Deep Fried Chicken Wings Recipe
A cornstarch-heavy dredge fries up thinner and crunchier than a flour-only coating, and frying the wings twice, once low to cook them through and once hot to shatter the crust, gives the same crackling texture you get from restaurant fryers without the meat drying out.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 8 cups neutral oil (peanut or vegetable), for frying
Nutrition per serving
- Calories
- 4099
- Protein
- 15g
- Carbs
- 21g
- Fat
- 446g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the wings completely dry with paper towels; excess surface moisture is the main reason wings steam instead of crisping in the fryer.
- 2In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper until evenly coated. Let them sit uncovered in the refrigerator for at least 1 hour, or up to overnight, to dry out the skin further.
- 3Fill a deep fryer or a heavy Dutch oven with oil to a depth of at least 3 inches and heat to 325°F (163°C).
- 4In a shallow dish, whisk together the cornstarch and flour. Dredge each wing in the mixture, shaking off the excess, and set on a wire rack.
- 5Fry the wings in batches of 6-8 at 325°F (163°C) for 8-9 minutes, until pale golden and just cooked through, an internal temperature of about 165°F (74°C). Transfer to a clean wire rack; do not crowd the fryer or the oil temperature will drop too far.USDA safe minimum for poultry: 165°F (74°C)
- 6Let the fried wings rest for at least 10 minutes while the oil heats back up to 375°F (190°C).
- 7Fry the wings a second time, in the same batches, for 2-3 minutes, until deep golden brown and audibly crackling. Drain on a fresh wire rack or paper towels and season with extra salt while hot, if desired.
Tips & variations
- Use a spider strainer or slotted spoon to lower and lift wings gently; dropping them in splashes hot oil.
- Cornstarch alone (skip the flour) gives an even lighter, glassier crust if that's the texture preferred.
- Toss the fried wings in hot sauce and melted butter, or a sticky soy-garlic glaze, right before serving so the sauce doesn't sit and soften the crust.
- A deep-fry or candy thermometer clipped to the pot is worth using; guessing oil temperature by eye leads to soggy or scorched batches.
Storage & reheating
Refrigerate leftover wings in an airtight container for up to 4 days. Reheat in a 400°F (200°C) oven or air fryer for 8-10 minutes to re-crisp the skin; microwaving will make them limp.
Tips from the Tulo kitchen
- Splitting wings into flats and drumettes before frying, rather than leaving them whole, helps them cook and crisp evenly on all sides.
- Salting the wings the night before and leaving them uncovered on a rack in the fridge dries the skin out even more than an hour does, so the crust ends up shatteringly crisp.
FAQ
What oil is best for deep frying chicken wings?
Peanut oil, vegetable oil, or canola oil all work well because they have neutral flavor and a smoke point above 400°F, well clear of the 325-375°F range used here.
Why fry the wings twice?
The first fry at a lower temperature cooks the meat through without over-browning the crust, and the second, hotter fry drives out remaining moisture to make the skin shatteringly crisp.
How do I know the wings are fully cooked?
Check with an instant-read thermometer inserted into the thickest part of a drumette; it should read at least 165°F (74°C) after the first fry.
Can I reuse the frying oil?
Yes, once it has cooled completely, strain it through a fine-mesh sieve or cheesecloth to remove crumbs, then store it in a sealed container and reuse it two or three more times before discarding.
