Perfectly golden, ultra-crispy chicken wings with tender, juicy meat inside—this recipe delivers everything you love about classic fried wings. With brining, double-dredging, and proper frying technique, you’ll achieve restaurant-level results at home.
Introduction
These fried chicken wings strike the perfect balance between crunch and juiciness. The brine infuses the wings with flavor and moisture, while the seasoned flour and double-dip method create the signature crispy crust. Whether you enjoy your wings plain, spicy, saucy, or glazed, this method guarantees a delicious base every time.
Why You’ll Love This Recipe
You’ll love this recipe for its reliable results and incredible texture. The brine keeps the wings juicy, the flour mix adds deep flavor, and the frying method guarantees crispiness that lasts. These wings suit almost any flavor variation—from classic Buffalo to bold Nashville Hot.
Ingredients
For the Brine
- 2 lbs chicken wings, split into flats and drumettes
- 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 Frying
- 6–8 cups peanut oil or vegetable oil
For Dipping Between Coats
- 1 cup buttermilk
(Or ½ cup milk + 1 tablespoon vinegar mixed together and rested 5 minutes)
Instructions
1. Brine the Wings
In a large bowl, dissolve the salt and sugar in cold water. Add the garlic powder and onion powder, then submerge the wings fully. Cover and refrigerate for 2–4 hours. Brining locks in moisture and enhances flavor.
2. Prepare the Coating
In a separate bowl, whisk together all the seasoned flour ingredients. Remove the wings from the brine and pat them very dry with paper towels—dry wings coat better and fry more evenly.
3. Double-Dip Method
Dredge each wing in the seasoned flour, shaking off excess. Dip into the buttermilk, then return it to the flour for a second, thicker coating. This creates a crunchy exterior that stays crisp even after resting.
4. Rest the Coated Wings
Place the coated wings on a wire rack and let them rest for 15–20 minutes. This step helps the coating adhere and prevents it from falling off during frying.
5. Fry the Wings
Heat oil in a heavy pot or Dutch oven to 350°F (175°C). Add the wings in small batches to avoid lowering the oil temperature. Fry for 10–12 minutes, maintaining about 325°F, until golden brown and cooked to an internal temperature of 165°F.
6. Drain and Serve
Transfer the wings to a wire rack set over paper towels. Sprinkle with a bit of salt while they’re still hot. Serve immediately for maximum crispiness.
Pro Tips for Success
- Use a thermometer to maintain consistent oil temperature.
- Dry wings thoroughly after brining to prevent splattering.
- Fry in small batches so the coating cooks evenly.
- For extra crunch, use the optional double-fry method: fry at 300°F for 8 minutes, rest 5 minutes, then fry at 350°F for 3–4 minutes.
Flavor Variations
- Nashville Hot: Brush with a spicy butter-chili mix after frying.
- Buffalo Style: Toss with hot sauce and melted butter.
- Asian Glaze: Mix soy sauce, honey, garlic, and ginger.
- Lemon Pepper: Toss wings with lemon zest and cracked pepper.
Serving Suggestions
Serve wings with celery sticks, carrot sticks, and blue cheese or ranch dressing. They pair well with fries, potato salad, coleslaw, or iced tea.
Safety Tips
- Never leave hot oil unattended.
- Have a lid nearby in case of flare-ups.
- Use long tongs to avoid splashes.
- Keep wings fully dry before frying to prevent splattering.
Conclusion
These fried chicken wings combine juicy meat, crispy skin, and deep flavor in every bite. With the brine, double-dredging method, and proper frying technique, you’ll achieve the very best homemade wings—perfect for game days, gatherings, or any time you crave crispy perfection.