These wings are perfect plain with a sprinkle of salt, tossed in buffalo sauce, or dipped in ranch.
WHY YOU'LL LOVE THIS RECIPE
This recipe is reliable. The cornstarch makes the crust lighter and crispier. And the double fry is what takes them from “good wings” to “why are these so crunchy?
INGREDIENTS
This is what you'll need: Chicken wings, Garlic, Salt, Pepper, Oil, All purpose flour, Cornstarch, Baking powder, Onion powder, Garlic powder, Ginger powder, Paprika, and more
Mix salt and black pepper in a small bowl. Add minced garlic and rub mixture evenly over wings. Let wings sit at least 1 hour.
STEP 1: SEASON AND BRINE
STEP 2: HEAT THE OIL
About 20 minutes before frying, heat the oil to 350°F in a deep pot or fryer on the stovetop.
STEP 3: MAKE THE DRY MIX
In a bowl, combine flour, cornstarch, baking powder, salt, onion powder, garlic powder, ginger powder, paprika, nutmeg, black pepper, sugar, and cayenne (if using).
STEP 4: MAKE THE WET BATTER
In a second bowl, mix a few tablespoons of the dry mixture with water until smooth. It should lightly coat wings but not be thin and watery.
STEP 5: COAT THE WINGS
Dip each wing in the wet batter, then dredge in the dry mixture until fully coated.
STEP 6: FIRST FRY (COOK THROUGH)
Carefully lower coated wings into the hot oil. Fry 8 to 10 minutes until golden and cooked through.Remove and drain on a wire rack.
STEP 7: REST AND RAISE OIL TEMPERATURE
Let the chicken wings rest 2 minutes while you raise the oil temperature to 375°F.
STEP 8: SECOND FRY (EXTRA CRISPY FINISH)
Return wings to the oil and fry 2 minutes until deeply crispy. Drain briefly and serve immediately. Toss in sauce if desired.
VARIATIONS
These wings can be combined with a variety of flavors. Toss them in buffalo sauce and serve with ranch dressing, or toss them in lemon pepper seasoning for a dry wing style.
STORAGE TIPS
These wings are best served fresh, but leftovers can be refrigerated for up to 3 days. Reheat them in the oven at 375°F until hot and crispy.
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