The Best Crispy Fried Chicken Wings
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I’ve made up my mind that this is the best crispy fried chicken wings recipe ever. Seriously. These wings come out so perfectly seasoned and crispy and yet the meat of the wings is so juicy. Make a meal of this or eat it as an appetizer with your favorite sauce. So good. There will not be any leftover.
These wings are a new favorite around these parts. They are just a simple, single dip-battered wing. I don’t know why I tried the half and half of flour and corn starch. Whatever the reason, it just worked. It’s the perfect amount of breading with the perfect crunchy crisp.
Equipment You’ll Need
Ok. When I fry, this is what I use. I love my Lodge cast iron Dutch oven. I’m just comfortable with it, and it works for me. However, if you have a stand-alone fryer, that works too! However you like to deep fry, that works. All you need is just 350-degree oil.
You’ll also need two mixing bowls, a baking sheet and some tongs for frying. I laid my wings out and patted them dry before I battered them, and the baking sheet just makes that process easier. You’ll also need a thermometer. I am crazy when it comes to making sure chicken is cooked to temp.
Ingredients You’ll Need
Chicken Wingettes:
I used a family pack of wingettes. They are about 4-5 pounds.
Eggs:
You’ll need 3 large eggs. You’ll beat them and use them as your dredge.
Hot Sauce:
I like to add a dash of hot sauce in with my egg batter. This gives a little more flavor.
Dry Batter:
For the dry batter, I used equal parts flour and cornstarch. I also added in a teaspoon of baking powder. This will make your crust extra crispy.
Seasonings:
As for seasoning my crust, I used salt, pepper, garlic powder, onion powder, Italian seasoning, and Cajun seasoning.
How to Make Fried Chicken Wings
step one:
Add oil to a large Dutch oven or fryer and heat to 350 degrees. Lay wings on a baking sheet and pat them dry with a paper towel. Add 3 eggs and hot sauce to one mixing bowl and beat well. Add dry batter ingredients to another bowl and mix well.
step two:
Take a wing and dip in the egg mixture then let it drip, then place it in the dry batter. Make sure it is fully covered then drop it in the oil. Do this with 3-5 wings at a time. Cook for about 6 to 8 minutes or until golden brown.
step three:
Remove wings from oil and place on a paper towel. Check the wings to make sure they are at least 165 degrees internally. Repeat until all wings are fried. Serve with your favorite sauces and enjoy!
The Best Crispy Fried Chicken Wings
Equipment
- Large Dutch Oven or Fryer
- 2 Mixing Bowls
- Baking Sheet
- Metal Tongs
- Meat Thermometer
Ingredients
- 4-5 lbs Chicken Wingettes
- 3 Large Eggs
- 1 tbsp Hot Sauce
- 1 quart Vegetable or Cooking Oil
Dry Batter:
- 1/2 cup Flour
- 1/2 cup Corn Starch
- 1 tsp Baking Powder
- 1 tbsp Cajun Seasoning
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Pepper
- 1 tbsp Italian Seasoning
Instructions
- Add oil to a large Dutch oven or fryer and heat to 350 degrees. Lay wings on a baking sheet and pat them dry with a paper towel. Add 3 eggs and hot sauce to one mixing bowl and beat well. Add dry batter ingredients to another bowl and mix well.
- Take a wing and dip in the egg mixture then let it drip, then place it in the dry batter. Make sure it is fully covered then drop it in the oil. Do this with 3-5 wings at a time. Cook for about 6 to 8 minutes or until golden brown.
- Remove wings from oil and place on a paper towel. Check the wings to make sure they are at least 165 degrees internally. Repeat until all wings are fried. Serve with your favorite sauces and enjoy!
Notes
Dutch oven/stovetop frying:
I add my oil to a Dutch oven then I turn on my burner to about medium, maybe a tiny hair below medium, heat. I let it heat up to 350 on this setting. I feel like this keeps the oil at a constant temperature while frying and prevents overheating.
Before you go…
Did you make this crispiest of the crispy fried chicken wings recipe? If so, what did you think? Please let me know here or in the comment below. Happy cooking!
