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Shatteringly crispy fried chicken wings with a well-seasoned flour-and-cornstarch coating. Juicy inside, crunchy outside, and perfect served plain or with your favorite sauce.

Crispy Fried Chicken Wings

Shatteringly crispy fried chicken wings with a well-seasoned flour-and-cornstarch coating. Juicy inside, crunchy outside, and perfect served plain or with your favorite sauce.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chicken wings flats and drumettes
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper optional
  • 2 cups buttermilk
  • Vegetable oil for frying

Equipment

  • large heavy pot or Dutch oven
  • deep-fry thermometer
  • Two large bowls
  • Wire rack
  • Tongs or spider strainer

Method
 

  1. Pat the wings completely dry with paper towels.
  2. In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, black pepper, salt, and cayenne.
  3. Pour buttermilk into a separate bowl. Dip each wing in buttermilk, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess.
  4. Place coated wings on a wire rack and rest 10 minutes.
  5. Heat 3 inches of oil in a heavy pot to 350°F.
  6. Fry wings in batches of 5–6 for 10–12 minutes until deeply golden and cooked through.
  7. Drain on a clean wire rack. Serve hot, plain or sauced.

Notes

Thorough drying and the 10-minute rest are key to maximum crispiness.
Maintain oil at 350°F and avoid overcrowding.
Best eaten fresh; reheat leftovers in a 375°F oven or air fryer.
Hold finished wings in a 200°F oven between batches.