I get crackly, golden chicken wings with juicy meat and a crispy coating that stays irresistible. The secret behind that perfect crunch is simpler than you think.

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I’m obsessed with deep fried chicken wings because they hit every craving at once: shatteringly crisp skin, juicy meat, and that salty bite that keeps me reaching for another. I love the way chicken wings come out of hot oil with those craggy edges that grab sauce, seasoning, or just a squeeze of lemon.

No sad, floppy skin here. Just loud crunch and messy fingers.

And honestly, that’s the whole point. These are the wings I want on a Friday night, at a party, during the game, or standing over the counter before anyone else gets to them.

Crispy, bold, addictive.

Ingredients

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Chicken wings are the juicy, meaty base, with plenty of skin for serious crunch.
Baking powder helps the skin blister up and get that shattery fried bite.
Cornstarch keeps things extra crisp, like takeout wings but fresher.
Kosher salt makes every bite taste awake, not flat or boring.
Black pepper adds a little warmth without taking over the whole wing.
Garlic powder brings that savory snack-bar flavor everyone kind of expects.
Onion powder adds mellow depth, so the seasoning doesn’t taste one-note.
Smoked paprika gives color and a soft smoky vibe, which I love.
Cayenne is optional, but it’s great if you want a little kick.
Vegetable or peanut oil gets the wings golden, crisp, and totally craveable.
Plus, lemon wedges cut the richness and make everything feel brighter.

Ingredient Quantities

3 pounds chicken wings, tips removed and wings separated at the joint

1 tablespoon baking powder, aluminum free

1 tablespoon cornstarch

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper, optional for heat

Vegetable oil or peanut oil for deep frying, about 1 quart

Fresh lemon wedges, optional for serving

How to Make this

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1. Pat the 3 pounds of chicken wings dry with paper towels, remove tips and separate at the joint if not already done.

2. In a large bowl combine 1 tablespoon baking powder (aluminum free), 1 tablespoon cornstarch, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper if using.

3. Toss the wings in the dry mixture until every piece is evenly coated and no wet spots remain.

4. Arrange the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 to 60 minutes to dry the skin for extra crispiness.

5. Pour about 1 quart vegetable oil or peanut oil into a heavy deep pot or Dutch oven, leaving at least 3 inches headspace, and heat to 375 degrees F (190 degrees C). Use a thermometer to maintain temperature.

6. Working in batches to avoid crowding, carefully add wings to the hot oil and fry until deep golden brown and cooked through, about 8 to 10 minutes per batch.

7. Monitor oil temperature and adjust heat to keep it near 350 to 375 degrees F while frying each batch.

8. Remove wings with a slotted spoon or spider and transfer to a wire rack set over a sheet pan to drain and stay crisp.

9. Let wings rest 2 to 3 minutes, then season lightly with a pinch of kosher salt if desired.

10. Serve immediately with fresh lemon wedges if you like and enjoy the crispy perfectly deep fried chicken wings.

Equipment Needed

1. Paper towels
2. Cutting board and chef knife
3. Large mixing bowl
4. Measuring spoons
5. Wire rack and rimmed baking sheet
6. Heavy deep pot or Dutch oven
7. Deep frying thermometer
8. Slotted spoon or spider and a pair of tongs

FAQ

Q: Why is baking powder used on the wings? A: Baking powder raises surface pH and creates bubbles in the skin that crisp up during frying, giving a light, crackly texture.

Q: Can I skip the cornstarch or baking powder? A: You can skip cornstarch but it will slightly reduce crispness; omitting baking powder will produce noticeably less crisp skin.

Q: What oil temperature and frying time should I use? A: Heat oil to 350 to 375 degrees F. Fry wings in batches for 8 to 12 minutes until golden brown and internal temperature reaches 165 degrees F, turning once for even browning.

Q: How do I keep wings crispy after frying? A: Drain on a wire rack over a sheet pan rather than paper towels, and serve immediately. If holding briefly, keep in a single layer in a low oven at 200 degrees F to preserve crispness.

Q: Are these wings gluten free? A: Yes if you use cornstarch and all spices that are certified gluten free. Check labels to ensure there is no cross contamination.

Q: How should I store and reheat leftovers? A: Refrigerate cooled wings in an airtight container for up to 3 days. Reheat in a 400 degrees F oven on a wire rack for 10 to 15 minutes to re-crisp the skin.

Deep Fried Chicken Wings Recipe Substitutions and Variations

Baking powder, aluminum free: replace with 3/4 teaspoon baking soda + 1 1/2 teaspoons cream of tartar (per 1 tablespoon baking powder)
Cornstarch: use potato starch, tapioca starch, or arrowroot in a 1:1 ratio
Kosher salt: substitute 3/4 the amount of fine table salt or use sea salt 1:1 if measuring by weight
Smoked paprika: swap with sweet paprika plus a pinch of ground cumin or a small pinch of chipotle powder for smokiness

Pro Tips

– Dry the wings longer if you can. Refrigerating them uncovered for 1 hour or even up to 4 hours firms the skin and removes more surface moisture, which gives you an extra-crispy finish after frying.

– Use a thermometer and keep oil between 350 and 375 F. Let the temperature recover between batches by frying fewer pieces at once rather than crowding the pot. Crowding cools the oil and makes the skin greasy instead of crisp.

– Double-fry for restaurant-level crunch. Fry once until the wings are cooked through, rest them for a few minutes, then return to very hot oil for a brief second fry to rapidly brown and tighten the skin.

– Flavor after frying, not before. A light final sprinkle of salt or a toss in a warm sauce just after draining preserves the crisp texture. If you want more flavor in the crust, add very finely ground spices to the dry coating rather than wet marinades.

– Pick the right oil and safety setup. Use high smoke point oils like peanut or refined vegetable oil, and never fill the pot more than two thirds full. Keep a metal spider or slotted spoon and a wire rack ready so you can remove wings quickly and let excess oil drip away.

Deep Fried Chicken Wings Recipe

Recipe by James Level

0.0 from 0 votes

I get crackly, golden chicken wings with juicy meat and a crispy coating that stays irresistible. The secret behind that perfect crunch is simpler than you think.

Servings

servings

Calories

525

kcal

Equipment: 1. Paper towels
2. Cutting board and chef knife
3. Large mixing bowl
4. Measuring spoons
5. Wire rack and rimmed baking sheet
6. Heavy deep pot or Dutch oven
7. Deep frying thermometer
8. Slotted spoon or spider and a pair of tongs

Ingredients

3 pounds chicken wings, tips removed and wings separated at the joint
1 tablespoon baking powder, aluminum free
1 tablespoon cornstarch
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, optional for heat
Vegetable oil or peanut oil for deep frying, about 1 quart
Fresh lemon wedges, optional for serving

Directions

Pat the 3 pounds of chicken wings dry with paper towels, remove tips and separate at the joint if not already done.
In a large bowl combine 1 tablespoon baking powder (aluminum free), 1 tablespoon cornstarch, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper if using.
Toss the wings in the dry mixture until every piece is evenly coated and no wet spots remain.
Arrange the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 to 60 minutes to dry the skin for extra crispiness.
Pour about 1 quart vegetable oil or peanut oil into a heavy deep pot or Dutch oven, leaving at least 3 inches headspace, and heat to 375 degrees F (190 degrees C). Use a thermometer to maintain temperature.
Working in batches to avoid crowding, carefully add wings to the hot oil and fry until deep golden brown and cooked through, about 8 to 10 minutes per batch.
Monitor oil temperature and adjust heat to keep it near 350 to 375 degrees F while frying each batch.
Remove wings with a slotted spoon or spider and transfer to a wire rack set over a sheet pan to drain and stay crisp.
Let wings rest 2 to 3 minutes, then season lightly with a pinch of kosher salt if desired.
Serve immediately with fresh lemon wedges if you like and enjoy the crispy perfectly deep fried chicken wings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 227g
Total number of serves: 6
Calories: 525kcal
Fat: 42g
Saturated Fat: 9.8g
Trans Fat: 0.05g
Polyunsaturated: 6.4g
Monounsaturated: 18.1g
Cholesterol: 190mg
Sodium: 480mg
Potassium: 453mg
Carbohydrates: 3.3g
Fiber: 0.2g
Sugar: 0.2g
Protein: 41.5g
Vitamin A: 83IU
Vitamin C: 0.5mg
Calcium: 30mg
Iron: 3mg

Deep Fried Chicken Wings Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Deep Fried Chicken Wings Recipe Substitutions and Variations

Pro Tips