Here’s a crispy deep-fried chicken wings recipe—juicy inside, crunchy outside, like takeaway-style wings.
🍗 Deep-Fried Chicken Wings (Extra Crispy)
🧂 Ingredients
- 10–12 chicken wings (split into flats + drumettes)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional but great for color)
- 1 tsp garlic powder
- 1 tsp chili powder (optional for heat)
- 1 cup all-purpose flour
- 2 tbsp cornstarch (for extra crispiness)
- 1 egg
- ½ cup water or milk
- Oil for deep frying
🍳 Instructions
1. Prep the chicken
Wash and pat wings dry. Dry skin = crispier result.
2. Season
Mix wings with salt, pepper, paprika, garlic powder, and chili powder. Let sit 15–30 minutes.
3. Make coating batter
In a bowl mix:
- flour
- cornstarch
- egg
- water (or milk)
It should be a slightly thick, smooth batter.
4. Heat oil
Heat oil to medium-high (about 170–180°C / 340–350°F).
5. Coat & fry
Dip wings in batter, let excess drip, then carefully fry in batches.
6. Cook until golden
Fry 8–12 minutes, turning occasionally, until deep golden and crispy.
7. Drain
Place on paper towels or a rack.
🍽️ Serve with
- Hot sauce or buffalo sauce
- Garlic mayo
- BBQ sauce
- Fries or coleslaw
🔥 Tips for extra crispiness
- Double fry: fry once, rest 5 minutes, fry again for 2–3 minutes
- Add cornstarch (don’t skip—it makes a big difference)
- Don’t overcrowd the pan
- Serve immediately for best crunch
If you want, I can also show you:
- 🔥 Korean spicy fried wings (sweet & sticky glaze)
- 🍯 Honey garlic wings (like your earlier recipe)
- 🍗 Air fryer “fried” wings (less oil, still crispy)
