Extra Crispy Fried Chicken Wings
The secret to these wings is the addition of baking powder and cornstarch, which creates tiny bubbles on the skin for maximum crispiness.
⏱️ Recipe Details
- Yields: Approximately 20–24 wings
- Prep time: 15 minutes
- Cook time: 10–12 minutes per batch
- Difficulty: Easy
🛒 The Ingredients
The Wings:
- 4 lbs Chicken Wings, patted dry
The Seasoned Coating:
- 1/2 cup All-Purpose Flour
- 1 tbsp Cornstarch (for extra crunch)
- 1 tbsp Baking Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Black Pepper
- 1/2 tsp Paprika
For Frying:
- Peanut Oil (preferred for its high smoke point and neutral flavor)
👩🍳 Step-by-Step Instructions
1. Prepare the Chicken
Ensure the chicken wings are completely dry before starting; moisture is the enemy of crispiness.
2. Mix the Dry Coating
In a large bowl or a gallon-sized resealable bag, combine the flour, cornstarch, baking powder, and all the spices (garlic powder, onion powder, black pepper, and paprika). Mix thoroughly to ensure the spices are evenly distributed.
3. Coat the Wings
Add the chicken wings to the dry mixture and toss until every wing is evenly and lightly coated. Shake off any excess flour before frying.
4. Heat the Oil
Fill a large pot or deep fryer with peanut oil. Heat the oil to 350°F (175°C).
5. Fry in Batches
Carefully lower the wings into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy wings. Fry for 10–12 minutes until the chicken is cooked through and the outside is a deep golden brown.
6. Drain and Rest
Remove the wings and let them drain on a wire rack or paper towels for a few minutes before serving to keep the skin tight and crunchy.
