Description

There’s nothing quite like a perfectly fried chicken wing. Crispy, crackly on the outside, juicy and flavorful on the inside—these wings are pure comfort and always a hit. This recipe uses simple pantry ingredients and one key trick (hello, cornstarch!) to guarantee wings that stay crunchy long after they leave the fryer.

Ingredients

Scale

2 lbs chicken wings, split (tips removed)
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika (smoked if possible)
Optional: 1/4–1/2 tsp cayenne pepper
Oil for frying (vegetable, canola, or peanut oil)

Instructions

1. Marinate for Juiciness

Pat wings dry with paper towels. Place in a bowl or zip-top bag with buttermilk. Cover and refrigerate at least 30 minutes (up to overnight for best flavor).

2. Heat the Oil

Pour oil into a heavy pot or deep skillet to about 2–3 inches deep. Heat to 350°F (175°C).

3. Prepare the Coating

In a large bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne (if using).

4. Coat the Wings

Remove wings from buttermilk, letting excess drip off. Press firmly into the flour mixture, coating every surface. Shake off excess and place on a wire rack.

5. Fry in Batches

Carefully lower wings into hot oil (6–8 at a time). Fry 8–10 minutes, turning occasionally, until deep golden and internal temperature reaches 165°F (74°C).

6. Drain Properly

Transfer wings to a wire rack set over a baking sheet (not paper towels). This keeps them crispy on all sides.

7. Serve Hot

Enjoy plain and crunchy, or toss in your favorite sauce.

Notes

Cornstarch is the secret: It creates a light, shatter-crisp crust.
Keep oil hot: Let oil return to 350°F between batches.
Don’t crowd the pot: Overcrowding = soggy wings.
Wire rack > paper towels: Prevents steam from softening the crust.
Double dredge: For ultra-craggy wings, dip back into buttermilk and flour again.