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Fried Chicken Wings are super crispy on the outside, juicy and tender on the inside. They’re great on their own, or tossed in your favorite sauce and with a side of ranch or blue cheese and carrot and celery sticks.Pin this recipe for later!
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Why We Love This Fried Chicken Wing Recipe
- Super Crispy – Dredging in flour and cornstarch gives the wings a super crispy texture!
- Versatile – You can mix it up with different sauces and seasonings.
- Easy to Make – In the time it takes to heat up the oil, you can season the chicken wings for frying.
How To Make Fried Chicken Wings
See recipe card below for ingredient quantities and full instructions.
Heat Oil – Fill a large, heavy dutch oven about a third of the way full with oil. Heat oil over medium-high heat until it reaches 350℉.
Season Chicken Wings – While the oil heats, in a large bowl mix together the seasonings with the flour and cornstarch. Dry off the wings with paper towels and lightly dredge into the seasoned flour mixture, shaking off any excess.
Fry Chicken Wings – Fry the chicken wings in small batches, about 8 wings per batch, until crisp and golden brown and done, about 8-10 minutes per batch.
Finish Wings – Set fried wings on a baking sheet with a wire rack or paper towels to drain off excess oil. While still hot, you can toss wings in a large bowl with a pinch of salt, and your desired sauce and serve.
How Long Does it Take to Fry Wings?
As long as you keep your oil at around 350℉, it will take about 8-10 minutes to fry each batch. It’s important not to overcrowd the pot, meaning the wings should have space to move about and not touch. Overcrowding lowers the oil temperature which will result in longer cooking times.
The internal temperature of chicken should be 165℉. Insert an instant-read meat thermometer into the thickest part of the wing to read the temp.
Flavor Your Wings
The wing seasoning in the flour will add flavor to your wings. But once they’re cooked it’s up to you. Any sauce that you like will work here. Toss them in buffalo, BBQ sauce, teriyaki, or chili garlic sauce for traditional wing flavors.
Wings are best when eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheat in a 375℉ oven or toaster oven until heated through and the center registers 165℉ on an instant-read thermometer. Reheat in an air fryer at 400℉ for 6-8 minutes.
Whole Wings vs Flats and Drumettes – Many times wings will come whole, where the flat and drumette are still attached. For evenly cooked wings, you will want to separate them with a sharp knife or scissors, cutting right through the joint.
Flour and Cornstarch – You can leave out the flour and cornstarch and just toss the wings with the seasonings, but they may not fry up as crispy.
Sauce Options – Any sauce that you like will work here. Toss them in buffalo, BBQ sauce, teriyaki, or chili garlic sauce for traditional wing flavors.
Thaw Wings Well – Ensure the wings are thoroughly thawed and dried before placing them in the hot oil. This will keep your oil from bubbling up too quickly, which can cause burns.
Fry in Batches – You’ll likely need to fry the wings in batches so you don’t overcrowd the pan, which can lower the oil temperature.
Slotted Spoon – You can use a kitchen spider or slotted spoon to remove the wings from the oil, letting any excess oil drip away.
More Chicken Wing Recipes
Fried Chicken Wings
- 3 pounds chicken wings separated
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1/2 cup flour
- 2 tablespoons cornstarch
- Oil for deep frying
- Sauces for serving
- Fill a large, heavy dutch oven ⅓ of the way full with oil. Heat oil over medium high heat until it reaches 350℉. Make sure to keep an eye on the oil temperature and keep it within 10 degrees of this range.
- While the oil heats, in a large bowl or gallon zip top bag mix together the seasonings with the flour and cornstarch. Dry off the wings with paper towels and lightly dredge into the seasoned flour mixture, shaking off any excess.
- Fry the chicken wings in small batches, about 8 wings per batch, until crispy and done, about 8-10 minutes per batch. *Overcrowding the pan can lower the oil temperature.
- Remove wings to a baking sheet fitted with a wire rack or lined with a few layers of paper towel to remove excess oil. While still hot, toss wings in a large bowl with a pinch of salt, and your desired sauce and serve.