Crispy Chicken Wings
Crispy Chicken Wings
Ingredients
- 4.4 lbs chicken wings
For the Marinade
- 1 tablespoon cayenne/hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 teaspoon black pepper
- 1 cup buttermilk
- 2 teaspoons salt
- 1 teaspoon dried thyme, optional
- 1 teaspoon dried basil, optional
- 1 teaspoon dried oregano, optional
For the Flour Coating
- 2 1/2 cups all-purpose flour, plus extra, as needed
- 2 teaspoons sweet paprika
- 2 teaspoons cayenne/chili powder
- 1 teaspoon fine salt
For Frying
- 6 cups neutral oil
Instructions
- 1
Cut the chicken wings into drumettes and flats. In a large bowl, combine the chicken wings with the cayenne/hot sauce, garlic powder, sweet paprika, black pepper, buttermilk, and salt. If using, add the optional dried thyme, basil, and oregano. Mix well to ensure all wings are coated.
⏱️ 10 min
- 2
Cover the bowl and marinate the chicken wings in the refrigerator for at least 3 hours, or ideally overnight, to allow the flavors to meld and the buttermilk to tenderize the chicken.
⏱️ 5 min
- 3
Once marinated, remove the wings from the refrigerator. Pat them very dry with paper towels or arrange them on a wire rack to air dry for a short period. This step is crucial for achieving a crispy coating.
⏱️ 10 min
- 4
In a separate shallow bowl, combine the all-purpose flour, sweet paprika, cayenne/chili powder, and fine salt for the flour coating. Mix thoroughly.
⏱️ 5 min
- 5
Take each chicken wing and toss it in the flour mixture, ensuring it's fully coated. Then, dip the floured wing briefly into cold water (or the reserved marinade, if you prefer) and immediately coat it again thoroughly in the flour mixture. This 'double dredge' technique helps create an extra crispy crust.
⏱️ 10 min
- 6
Shake off any excess flour from the coated wings and place them on a clean wire rack. Allow the coating to set for 20–30 minutes at room temperature. This helps prevent the coating from falling off during frying.
⏱️ 25 min
- 7
While the coating is setting, heat the neutral oil in a large, heavy-bottomed pot or deep fryer to 340–355°F (170–180°C). Use a thermometer to monitor the oil temperature.
⏱️ 10 min•🌡️ 340
- 8
Carefully place the coated chicken wings into the hot oil in small batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy wings. Fry for 8–10 minutes, turning occasionally, until they are deep golden brown and cooked through.
⏱️ 40 min•🌡️ 340
- 9
Once fried, remove the wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness.
⏱️ 5 min
- 10
Serve the crispy chicken wings immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Wings
- 4.4 lbs chicken wings
For the Marinade
- 1 tablespoon cayenne/hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 teaspoon black pepper
- 1 cup buttermilk
- 2 teaspoons salt
- 1 teaspoon dried thyme, optional
- 1 teaspoon dried basil, optional
- 1 teaspoon dried oregano, optional
For the Flour Coating
- 2 1/2 cups all-purpose flour, plus extra, as needed
- 2 teaspoons sweet paprika
- 2 teaspoons cayenne/chili powder
- 1 teaspoon fine salt
For Frying
- 6 cups neutral oil
Instructions
- 1
Cut the chicken wings into drumettes and flats. In a large bowl, combine the chicken wings with the cayenne/hot sauce, garlic powder, sweet paprika, black pepper, buttermilk, and salt. If using, add the optional dried thyme, basil, and oregano. Mix well to ensure all wings are coated.
⏱️ 10 min - 2
Cover the bowl and marinate the chicken wings in the refrigerator for at least 3 hours, or ideally overnight, to allow the flavors to meld and the buttermilk to tenderize the chicken.
⏱️ 5 min - 3
Once marinated, remove the wings from the refrigerator. Pat them very dry with paper towels or arrange them on a wire rack to air dry for a short period. This step is crucial for achieving a crispy coating.
⏱️ 10 min - 4
In a separate shallow bowl, combine the all-purpose flour, sweet paprika, cayenne/chili powder, and fine salt for the flour coating. Mix thoroughly.
⏱️ 5 min - 5
Take each chicken wing and toss it in the flour mixture, ensuring it's fully coated. Then, dip the floured wing briefly into cold water (or the reserved marinade, if you prefer) and immediately coat it again thoroughly in the flour mixture. This 'double dredge' technique helps create an extra crispy crust.
⏱️ 10 min - 6
Shake off any excess flour from the coated wings and place them on a clean wire rack. Allow the coating to set for 20–30 minutes at room temperature. This helps prevent the coating from falling off during frying.
⏱️ 25 min - 7
While the coating is setting, heat the neutral oil in a large, heavy-bottomed pot or deep fryer to 340–355°F (170–180°C). Use a thermometer to monitor the oil temperature.
⏱️ 10 min•🌡️ 340 - 8
Carefully place the coated chicken wings into the hot oil in small batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy wings. Fry for 8–10 minutes, turning occasionally, until they are deep golden brown and cooked through.
⏱️ 40 min•🌡️ 340 - 9
Once fried, remove the wings from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. This helps maintain their crispiness.
⏱️ 5 min - 10
Serve the crispy chicken wings immediately and enjoy!
⏱️ 1 min