These crispy fried breaded chicken wings are the kind of wings that stay crunchy, crackle when you bite into them, and don’t go soggy a few minutes later. The wings are seasoned, lightly brined, coated in a simple wet-and-dry batter, and fried twice for that extra crispy finish. Cornstarch and baking powder in the breading are the secret to that light, golden, shatter-crisp coating that tastes like something from a really good wing spot, only better because it’s homemade.
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Why You'll Love These Crispy Fried Chicken Wings
I have to give my wife credit for this one. She was craving both fried chicken and chicken wings and couldn’t decide between the two, so she came up with a way to combine them. It ended up being one of those ideas that sounds simple but turns out unbelievably good. The seasoned flour and cornstarch coating gives the wings tons of flavor and an extra crunchy crust, and the double fry makes sure they stay crispy while the chicken inside stays juicy.
Another reason to love these breaded chicken wings is how versatile they are. You can keep them plain with just a little salt, toss them in Buffalo sauce, coat them in honey garlic, or serve them with ranch or blue cheese on the side. Once you make wings this way, it’s hard to go back because the texture is just that good.
It’s also a great method to have in your back pocket anytime you want truly crispy wings at home. Whether you’re making them for game day, dinner, a party, or just because a wing craving hits, this recipe gives you that crunchy fried chicken-style coating with all the fun of classic wings.
Ingredients You Need
For the Wings:
- 1 lb chicken wings
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Vegetable or canola oil (for frying)
For the Batter and Seasoning:
- ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon paprika
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper or capsaicin powder (optional)
- ⅓ cup water
Ingredient Notes That Make These Wings Extra Crispy
- Cornstarch: This is the crunch booster. It reduces gluten formation and creates a crisp, light crust.
- Baking powder: Helps the coating puff slightly and fry up airy and crunchy.
- Double fry: First fry cooks the wings through. Second fry at higher heat drives off moisture and makes the crust stay crispy longer.
- Garlic brine: Even a short brine adds flavor and helps the meat stay juicy.
How to Make Crispy Fried Chicken Wings
Step 1: Season and brine
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.
Pro tip: Keep wings uncovered in the fridge during brine if you can. Drier skin gives you crispier wings.
Step 2: Heat the oil
About 20 minutes before frying, heat oil to 350°F in a deep pot or fryer.
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 temp
Let 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.
Expert Tips for the Crispiest Wings
- Use a thermometer to keep a close eye on the oil temperature. This makes one of the biggest differences when it comes to crispy fried chicken wings. If the oil is too cool, the wings will absorb more oil and turn greasy. If it gets too hot, the coating can brown too fast before the chicken is fully cooked through.
- Drain the wings on a wire rack instead of paper towels. Paper towels can trap steam underneath the wings, which softens the crust you just worked so hard to build. A wire rack lets air circulate all around the wings so the breading stays crisp.
- Fry the wings in batches and don’t overcrowd the pot. Adding too many wings at once drops the oil temperature quickly, which can lead to soggy coating and uneven frying. Giving them enough space helps them cook more evenly and keeps the crust light and crunchy.
- Shake off any excess dry coating before frying. You want the wings well coated, but too much flour mixture can create thick or doughy patches on the outside. A lighter, even coating gives you a better crisp and a more balanced crunch in every bite.
- Wait to sauce the wings until right before serving. Tossing them too early can soften the breading and take away that crispy finish. If you want sauced wings, fry them, let them rest briefly, then toss them in the sauce just before they hit the table.
Flavor Variations
- Buffalo wings: Toss the hot wings in warm Buffalo sauce right before serving for a classic crispy wing version. Serve them with ranch or blue cheese on the side if you want the full wing-night experience.
- Garlic Parmesan wings: Toss the wings with melted butter, garlic, and plenty of Parmesan for a rich, savory version that always disappears fast. You can also use the sauce from my Wingstop garlic Parmesan wings if you want that same flavor at home.
- Hot honey wings: Mix honey with a little hot sauce and toss the wings in it for a sweet and spicy glaze. It’s a great option if you want something sticky, bold, and a little different from classic Buffalo.
- Lemon pepper wings: Toss the wings with lemon pepper seasoning right after frying while they’re still hot. This gives you that bold dry-rub style coating that’s bright, savory, and really easy to love.
- Louisiana dry rub wings: Toss the freshly fried wings in this Louisiana dry rub for a smoky, savory, slightly spicy finish. If you like that Wingstop-style flavor, this is an easy way to get a similar vibe at home.
Crispy Fried Breaded Chicken Wings FAQs
Does cornstarch make chicken wings crispier?
Yes, cornstarch is one of the key ingredients for getting extra crispy breaded chicken wings. It helps create a lighter, crunchier coating and keeps the crust from tasting too heavy or floury. When combined with flour and baking powder, it gives the wings that crisp, bubbly texture that holds up really well after frying.
Why do you double fry chicken wings?
Double frying is one of the best ways to get crispy fried chicken wings that stay crunchy. The first fry cooks the wings through and starts building the crust, while the second fry at a higher temperature drives off more moisture and makes the outside even crispier. That second fry is what really gives the wings that crackly, restaurant-style finish.
How do I know when chicken wings are cooked through?
The wings should be deeply golden and crispy on the outside, and the meat should pull away from the bone easily. If you want to be sure, use an instant-read thermometer and check that the internal temperature reaches at least 165°F. A lot of people like wings cooked a little beyond that so the skin gets even crispier and the texture is more tender.
Can I skip the wet batter?
You can, but the wet batter helps the dry coating stick more evenly and creates a more consistent crunchy crust. If you skip it, the coating may be a little lighter and less uniform. For the crispiest, most evenly breaded chicken wings, it is worth doing both the wet and dry steps.
What oil is best for frying chicken wings?
Neutral oils with a high smoke point work best for frying wings. Vegetable oil, canola oil, peanut oil, and avocado oil are all good options because they can handle the heat without overpowering the flavor of the chicken.
How do you keep fried chicken wings crispy?
The best way to keep fried chicken wings crispy is to drain them on a wire rack instead of paper towels, fry them in batches so the oil temperature stays steady, and wait to sauce them until just before serving. If you need to hold them for a little while, keeping them warm in the oven on a rack can also help preserve the crunch.
Can I make breaded chicken wings ahead of time?
These wings are definitely best fresh, but you can fry them ahead and reheat them in the oven or air fryer to crisp them back up. They will not be quite as perfect as they are straight from the fryer, but they still reheat really well. If you are making them for a party, you can also do the first fry ahead of time and then finish them with the second fry right before serving.
Why are my fried wings not crispy?
If your wings are not coming out crispy, the oil temperature is usually the problem. Oil that is too cool can make the coating greasy and soft instead of crunchy. Overcrowding the pot, using too much coating, or skipping the second fry can also keep the wings from getting that crispy finish.
Can I use this breading for boneless chicken too?
Yes, this breading works really well on boneless chicken pieces too. You can use it for chicken tenders, nuggets, or cut-up chicken breast if you want that same crispy fried coating on something other than wings.
Can I air fry breaded chicken wings instead of deep frying?
You can air fry them, but the texture will not be exactly the same as deep-fried wings. Deep frying gives you the crispiest, most even crust, especially with a wet-and-dry breading. If you do want to try the air fryer, spray the coated wings well with oil and cook them in a single layer so they have the best chance of crisping up.
My Final Thoughts
These crispy fried breaded chicken wings are the best of both worlds. They’ve got the juicy, flavorful bite of fried chicken with the fun, snackable feel of classic wings, all wrapped in a crunchy coating that stays crisp.
If you make them, leave a comment below and let me know how they turned out. My wife is excited to hear what you think about the recipe. And if you loved it, I’d really appreciate it if you came back and gave the recipe a star rating too.
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