Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
For the Chicken
- 6 pounds chicken wings, separated into drumettes and flats, wing tips removed
For the Wet Brine
- 2 cups pickle juice
- 1 cup cayenne pepper hot sauce, (e.g., Frank's RedHot)
- 2 cups buttermilk, or as needed to cover wings
- 3 tablespoons kosher salt
- 1/2 tablespoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For the Dry Flour Mixture
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 3 tablespoons kosher salt
- 1/2 tablespoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For Frying
- 1 gallon vegetable oil, for deep frying
For Serving (Optional)
- as needed cayenne pepper hot sauce, for drizzling
Instructions
- 1
Prepare the Wet Brine: In a large mixing bowl or airtight container, combine the pickle juice, cayenne pepper hot sauce, buttermilk, 3 tablespoons kosher salt, 1/2 tablespoon celery salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min
- 2
Marinate the Chicken: Add the chicken wings to the wet brine, ensuring all wings are fully submerged. If needed, add a little more buttermilk to cover. Cover the container and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours for optimal flavor).
⏱️ 5 min
- 3
Prepare the Dry Flour Mixture: In a large, shallow dish or baking pan, combine the all-purpose flour, cornstarch, baking powder, 3 tablespoons kosher salt, 1/2 tablespoon celery salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1 teaspoon black pepper. Whisk all ingredients together until thoroughly combined and the mixture has a uniform, slightly colored hue from the spices.
⏱️ 5 min
- 4
Dredge the Wings: Remove the marinated chicken wings from the brine, shaking off any excess liquid. Do not rinse. Individually place each wing into the seasoned flour mixture, pressing firmly to ensure it is thoroughly coated in all crevices. Repeat for all wings.
⏱️ 20 min
- 5
Rest the Coated Wings: Place the coated wings on a wire rack set over a baking sheet. Allow them to rest at room temperature for 15-20 minutes until the coating appears slightly pasty and adheres well to the chicken. This step helps create a crispier crust.
⏱️ 20 min
- 6
Heat Frying Oil: While the wings are resting, pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot (like a Dutch oven). Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350
- 7
Deep-Fry the Wings: Carefully lower the coated chicken wings into the hot oil, frying them in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy wings. Cook for approximately 5-7 minutes per batch, or until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 30 min•🌡️ 350
- 8
Drain and Serve: Once fried, use tongs to remove the wings from the oil and place them back on the wire rack set over the baking sheet to drain any excess oil. Serve immediately, optionally drizzled with additional cayenne pepper hot sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Wings
Ingredients
For the Chicken
- 6 pounds chicken wings, separated into drumettes and flats, wing tips removed
For the Wet Brine
- 2 cups pickle juice
- 1 cup cayenne pepper hot sauce, (e.g., Frank's RedHot)
- 2 cups buttermilk, or as needed to cover wings
- 3 tablespoons kosher salt
- 1/2 tablespoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For the Dry Flour Mixture
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- 3 tablespoons kosher salt
- 1/2 tablespoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper, freshly ground
For Frying
- 1 gallon vegetable oil, for deep frying
For Serving (Optional)
- as needed cayenne pepper hot sauce, for drizzling
Instructions
- 1
Prepare the Wet Brine: In a large mixing bowl or airtight container, combine the pickle juice, cayenne pepper hot sauce, buttermilk, 3 tablespoons kosher salt, 1/2 tablespoon celery salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1 teaspoon black pepper. Whisk well to combine.
⏱️ 5 min - 2
Marinate the Chicken: Add the chicken wings to the wet brine, ensuring all wings are fully submerged. If needed, add a little more buttermilk to cover. Cover the container and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours for optimal flavor).
⏱️ 5 min - 3
Prepare the Dry Flour Mixture: In a large, shallow dish or baking pan, combine the all-purpose flour, cornstarch, baking powder, 3 tablespoons kosher salt, 1/2 tablespoon celery salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1 teaspoon black pepper. Whisk all ingredients together until thoroughly combined and the mixture has a uniform, slightly colored hue from the spices.
⏱️ 5 min - 4
Dredge the Wings: Remove the marinated chicken wings from the brine, shaking off any excess liquid. Do not rinse. Individually place each wing into the seasoned flour mixture, pressing firmly to ensure it is thoroughly coated in all crevices. Repeat for all wings.
⏱️ 20 min - 5
Rest the Coated Wings: Place the coated wings on a wire rack set over a baking sheet. Allow them to rest at room temperature for 15-20 minutes until the coating appears slightly pasty and adheres well to the chicken. This step helps create a crispier crust.
⏱️ 20 min - 6
Heat Frying Oil: While the wings are resting, pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot (like a Dutch oven). Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350 - 7
Deep-Fry the Wings: Carefully lower the coated chicken wings into the hot oil, frying them in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in soggy wings. Cook for approximately 5-7 minutes per batch, or until the wings are golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 30 min•🌡️ 350 - 8
Drain and Serve: Once fried, use tongs to remove the wings from the oil and place them back on the wire rack set over the baking sheet to drain any excess oil. Serve immediately, optionally drizzled with additional cayenne pepper hot sauce.
⏱️ 5 min