Crispy Deep Fried Wings

Crispy golden deep fried chicken wings deliver that perfect crunch with juicy, tender meat inside that keeps everyone coming back for more. These wings feature a seasoned coating that fries up to a beautiful golden brown, creating that unmistakable texture contrast between the crunchy exterior and succulent interior. The secret combination of flour and cornstarch ensures maximum crispiness while the blackening seasoning infuses every bite with savory flavor that makes these wings irresistible whether served as an appetizer or main course.

I remember making these wings for my brother who claimed no homemade wings could match his favorite sports bar. After his third helping and reluctant admission that these were better, I knew this recipe was something special. The look on his face when he bit into that first perfectly crispy wing was worth every minute spent perfecting this technique.

Wing Essentials List

• Chicken Wings: Select plump, fresh wings with good meat to skin ratio. Either whole wings separated into drums and flats or party wings work perfectly, just ensure they are thoroughly patted dry before seasoning.
• Blackening Seasoning: Contains the perfect blend of paprika, garlic, and herbs that creates deep flavor complexity. Cajun seasoning makes an excellent alternative if you prefer more heat.
• All Purpose Flour: Forms the primary coating that creates the crispy exterior. Unbleached varieties offer slightly better texture but regular works wonderfully too.
• Cornstarch: This magical ingredient creates that extra crackly crunch that distinguishes truly great wings. Its fine texture helps create a more delicate, shatteringly crisp exterior.
• Eggs: Act as the essential binding agent between seasoning and coating. Farm fresh eggs with vibrant yolks add subtle richness to the batter.
• Milk: Thins the egg mixture to perfect consistency while adding a subtle creaminess. Whole milk provides optimal results but any variety works well.
• Hot Sauce: Introduces a subtle tang and depth without overwhelming heat. Choose varieties with vinegar notes to enhance overall flavor complexity.
• Frying Oil: Select an oil with high smoke point like vegetable, canola, or peanut for best results. Fresh oil ensures clean flavor and better browning.

Preparation Instructions

Season Your Wings:

Place all chicken wings in a large mixing bowl and sprinkle evenly with blackening seasoning, using your hands to massage the spices into every surface. This direct contact ensures maximum flavor penetration beyond the surface for truly seasoned meat beneath the coating.

Allow Flavor Development:

Cover the seasoned wings with plastic wrap or transfer to a sealed container and refrigerate for at least thirty minutes or up to overnight. This resting period allows the salt in the seasoning to penetrate the meat while the spices infuse their aromatic compounds into the chicken.

Create Your Dredging Station:

In a wide shallow bowl, thoroughly whisk together the flour, cornstarch, and seasoned salt until completely uniform. In a separate bowl, vigorously beat eggs with milk and hot sauce until the mixture becomes slightly frothy for optimal adhesion to the chicken surface.

Master The Coating Technique:

Working with one wing at a time, dip first into the egg wash, allowing excess to drip off before thoroughly dredging in the flour mixture. Press the coating firmly onto each wing, creating little craggy bits that will become extra crispy during frying for that perfect texture contrast.

Prepare Your Frying Setup:

Fill a heavy bottomed Dutch oven or deep cast iron skillet with approximately two inches of oil, attaching a thermometer to monitor temperature. Heat oil slowly to 350°F, adjusting burner as needed to maintain consistent temperature throughout the cooking process.

Perfect The Frying Method:

Carefully lower coated wings into hot oil using tongs, adding only enough to maintain at least one inch of space between pieces. Maintain temperature between 350-375°F, adjusting heat as needed and flipping occasionally for even browning until wings reach golden perfection after approximately seven minutes.

Master The Draining Process:

Transfer freshly fried wings to a cooling rack positioned over a baking sheet rather than paper towels. This elevation allows air circulation around the entire wing, preventing the bottom from becoming soggy while excess oil drips away cleanly.

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My Italian grandmother taught me that the sound of frying is your most important indicator. She would say "listen to the chicken" and when I finally understood what she meant, my frying improved dramatically. When the bubbling becomes less vigorous but before it stops completely, that perfect doneness moment arrives. Our family holidays always featured her wings, and now I honor her memory by making this recipe exactly as she taught me, understanding that sometimes cooking wisdom comes through your ears rather than your eyes.

Temperature Matters

Maintaining proper oil temperature stands as the single most crucial factor determining wing success or failure. Too cool oil results in greasy, soggy wings as they absorb excessive oil before cooking through properly. Conversely, oil that runs too hot creates wings with burned exteriors but undercooked interiors. Invest in a reliable deep fry thermometer that clips to your pot for continuous monitoring throughout the cooking process. Another visual indicator comes from how the wings behave when first added to oil. Proper temperature creates immediate, moderate bubbling rather than either violent splattering or weak, lazy bubbles. Allow oil temperature to recover between batches by waiting approximately two minutes after removing wings before adding the next batch, preventing temperature drops that sacrifice crispiness.

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The journey to perfect fried chicken wings became something of an obsession for me after experiencing truly transcendent wings at a tiny restaurant in New Orleans. Through countless batches and gradual refinement, I discovered that patience yields the greatest rewards. Taking time with each step rather than rushing, from proper drying to temperature control to careful handling, transforms ordinary wings into something truly special. When friends request these wings specifically for gatherings, I know the effort has been worthwhile. Food that creates moments of genuine delight fulfills the deepest purpose of cooking, and these wings consistently deliver that experience.

Frequently Asked Questions

→ What's the secret to making crispy chicken wings?

The combination of cornstarch and flour in the coating is key, along with maintaining the oil at 350°F. Also, don't overcrowd the pan when frying, as this drops the temperature and makes the wings less crispy.

→ Can I make these wings ahead of time?

You can season the wings and prepare the coating mixtures ahead of time, but for maximum crispiness, it's best to fry them just before serving.

→ What dipping sauces go well with these wings?

Ranch, blue cheese, honey mustard, or buffalo sauce all pair wonderfully with these deep fried chicken wings.

→ Can I use an air fryer instead of deep frying?

While this recipe is designed for deep frying, you could adapt it for an air fryer. The coating might be less crispy, but spray the wings with oil and cook at 400°F for about 20-25 minutes, flipping halfway.

→ How do I know when the wings are fully cooked?

The wings should be golden brown on the outside and reach an internal temperature of 165°F. The 5-7 minute frying time is usually sufficient for wings that have been separated.