Description
Deliciously crispy fried chicken wings that are tender and flavorful, perfect for any occasion.
Ingredients
Scale
- 3 lbs chicken wings, split into flats and drumettes
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons hot sauce (optional)
- 1 teaspoon salt
- 6–8 cups vegetable oil (or peanut oil)
- Additional salt for seasoning
Instructions
- Pat the chicken wings dry with paper towels and season lightly with salt. Let sit at room temperature for 10 minutes.
- Set up three coating stations: whisk eggs, buttermilk, hot sauce, and salt in the first bowl; mix flour, cornstarch, and spices in the second bowl.
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Dip wings in the buttermilk mixture, then roll in the seasoned flour, pressing to adhere. Place on a wire rack.
- For double coating, dip coated wings back into the buttermilk mixture, then coat again in flour.
- Carefully fry wings in hot oil for 12-15 minutes, until golden brown and fully cooked (165°F internal temperature).
- Drain wings on a wire rack and season with salt immediately.
Notes
For maximum crispiness, control the oil temperature carefully. Consider marinating wings in buttermilk for extra flavor and tenderness.
Nutrition
- Serving Size: 4 wings
- Calories: 485
- Sugar: 1g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 160mg