Crispy Fried Chicken Wings

When you want chicken wings with shatter-crisp coating and juicy meat inside, a simple buttermilk soak and a well-seasoned flour dredge do the job beautifully. Fry in batches, keep the oil steady, and you’ll get wings that are deeply golden, audibly crisp, and ready for whatever sauce or seasoning you love most.

Golden brown fried chicken wings on a paper towel, showcasing a delicious, crispy texture.

4 servings per full batch · About 1 hour 15 minutes, plus optional extra chilling

https://cyrusramsey.com/crispy-fried-chicken-wings/

Ingredients

  • 2 pounds chicken wings, split into flats and drumettes, tips removed if desired
  • 1 cup buttermilk
  • 1 tablespoon hot sauce, optional
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt, plus more to finish
  • 1/2 teaspoon cayenne pepper, optional for extra heat
  • Neutral oil for frying, such as canola, peanut, or vegetable oil
  • Hot honey, buffalo sauce, or dry seasoning, for serving

Method

Recipe by Heather Schiefelbein.

  1. Soak the wings. Pat the wings dry with paper towels. In a large bowl, whisk together the buttermilk, hot sauce if using, and 1 teaspoon salt. Add the wings and toss to coat. Cover and chill for at least 30 minutes, or up to 2 hours.
  2. Make the coating. In a shallow bowl or baking dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using.
  3. Set up for dredging. Line a baking sheet with a rack or parchment. Remove a few wings at a time from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating sticks well. Set coated wings on the rack and let them rest for 10 minutes. This helps the crust adhere and fry up crisp.
  4. Heat the oil. Pour 2 to 3 inches of oil into a deep skillet, Dutch oven, or heavy pot. Heat to 350°F. A thermometer is the easiest way to keep the oil steady.
  5. Fry in batches. Add a few wings at a time, making sure not to crowd the pan. Fry for 10 to 12 minutes, turning occasionally, until the coating is deep golden and crisp. The oil temperature will dip when the wings go in, so give it a moment to recover between batches.
  6. Check for doneness. The wings should reach 165°F at the thickest part without touching bone. The crust should sound crisp when tapped with tongs and look evenly browned.
  7. Drain and season. Transfer the wings to a wire rack set over a baking sheet, not paper towels if you want maximum crunch. Sprinkle lightly with salt while they are hot.
  8. Serve right away. Toss with hot honey or buffalo sauce if you like, or serve the wings plain with ranch, blue cheese dressing, celery, and carrot sticks.

Serving, useful notes and storage

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.