Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
For the Chicken
- 3 pounds chicken wings, split and tips removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil, as needed
For the Wet Batter (Bowl 1)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 2 tablespoons hot sauce
- 2 large eggs
- 1/2 cup club soda
For the Final Coating (Bowl 2)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For Frying
- 4 cups cooking oil, or as needed for deep frying
Instructions
- 1
Pat the 3 pounds of chicken wings completely dry. Drizzle with 1 tablespoon of olive oil, then season with 1 teaspoon each of onion powder, garlic powder, cayenne pepper, paprika, chicken bouillon, and ground black pepper. Mix thoroughly until all wings are well coated. Set aside.
⏱️ 5 min
- 2
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, and 1 tablespoon paprika. Whisk these dry ingredients together.
⏱️ 3 min
- 3
Pour 1 cup buttermilk, 2 tablespoons pickle juice, 2 tablespoons hot sauce, and 2 large eggs into the dry mixture from Step 2. Whisk until well combined.
⏱️ 2 min
- 4
Add 1/2 cup club soda to the wet batter and whisk again until the batter is smooth. Set the wet batter aside.
⏱️ 2 min
- 5
In a separate bowl, combine 1 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon onion powder, and 1 tablespoon garlic powder. Mix these dry ingredients together with a fork.
⏱️ 2 min
- 6
Heat cooking oil in a deep pot or Dutch oven until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 7
Working in batches, take a chicken wing from the seasoned chicken bowl using tongs. Dip it into the wet batter (from Step 4), allowing any excess batter to drip off.
⏱️ 5 min
- 8
Transfer the wet-battered chicken wing to the final coating flour mixture (from Step 5). Use your hands to press the flour mixture onto the chicken, ensuring it is fully coated to create a craggy, crispy texture.
⏱️ 5 min
- 9
Carefully place the fully coated chicken wings into the hot oil. Fry for approximately 5 to 8 minutes per batch, adjusting the time based on the size of the wings, until they are golden brown and crispy. Ensure not to overcrowd the pot.
⏱️ 15 min•🌡️ 350
- 10
Remove the fried chicken wings from the oil using a slotted spoon or spider strainer, allowing any excess oil to drain. Serve hot, optionally drizzled with additional hot sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Wings
For the Chicken
- 3 pounds chicken wings, split and tips removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil, as needed
For the Wet Batter (Bowl 1)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 2 tablespoons hot sauce
- 2 large eggs
- 1/2 cup club soda
For the Final Coating (Bowl 2)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For Frying
- 4 cups cooking oil, or as needed for deep frying
Instructions
- 1
Pat the 3 pounds of chicken wings completely dry. Drizzle with 1 tablespoon of olive oil, then season with 1 teaspoon each of onion powder, garlic powder, cayenne pepper, paprika, chicken bouillon, and ground black pepper. Mix thoroughly until all wings are well coated. Set aside.
⏱️ 5 min - 2
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, and 1 tablespoon paprika. Whisk these dry ingredients together.
⏱️ 3 min - 3
Pour 1 cup buttermilk, 2 tablespoons pickle juice, 2 tablespoons hot sauce, and 2 large eggs into the dry mixture from Step 2. Whisk until well combined.
⏱️ 2 min - 4
Add 1/2 cup club soda to the wet batter and whisk again until the batter is smooth. Set the wet batter aside.
⏱️ 2 min - 5
In a separate bowl, combine 1 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon onion powder, and 1 tablespoon garlic powder. Mix these dry ingredients together with a fork.
⏱️ 2 min - 6
Heat cooking oil in a deep pot or Dutch oven until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 7
Working in batches, take a chicken wing from the seasoned chicken bowl using tongs. Dip it into the wet batter (from Step 4), allowing any excess batter to drip off.
⏱️ 5 min - 8
Transfer the wet-battered chicken wing to the final coating flour mixture (from Step 5). Use your hands to press the flour mixture onto the chicken, ensuring it is fully coated to create a craggy, crispy texture.
⏱️ 5 min - 9
Carefully place the fully coated chicken wings into the hot oil. Fry for approximately 5 to 8 minutes per batch, adjusting the time based on the size of the wings, until they are golden brown and crispy. Ensure not to overcrowd the pot.
⏱️ 15 min•🌡️ 350 - 10
Remove the fried chicken wings from the oil using a slotted spoon or spider strainer, allowing any excess oil to drain. Serve hot, optionally drizzled with additional hot sauce.
⏱️ 3 min