Fried Chicken Wings
Golden, crunchy fried chicken wings with a perfectly seasoned, shatteringly crisp crust and juicy, tender meat inside. These wings are coated in a well-spiced flour mixture and deep-fried until beautifully browned. A game day classic and crowd favorite ready in under an hour.
For 4 servings
- prep · ~5 min
Pat the chicken wings completely dry.
Use paper towels to pat all the chicken wing pieces completely dry. Removing excess moisture helps the coating stick and the skin crisp up properly.
TIPDon't skip the drying step — any extra moisture will make the coating fall off. - mix · ~2 min
Mix the seasoned flour dredge.
1.In a large mixing bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.2.Whisk everything together until evenly distributed.3.In a separate bowl, beat the 2 eggs until smooth.TIPThe cornstarch is the secret to that extra-crispy crust — it keeps the coating light and shatteringly crisp. - prep · ~15 min
Coat the wings in egg, then dredge in flour.
1.Set up a breading station: seasoned flour bowl, egg wash bowl, and a clean tray for coated wings.2.Dip each wing piece in the beaten egg, letting excess drip off for a few seconds.3.Place the wing into the seasoned flour mixture and press firmly to coat all sides.4.Shake off excess flour and place the coated wing on the tray.5.Repeat with all 16 pieces and let them rest on the tray for 10 minutes to help the coating adhere.TIPResting the coated wings for 10 minutes before frying helps the flour hydrate slightly and stick to the skin — no bare spots. - fry · ~20 min
Heat the oil and fry the wings in batches.
1.Pour 4 cups of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C).2.Carefully lower 5-6 wings into the hot oil using tongs. Do not overcrowd the pot.3.Fry for 10-12 minutes, turning once halfway through, until deeply golden brown and the internal temperature of the thickest part reaches 165°F (74°C).4.Remove wings with tongs and place them on the cooling rack set over a baking sheet.5.Bring the oil back to 350°F between batches and repeat until all wings are fried.TIPKeep the oil temperature steady at 350°F. Too hot and the coating burns before the meat cooks; too cool and the wings absorb oil and turn greasy. - rest · ~3 min
Rest the wings for 3 minutes before serving.
Let the hot wings sit on the rack for a few minutes. This allows the crust to set and the juices to redistribute inside the meat.
- serve
Serve hot with your favorite dipping sauces.
Arrange the wings on a platter and serve immediately while hot and crispy. Classic pairings include blue cheese dressing, ranch, buffalo sauce, or barbecue sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken wings thoroughly dry with paper towels before coating.
- 2Let the coated wings rest for 10 minutes so the flour adheres to the skin.
- 3Use a deep-fry or instant-read thermometer to maintain a steady 350°F oil temperature.
- 4Fry wings in small batches (5–6 pieces) to avoid dropping the oil temperature.
- 5Place fried wings on a wire rack over a baking sheet, not on paper towels, to keep the crust crisp.
- 6If making ahead, reheat in a 400°F oven on a wire rack for 5–7 minutes to restore crunch.
Adapt it for your goals.
Buffalo-style
Toss the freshly fried wings in a mixture of ½ cup hot sauce and 4 tablespoons melted butter for classic Buffalo wings. Perfect for those who love tangy, spicy heat.
Garlic ParmesanGarlic Parmesan
After frying, toss the wings with 3 tablespoons melted butter, 2 minced garlic cloves, and ¼ cup grated Parmesan cheese. Ideal for a savory, umami-rich alternative.
Gluten freeGluten-free
Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure the cornstarch is certified gluten-free. Great for those with celiac disease or gluten sensitivity.
Honey Sriracha GlazedHoney-Sriracha Glazed
Mix ¼ cup honey with 2 tablespoons Sriracha and brush onto the fried wings. A sweet-heat option that appeals to those who enjoy sticky, spicy-sweet coatings.
Baked version (lower oil)Baked version (lower oil)
Skip deep-frying: place the coated wings on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 45 minutes, flipping halfway. Reduces oil content while still achieving a crispy coating.
Why this is on our healthy list.
Rich in Protein
Chicken wings provide high-quality animal protein, essential for muscle repair and growth, with each wing offering around 6–9 grams of protein.
Contains Iron and B Vitamins
Dark meat chicken wings are a good source of iron and B vitamins like niacin and B6, which support energy metabolism and red blood cell health.
Moderate in Carbohydrates
The flour and cornstarch coating adds moderate carbs, making this dish suitable as an occasional treat within a balanced diet rather than a high-carb meal.
Frequently asked questions
Drop a small pinch of flour into the oil — if it bubbles and sizzles immediately and rises to the surface, the oil is about 350°F. A wooden chopstick tip submerged will also produce steady bubbles at the right temperature.
