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
Ingredients
2 lbs chicken wings (drums and flats)
2 large eggs
½ cup buttermilk (or regular milk)
1 cup all-purpose flour
1 cup cornstarch
2 tsp baking powder
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp smoked paprika
1 tsp salt (plus more to taste)
½ tsp black pepper
1 tsp cayenne pepper (optional, for extra heat)
Vegetable oil for frying
Instructions
Prepare the Wings
Pat chicken wings dry with paper towels. If whole, cut at the joints to separate drums and flats.
Bread the Wings
In a large bowl, mix flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (optional). In another bowl, whisk eggs with buttermilk. Dip each wing in egg wash, let excess drip off, then dredge in the flour mixture, pressing gently to help coating stick. Shake off extra. For extra crunch, dip again in egg wash and flour mixture.
Fry the Wings
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry wings in batches without overcrowding, 8–10 minutes, turning occasionally, until golden and crispy with an internal temp of 165°F (74°C). Transfer to a wire rack over a baking sheet and sprinkle lightly with salt while hot.
Serve
Enjoy immediately with dipping sauces like 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
