Ready to dive into the world of finger-licking goodness? These crispy fried chicken wings are not just any wings; they’re a ticket to flavor town, perfect for game day, parties, or when you’re just in the mood for something deliciously crunchy.
Why This Recipe Works
- The double-dredge in flour ensures an extra crispy exterior that stays crunchy even after cooling.
- Marinating the wings in buttermilk tenderizes the meat, making it juicy and flavorful.
- Frying at the right temperature (375°F) guarantees a golden brown finish without greasiness.
- The simple yet effective spice blend adds depth to every bite.
- Resting the wings on a wire rack after frying keeps them crispy by preventing steam from making them soggy.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Wire rack
- Large mixing bowls
- Tongs
Instructions
Marinate the Wings
Start by soaking the chicken wings in buttermilk for at least 4 hours, or overnight for best results. This step is crucial for tender, juicy wings. Tip: Adding a dash of hot sauce to the buttermilk can introduce a subtle kick.
Prepare the Dredge
In a large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper. This blend will give your wings that signature crispy coating with a flavorful punch.
Dredge the Wings
Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, ensuring an even coat. For extra crispiness, dip them back in buttermilk and dredge in flour again. Tip: Let the wings sit for 10 minutes before frying to help the coating adhere better.
Fry to Perfection
Heat oil to 375°F in your fryer or pot. Fry wings in batches, about 6-8 minutes per batch, until golden brown and crispy. Avoid overcrowding to maintain oil temperature. Tip: Use a thermometer to keep the oil at a steady 375°F for consistent results.
Drain and Serve
Transfer fried wings to a wire rack to drain any excess oil. Serve hot with your favorite dipping sauce. The rack prevents sogginess, keeping them crispy longer.
Tips and Tricks
For those looking to elevate their wing game, consider brining the wings before marinating for even juicier meat. Experimenting with the flour mixture by adding cornstarch can increase crispiness. Always let your oil come back to temperature between batches for uniform cooking. For a healthier version, try air frying at 400°F for about 25 minutes, shaking the basket halfway through.
Recipe Variations
- Spicy Buffalo: Toss fried wings in a mixture of melted butter and hot sauce.
- Honey Garlic: Glaze with a reduction of honey, soy sauce, and minced garlic.
- BBQ: Brush with your favorite BBQ sauce before serving.
- Asian Zing: Mix with a sauce of soy sauce, honey, ginger, and sesame oil.
- Dry Rub: Skip the sauce and toss wings in a dry rub of spices after frying.
Frequently Asked Questions
Can I bake these wings instead of frying?
Absolutely! For a baked version, arrange the dredged wings on a greased baking sheet and bake at 425°F for about 45 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious.
How do I know when the wings are done frying?
The wings are done when they’re golden brown and the internal temperature reaches 165°F. Using a meat thermometer is the most accurate way to check.
Can I use a different type of flour?
Yes, you can experiment with gluten-free flour or almond flour for a different texture. Keep in mind that the coating might not be as crispy.
Summary
This crispy fried chicken wings recipe is your go-to for a foolproof, delicious snack that’s perfect for any occasion. With juicy meat, a crunchy coating, and endless flavor possibilities, it’s sure to be a hit.
