Deep Fried Chicken Wings
With this recipe for Deep Fried Chicken Wings, you can cook up delicious restaurant-style chicken wings in just minutes! Paired with your favorite sauce, they’re the perfect appetizer or snack for parties, game days, or anytime.
Deep fried chicken wings are a popular restaurant and pub dish that involves frying chicken wings until they are crispy and golden brown. The wings are seasoned with various spices and coated in sauce to give them a delicious flavor. And with this recipe, you can easily whip up restaurant-style wings at home whenever the mood strikes!
Yeap, you can serve crispy fried chicken wings as a snack or appetizer, along with your favorite dipping sauce. Deep fried wings are a classic comfort food that is loved by many.
I coat my wings in a wet batter that contains both flour and baking powder, which helps to create a crispier texture. The wings will be crunchy and golden in less than 10 minutes. And they’re every bit as crave-worthy as these Deep Fried Chicken Legs, Crispy Oven Baked Chicken Tenders, and my Nashville Hot Chicken recipe.
These delectable deep-fried chicken wings can be served as is or tossed in various sauces, such as buffalo sauce, barbecue sauce, honey garlic sauce, or teriyaki sauce, to add additional flavor and variety. So many possibilities!
Why Make This Recipe
- Perfect For Parties – Deep fried wings are commonly served at parties, game nights, and gatherings. Their bite-sized nature and finger-food appeal make them perfect for sharing and enjoying with friends and family.
- Crispy Texture – The batter gives these wings a crispy, crunchy, irresistible coating.
- Juicy and Tender – The small size of the wings and quick cooking time mean the meat will be succulent and flavorful.
Ingredient Notes
- Chicken – Use two pounds of chicken wings. If you purchase whole wings, cut them into flats and drums.
- Batter – A wet batter is made by combining egg, baking powder, milk, and flour.
- Seasoning – Seasong the first coating of flour with salt, garlic powder, ground coriander, and smoked paprika or your favorite blend of spices. If you want spicy wings, add crushed red pepper flakes or cayenne pepper to taste.
- Oil – Use your favorite oil for frying.
So, are you ready to learn how to make these crispy fried chicken wings? Then gather up your ingredients and I will show you…
How To Deep Fry Chicken Wings
Get the complete ingredients list and instructions from the recipe card below.
- Pour approximately four cups of oil into a deep skillet or Dutch oven and heat to 350 degrees F / 180 degrees C.
- Cut the wings into flats and drums and dry them with a paper towel.
- In a medium bowl, combine 3 tablespoons flour, salt, and spices. Add the wings and toss to coat.
- In a separate bowl, mix the remaining flour and baking powder. Pour in milk and the beaten egg, then mix thoroughly so there are no lumps in the batter. If it’s too runny, add more flour until thick enough to drip slowly from a spoon.
- Dip the chicken wings into the batter. Shake off the excess and carefully transfer the wing to the hot oil. Fry for 7-10 minutes, turning the wings halfway through cooking.
- Transfer the cooked wings to a plate lined with paper towels or napkins to drain off the excess oil and serve hot.
Note: It’s important to check your wings for doneness using a meat thermometer. The internal temperature should be at least 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken wing.
Expert Tips
- Before coating the wings in flour or batter, dry them with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier texture.
- Be bold with the seasoning. Well-seasoned wings will have better flavor throughout, so season the chicken wing flour mixture with a sufficient amount of salt, pepper, and any other spices or herbs you prefer.
- Before frying the wings, ensure the oil is preheated to 350 degrees F / 180 degrees C. This helps to achieve a crispy exterior and cooks the wings more evenly.
- Don’t overcrowd the fryer or pot with too many chicken wings at once. Frying in batches allows the wings to cook evenly and maintains their crispness.
- You can also prepare these in a home deep fryer.
- Maintain consistent oil temperature while frying. Adding too many wings at once can significantly drop the temperature, resulting in greasy and soggy wings. Adjust the heat as needed to keep the oil temperature stable.
- Watch closely as the wings cook to maintain a consistent temperature, and turn halfway through cooking to avoid burning the chicken.
- Once the wings are cooked, place them on a wire rack or paper towel-lined plate to drain any excess oil. This helps remove excess grease and keeps the wings crispy.
- If you use a sauce to coat the wings, do so just before serving while the wings are still hot.
- Serve with your favorite dipping sauces like blue cheese, ranch, barbecue, or honey mustard.
Delicious Variations
- Change the Herbs and Spices – You can season the flour for the dry coating with your favorite blend of herbs and spices. Lemon pepper, cajun seasoning, onion powder, Italian herbs and more all work well.
- Make Them Spicy – Add crushed red pepper or cayenne pepper to the seasoning mix for spicy wings.
- Coat Them In Sauce – Coat the deep fried wings in buffalo sauce, hot sauce, teriyaki sauce, BBQ sauce, Korean BBQ sauce and more.
Prep And Storage
- Prep Ahead – If using frozen chicken wings, defrost completely.
- Store – Leftover chicken wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until, or check out this post to learn how to Reheat Chicken Wings in Air Fryer.
- Freeze – Freeze leftover fried chicken wings for up to 3 months.
FAQs
Use an oil with a high smoke point, such as peanut oil, canola oil or vegetable oil. These oils can withstand the high temperatures required for deep frying without breaking down.
The cooking time for chicken wings can vary depending on their size. Generally, chicken wings take 7-10 minutes to fry. When done, they will be golden brown and reach an internal temperature of 165 degrees F / 74 degrees C when checked with a digital meat thermometer.
Frozen chicken wings are affordable and convenient to keep on hand. If using frozen chicken wings, they should be thawed completely before frying.
The key to crispy chicken wings is maintaining the oil temperature while frying. Use a thermometer and adjust the heat to keep the oil at 350 degrees F / 180 degrees C.
More Recipes You May Like
Serving Suggestions
Thank you for reading my deep fried wings recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Deep Fried Chicken Wings Recipe:
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Deep Fried Chicken Wings! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Deep Fried Chicken Wings
Ingredients
- 2 pound (900g) chicken wings cut whole wings into flats and drums
- 1 egg beaten
- 1 cup (236ml) milk
- ⅔ cup (79g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 4 cups (946ml)vegetable oil for frying
Instructions
- Pour approximately four cups of oil into a deep skillet or Dutch oven and heat to 350 degrees F / 180 degrees C.
- Cut the wings into flats and drums and dry them with a paper towel.
- In a medium bowl, combine 3 tablespoons flour, salt, garlic powder, coriander, and smoked paprika. Add the wings and toss to coat.
- In a separate bowl, combine the remaining flour and baking powder. Pour in the milk and the beaten egg and mix thoroughly so there are no lumps in the batter. If it's too runny, add more flour until thick enough to drip slowly from a spoon.
- Dip the chicken wings in the batter. Shake off the excess and carefully transfer the wing to the hot oil. Fry for 7-10 minutes, turning the wings over halfway through the cooking time.
- Transfer the cooked wings to a baking rack or a plate lined with paper towels or napkins to drain off the excess oil before serving.
Video
Notes
- Before coating the wings in flour or batter, dry them with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier texture.
- Be bold with the seasoning. Well-seasoned wings will have better flavor throughout, so season the chicken wings with a sufficient amount of salt, pepper, and any other spices or herbs you prefer.
- Before frying the wings, ensure the oil is preheated to 350 degrees F / 180 degrees C. This helps to achieve a crispy exterior and cooks the wings more evenly.
- Don’t overcrowd the fryer or pot with too many chicken wings at once. Frying in batches allows the wings to cook evenly and maintains their crispness.
- Maintain consistent oil temperature while frying. Adding too many wings at once can significantly drop the temperature, resulting in greasy and soggy wings. Adjust the heat as needed to keep the oil temperature stable.
- Watch the wings closely, maintain a consistent temperature and turn halfway through cooking to avoid burning the chicken.
- Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
- Once the wings are cooked, place them on a wire rack or paper towel-lined plate to drain any excess oil. This helps remove excess grease and keeps the wings crispy.
- If you use a sauce to coat the wings, do so just before serving while the wings are still hot.
- Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
- Storage – keep leftovers in an airtight container inside the fridge for 4 days.
