Crispy Breaded Deep-Fried Chicken Wings
Golden, crispy, and packed with flavor, these deep-fried chicken wings feature a perfectly seasoned breading and a satisfying crunch in every bite.
These Crispy Breaded Deep-Fried Chicken Wings are the ultimate comfort food, boasting a golden, crunchy coating that locks in juicy, flavorful meat. Seasoned with a blend of garlic, onion, smoked paprika, and a hint of cayenne for optional heat, each wing is double-coated for extra crispiness. Perfectly fried to a mouthwatering golden brown, they’re served hot and fresh, ideal for dipping in your favorite sauces like ranch, blue cheese, or honey mustard, or spice it up with your favorite hot sauce.
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 lbs chicken wings (drums and flats)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 tsp baking powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for extra heat)
- 2 large eggs
- ½ cup buttermilk (or regular milk)
- Vegetable oil for frying
Instructions
Prep the Wings
Pat the chicken wings dry with paper towels to remove excess moisture. If the wings aren’t already separated, cut at the joints to separate drums and flats.
Prepare the Breading Station
In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). In another bowl, whisk together the eggs and buttermilk.
Coat the Wings
Dip each wing into the egg mixture, letting any excess drip off. Dredge the wing in the flour mixture, pressing gently to adhere the breading. Shake off any excess. For extra crispiness, repeat the process: dip the wing back into the egg mixture and coat it in the flour mixture again.
Heat the Oil
Heat the oil in a deep fryer or a large pot to 350°F (175°C). Use enough oil to fully submerge the wings.
Fry the Wings
Fry the wings in batches to avoid overcrowding. Cook for 8–10 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C). Transfer cooked wings to a wire rack set over a baking sheet to drain excess oil. Sprinkle with a little salt immediately after frying.
Serve
Serve the crispy breaded chicken wings hot with your favorite dipping sauces, such as ranch, blue cheese, or honey mustard.
Pat the chicken wings dry with paper towels to remove excess moisture. If the wings aren’t already separated, cut at the joints to separate drums and flats.
In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). In another bowl, whisk together the eggs and buttermilk.
Dip each wing into the egg mixture, letting any excess drip off.
Dredge the wing in the flour mixture, pressing gently to adhere the breading. Shake off any excess.
Heat the oil in a deep fryer or a large pot to 350°F (175°C). Use enough oil to fully submerge the wings.
Fry the wings in batches to avoid overcrowding. Cook for 8–10 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C). Transfer cooked wings to a wire rack set over a baking sheet to drain excess oil. Sprinkle with a little salt immediately after frying.
Serve the crispy breaded chicken wings hot with your favorite dipping or hot sauces
