Best Crispy Fried Chicken Wings - Easy 35-Minute Recipe

Fried chicken wings are all about that crunch. You want a crust that shatters when you bite, and meat that stays juicy inside. This recipe gets you there with a buttermilk brine and a double coating of seasoned flour.

The keys are simple: dry the wings well, season the flour generously, and don't crowd the pot. It takes about 35 minutes from start to finish, and you only dirty one bowl and one baking sheet.

Serve them with your favorite dipping sauce, or toss them in buffalo or barbecue sauce right after frying. They're great for game day, a casual dinner, or just because.

About the Ingredients

2 lbs (900g) chicken wingettes and drumettes

You can buy them pre-cut, or cut whole wings yourself. Pat them very dry with paper towels before brining.

1 cup (240ml) buttermilk

Regular buttermilk works best. If you don't have it, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.

1 tsp salt

Kosher salt is best. Use half if using table salt.

1 tsp garlic powder

Fresh garlic can burn during frying, so stick with powder here.

1 tsp paprika

Smoked paprika adds a nice depth, but sweet works too.

1/2 tsp black pepper

Freshly ground is better, but pre-ground is fine.

1 cup (125g) all-purpose flour

All-purpose gives the right crunch. You can substitute rice flour for a gluten-free version.

1 tsp baking powder

This adds extra crispiness by creating tiny air pockets in the crust.

1/2 tsp cayenne pepper (optional)

For heat. Skip it if you prefer mild wings.

Vegetable oil for frying, about 4 cups (1L)

Use a neutral oil with a high smoke point, like canola or peanut.

Step-by-Step Instructions

1. Brine the wings

In a large bowl, whisk together buttermilk, salt, garlic powder, paprika, and black pepper. Add the wings and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Make the coating

In a shallow dish, whisk together flour, baking powder, and cayenne if using. Set aside.

3. Heat the oil

Pour oil into a heavy pot or Dutch oven, about 2 inches deep. Heat over medium-high to 350°F (175°C). Use a thermometer to keep it accurate.

4. Dredge the wings

Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack. Let rest for 10 minutes.

5. Fry in batches

Carefully add wings to hot oil in a single layer, not touching. Fry for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.

6. Repeat and serve

Fry remaining wings in batches, letting oil return to 350°F between batches. Serve hot with your favorite sauce or as is.

How to Store CrispyWings aesthetic ideas

Delicious Variations

Buffalo

Toss fried wings in a mixture of 1/2 cup hot sauce and 4 tablespoons melted butter.

Garlic Parmesan

Sprinkle with grated Parmesan and garlic powder immediately after frying.

Honey BBQ

Brush with your favorite barbecue sauce mixed with a tablespoon of honey.

Frequently Asked Questions

Dinner's done. Go put your feet up.

Best Crispy Fried Chicken Wings – Easy 35-Minute Recipe

Get the best crispy fried chicken wings with a golden, crunchy coating. Easy 35-minute recipe with a simple buttermilk brine and hot oil technique.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) chicken wingettes and drumettes
• 1 cup (240ml) buttermilk
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cayenne pepper (optional)
• Vegetable oil for frying, about 4 cups (1L)

📋 Instructions

1. 1Brine the wings — In a large bowl, whisk together buttermilk, salt, garlic powder, paprika, and black pepper. Add the wings and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. 2Make the coating — In a shallow dish, whisk together flour, baking powder, and cayenne if using. Set aside.
3. 3Heat the oil — Pour oil into a heavy pot or Dutch oven, about 2 inches deep. Heat over medium-high to 350°F (175°C). Use a thermometer to keep it accurate.
4. 4Dredge the wings — Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, pressing to adhere. Shake off excess and place on a wire rack. Let rest for 10 minutes.
5. 5Fry in batches — Carefully add wings to hot oil in a single layer, not touching. Fry for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
6. 6Repeat and serve — Fry remaining wings in batches, letting oil return to 350°F between batches. Serve hot with your favorite sauce or as is.

👨🍳 Chef's Note: If you want extra crispy wings, let them rest on a wire rack for 5 minutes before serving. That keeps the steam from softening the crust.

Servings: 6

Cuisine: American

Course: Appetizer

Easy Recipes for Everyday Cooking15 minutes35 minutes60 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat