Let’s be honest—fried chicken wings are basically the ultimate comfort food. That irresistible aroma of golden, crispy wings wafting through the kitchen? Instant hunger, every single time. Personally, I make these more often than I should admit, but hey—wings are a true love language.
If you want wings that are crunchy on the outside and juicy in the center, this recipe is your new best friend. Brining makes all the difference—I used to think it was overhyped, but after the first batch, my family practically licked the plate clean. Ready to level up your wing game? Let’s dive in.
Why This Fried Chicken Wings Recipe Works Every Time
This recipe nails the balance between simple and seriously delicious. Here’s why:
- Brine for juiciness: Keeps the meat tender and flavorful.
- Cornstarch crunch: The secret to that iconic, ultra-crispy coating.
- Flavor-packed seasoning: Perfectly spiced wings that make you lick your fingers without thinking.
Bonus: no fancy equipment needed. Just everyday ingredients you can grab at any grocery store.
⚠️ Safety first: If you’re deep-frying, make sure an adult is around. Hot oil is nothing to joke about.
Ingredients You’ll Need
For the Brine:
- 2 lbs chicken wings (drumettes + flats)
- 4 cups cold water
- ¼ cup salt
- 2 tablespoons sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For the Seasoned Flour:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for a little heat)
For Frying:
- Peanut or vegetable oil (6–8 cups, enough to submerge wings)
How to Make Fried Chicken Wings
1. Brine the Wings for Maximum Juiciness
Brining might sound fancy, but it’s super easy. Just whisk together the brine ingredients, submerge the wings, and refrigerate for at least 1 hour.
Skipping this step? Sure, the wings will cook—but they won’t be as tender or flavorful. Trust me, the brine is a game-changer.
2. Prepare the Crispy Coating
Mix the flour, cornstarch, and spices in a large bowl. Cornstarch is the unsung hero of crunchy wings—it makes the coating light, crisp, and addictive.
Want a touch of heat? Add the cayenne pepper. Prefer mild? Skip it. Either way, these wings are going to be amazing.
3. Coat the Wings Like a Pro
Pat the brined wings dry (wet wings = soggy coating) and dredge them in the seasoned flour.
Pro tip: let them rest in the flour for a few minutes before frying. This helps the coating stick better and gives an extra-crispy texture you’ll brag about.
4. Fry the Wings Safely
Heat the oil to around 350°F. Fry in small batches to avoid overcrowding. Cook for 10–12 minutes, flipping once or twice, until golden and crisp.
Drain on a wire rack or paper towels. Warning: as soon as they hit the plate, someone will sneak a wing. Every. Single. Time.
5. Serve Your Way
Top with your favorite sauce—buffalo, BBQ, honey garlic, lemon pepper—or keep it simple with a sprinkle of salt. Either way, they disappear fast.
Quick Tips for Extra-Crispy Wings
- Double fry for crunch: A quick second fry takes them to legendary status.
- Short on time? Brine for 30 minutes—it still works.
- Mess-free coating: Use a big zip-top bag to toss wings in the flour. Easy cleanup!
- No thermometer? Drop a pinch of flour into the oil—if it sizzles, you’re ready.
Final Thoughts: My Love Letter to Wings
Fried chicken wings just make people happy. They turn any table into a celebration and lift moods instantly. If you’re craving that crispy, juicy, better-than-takeout wing experience, this recipe is your new weekend ritual.
And if you end up “taste testing” half the batch yourself? Don’t worry—I totally get it.