasted better, I knew I'd nailed it. Seeing his surprised face after biting into that first perfectly crispy wing made all the testing and tweaking totally worth it.

Wing Essentials List

• Chicken Wings: Go for plump, fresh ones with a good amount of meat. You can use whole wings cut into sections or ready-prepped party wings - just make sure you pat them really dry before adding any seasoning.
• Blackening Seasoning: This mix brings together paprika, garlic and herbs for amazing flavor depth. If you like things spicier, swap it for Cajun seasoning instead.
• All Purpose Flour: This makes up most of your crispy coating. You can use unbleached for slightly better texture, but regular flour works fine too.
• Cornstarch: The secret ingredient that gives wings that extra-special crunch. Its super-fine texture helps create that delicate, shattery outer layer everyone loves.
• Eggs: These stick everything together. Fresh eggs with bright orange yolks add a bit more richness to your coating.
• Milk: Thins out your egg mixture just right and adds a touch of creaminess. Whole milk works best but any kind will do the job.
• Hot Sauce: Adds a nice zing without too much heat. Pick one with some vinegar notes to build more complex flavors.
• Frying Oil: Choose something with a high smoke point like vegetable, canola or peanut oil. Fresh oil gives cleaner flavor and better browning.

Preparation Instructions

Season Your Wings:

Dump all your chicken wings in a big bowl and sprinkle that blackening seasoning all over them. Use your hands to rub it into every bit of the chicken. Getting hands-on like this makes sure the flavor gets into the meat, not just on top.

Allow Flavor Development:

Cover your seasoned wings with plastic or put them in a sealed container and stick them in the fridge for at least 30 minutes but you can leave them overnight too. This sitting time lets the salt work its way into the meat while all those spices soak in their flavors.

Create Your Dredging Station:

In a wide, shallow bowl, mix the flour, cornstarch, and seasoned salt until they're completely blended. In another bowl, beat your eggs with milk and hot sauce until they get a bit foamy, which helps the mixture stick better to the chicken.

Master The Coating Technique:

Take one wing at a time and dunk it in the egg mix, let the extra drip off, then roll it in the flour mixture. Press the coating firmly onto the wing to create little bumpy bits that'll get super crunchy when fried, giving you awesome texture.

Prepare Your Frying Setup:

Pour about two inches of oil into a heavy Dutch oven or deep cast iron pan and clip on a thermometer. Heat the oil slowly until it hits 350°F, adjusting your burner to keep the temperature steady throughout cooking.

Perfect The Frying Method:

Using tongs, carefully put your coated wings into the hot oil, making sure to leave at least an inch between each piece. Keep the temperature between 350-375°F by adjusting your heat, and flip the wings occasionally so they brown evenly. They'll need about seven minutes to turn perfectly golden.

Master The Draining Process:

When done, move your freshly fried wings to a cooling rack sitting on a baking sheet instead of using paper towels. This setup lets air flow all around the wings so the bottoms don't get soggy, and extra oil can drip away cleanly.

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My grandma from Italy always told me that listening to your food is key when frying. She'd say "just listen to what the chicken tells you" and once I figured out what she meant, my frying got so much better. When the bubbling slows down but hasn't completely stopped, that's when wings are just right. We always had her wings at family get-togethers, and now I make them exactly how she taught me, remembering that sometimes your ears can tell you more about cooking than your eyes can.

Temperature Matters

Getting your oil temperature right is the biggest thing that makes or breaks your wings. If the oil's too cool, your wings soak up too much grease and end up soggy. If it's too hot, you'll burn the outside while the inside stays raw. Get yourself a good clip-on deep fry thermometer so you can watch the temperature the whole time you're cooking. You can also tell if the temperature's right by how the wings react when they first hit the oil. The right temp makes steady, moderate bubbles, not wild splattering or lazy, slow bubbles. Let your oil heat back up for about two minutes between batches. If you don't wait, the temperature drops too much and your wings won't get crispy.

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I got really into perfecting fried wings after trying some amazing ones at a small place in New Orleans. After tons of practice and tweaking, I found out that taking your time really pays off. Not rushing any steps - from drying them properly to watching the temperature to handling them carefully - turns ordinary wings into something special. When friends specifically ask me to bring these wings to parties, I know all that effort was worth it. Food that brings real joy fulfills what cooking is all about, and these wings definitely do that every time.

Frequently Asked Questions

→ How do I get the crispiest chicken wings?

The key is mixing flour and cornstarch for the coating and keeping the oil at 350°F. Don't put too many wings in at once or they'll lose that crispy texture.

→ Can I prep these wings beforehand?

Yes! You can season and get the coatings ready ahead of time, but fry them right before serving for the best crunch.

→ What are some great sauces for dipping?

Ranch, buffalo, honey mustard, or blue cheese all go great with these fried wings.

→ Is it possible to make these in an air fryer?

Yes, but they might not be as crispy. Spray them with a bit of oil and cook at 400°F for 20-25 minutes, flipping halfway through.

→ How do I know they're fully cooked?

They'll be ready when they're golden and the inside temperature hits 165°F. Usually, 5-7 minutes of frying does the trick if the wings have been separated.