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

4

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Fresh
2 lbs chicken wings (drums and flats)
2 large eggs

Packaged
½ cup buttermilk (or regular milk)
1 cup all-purpose flour
1 cup cornstarch
Vegetable oil (for deep frying)

Seasoning
2 tsp baking powder
1½ tsp garlic powder
1½ tsp onion powder
1 tsp smoked paprika
1 tsp salt (plus more to taste)
½ tsp black pepper
1 tsp cayenne pepper (optional)

Preparing the Wings
Pat 2 lbs chicken wings (drums and flats) completely dry with paper towels to help them crisp. In a large bowl, whisk together 2 large eggs and ½ cup buttermilk (or regular milk) until smooth. Add the wings to this mixture and toss to coat evenly, letting them sit for about 10–15 minutes so the coating adheres better.

Mixing the Coating
In a separate bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt (plus more to taste), ½ teaspoon black pepper, and 1 teaspoon cayenne pepper (optional). Mix thoroughly so the seasoning is evenly distributed.

Heating the Oil
Fill a deep pot or fryer with vegetable oil for deep frying and heat to about 350°F. Maintain this temperature to ensure the wings cook evenly and become crispy without absorbing too much oil.

Coating and Frying the Wings
Remove the wings from the egg mixture, letting excess drip off, then dredge them in the seasoned flour mixture, pressing lightly to ensure a full coating. Carefully place the coated wings into the hot oil in batches, avoiding overcrowding. Fry for about 8–10 minutes, turning occasionally, until golden brown, crispy, and fully cooked through. Transfer to a wire rack or paper towels to drain excess oil.

Finishing and Serving
Sprinkle the hot wings with a little extra salt to taste if desired. Serve immediately while crispy, paired with your favorite dipping sauces or sides.