If you’re craving the ultimate crunch, nothing beats freshly fried chicken wings. Baking, grilling, and even air-frying are all delicious in their own right, but when it comes to shatteringly crisp skin wrapped around tender, juicy meat—deep-frying takes the crown. With just a light coating of seasoned flour, these wings fry up beautifully golden in minutes, locking in flavor while staying irresistibly crispy.
Whether you toss them in Buffalo sauce, coat them in sticky teriyaki, or simply serve with ranch or blue cheese dip, these wings are endlessly versatile and guaranteed to disappear fast.
Why You’ll Love This Recipe
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Extra-crispy texture: That satisfying crunch you only get from frying.
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Quick cooking time: Start to finish in about 30 minutes.
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Restaurant-quality at home: Simple steps, big payoff.
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Customizable flavors: Pair with any sauce—from fiery hot to tangy or sweet.
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Crowd-pleaser: Perfect for parties, game nights, or anytime you want finger food that wows.
Ingredients
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2 pounds chicken wings (party wings make it easy—already split into flats and drumettes)
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2 tablespoons blackening seasoning (or swap with Cajun for more heat)
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2 large eggs
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¼ cup milk
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A few dashes hot sauce (optional, for a hint of flavor without much heat)
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1 cup all-purpose flour
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½ cup cornstarch (the secret to extra crunch)
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1 tablespoon seasoned salt
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Neutral oil for frying (enough for 2 inches depth in your pan)
Step-by-Step Instructions
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Season the wings: Place chicken in a bowl, sprinkle with blackening seasoning, and toss to coat. Cover and refrigerate for 30 minutes to let flavors absorb.
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Make the wash: In another bowl, whisk together eggs, milk, and hot sauce.
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Mix the coating: Combine flour, cornstarch, and seasoned salt in a shallow bowl. Whisk to blend evenly.
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Dredge the wings: Dip wings into the egg mixture, then coat thoroughly in the seasoned flour. Shake off any excess.
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Heat the oil: Pour oil into a heavy pot or deep skillet to about 2 inches depth. Heat to 350°F (175°C).
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Fry in batches: Add wings carefully to hot oil, frying 5–7 minutes until golden brown and cooked through. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet.
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Season immediately: While still hot, sprinkle wings lightly with salt so it sticks to the surface.
Pro Tips for Crispy Wings
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Fry in batches: Overcrowding lowers the oil temperature and leads to soggy wings.
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Mind the oil temperature: Always let oil return to 350°F before adding the next batch.
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Salt while hot: Season wings right out of the fryer for maximum flavor.
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Keep them warm: Place fried wings on a rack over a baking sheet in a low oven (set to warm) between batches. This keeps them crispy without drying out.
Serving Ideas
These wings are delicious plain, but they’re also a blank canvas for sauces and dips:
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Buffalo or honey Buffalo sauce for a classic punch.
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Ranch or blue cheese dip to cool the heat.
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Garlic-parmesan butter for an indulgent twist.
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Sweet chili or honey-garlic glaze for something sticky-sweet.
Pair with sides like nachos, potato skins, or fresh veggie sticks for the ultimate game day spread.
Final Thoughts
Deep-fried chicken wings are the definition of a crowd-pleaser. With a simple flour-cornstarch dredge, hot oil, and a few easy tricks, you can get perfectly crisp wings every time. Serve them hot, pile them high, and watch them vanish.