Crispy Fried Chicken Wings

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Crispy Fried Chicken Wings 🍗🔥✨

Ultra-crispy on the outside, juicy on the inside—these Crispy Fried Chicken Wings are everything a wing lover dreams of. Seasoned to perfection, coated in a light flour–cornstarch crust, and fried until golden, they’re amazing on their own or tossed in a bold Korean-style spicy sauce for next-level flavor. Perfect for game day, parties, or anytime cravings hit.

Ingredients (Serves 4–6)

For the Chicken:

  • 2 lbs chicken wings, split at joints, tips removed

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar or lemon juice

For the Crispy Coating:

  • 1/2 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

For Frying:

  • Vegetable oil (canola or peanut oil recommended)

Optional Korean-Style Spicy Sauce:

  • 2 tablespoons gochujang (Korean chili paste)

  • 1 tablespoon honey

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 cloves garlic, minced

Instructions

Step 1: Season the Wings

  1. Pat the chicken wings completely dry with paper towels (this is key for crispiness).

  2. In a large bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne.

  3. Add soy sauce and rice vinegar (or lemon juice).

  4. Toss wings until evenly coated.

  5. Let marinate for at least 20 minutes (or up to 4 hours in the fridge for deeper flavor).

Step 2: Prepare the Coating

  1. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

  2. Lightly dredge each wing in the coating, shaking off excess.

  3. Place coated wings on a tray and rest for 5–10 minutes to help the coating adhere.

Step 3: Fry the Wings

  1. Heat oil in a deep pot or fryer to 350°F (175°C).

  2. Fry wings in batches (do not overcrowd) for 8–10 minutes, turning occasionally, until golden brown and crispy.

  3. Remove and drain on a wire rack or paper towels.

  4. Optional double-fry: Let wings rest 5 minutes, then fry again for 2–3 minutes for extra crunch.

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