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Ultimate Crispy Deep Fried Chicken Wings: Juicy Inside, Restaurant Crunch

A close-up of several perfectly golden and crispy fried chicken wings piled high on a white plate.
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You want chicken wings that stay crispy even after you toss them in sauce? This recipe uses a simple double-fry method and a cornstarch dredge to give you that shatteringly crisp skin and juicy interior every time. Perfect for game day or your next party appetizer.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil, for deep frying
  • For serving: Your favorite hot sauce or dry rub

Instructions

  1. Prepare the chicken: Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  2. Make the dredge: In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper.
  3. Dredge the wings: Coat each wing thoroughly in the flour mixture, shaking off any excess. Do not let the coated wings sit for too long; move straight to frying.
  4. First Fry (Cooking through): Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 300 degrees Fahrenheit (150 degrees Celsius). Carefully place the wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the wings are cooked through but still pale.
  5. Rest the wings: Remove the wings from the oil and place them on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This allows the internal temperature to equalize and dries the exterior for the final crisp.
  6. Second Fry (Crisping): Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Return the rested wings to the hot oil in batches. Fry for 2 to 3 minutes until they are deep golden brown and extremely crispy.
  7. Drain and season: Remove the wings and place them back on the clean wire rack. Immediately toss them with your chosen seasoning, dry rub, or sauce while they are hot.
  8. Serve immediately for the best texture.

Notes

  • For the juiciest inside, make sure your oil temperature for the first fry is lower (300°F). This cooks the meat gently.
  • The cornstarch in the dredge is the secret weapon for restaurant-style fried chicken wings crunch.
  • If you are making Buffalo wings, toss them in sauce immediately after the second fry, before the residual heat cools down.

Nutrition

Find it online: https://recipesfleet.com/crispy-deep-fried-fried-chicken-wings/