Crispy Fried Wings

Golden-brown wings with a satisfying crunch and tender, juicy meat inside will keep everyone grabbing for more. The coating gets wonderfully crispy while the seasoning packs each bite with mouthwatering flavor. Thanks to the flour and cornstarch combo, you'll get that perfect texture difference between the crunchy outside and juicy inside. These wings work great as a starter or main dish – they're impossible to resist!

My brother once told me no homemade wings could beat his favorite sports bar's. I made him these, and after his third helping, he finally admitted they were better! The way his eyes lit up after that first bite told me I'd nailed it. Every minute spent getting this method right was totally worth it.

What You'll Need

• Chicken Wings: Go for plump, fresh ones with good meat. You can use whole wings cut into pieces or party wings – just make sure you dry them completely before adding seasoning.
• Blackening Seasoning: This mix of paprika, garlic and herbs gives amazing flavor depth. If you like it spicier, Cajun seasoning works great too.
• All Purpose Flour: This makes up most of the crispy coating. Unbleached kinds give slightly better results, but regular flour works fine.
• Cornstarch: The secret to that extra-crispy shell everyone loves. It creates those delicate, super crunchy bits on the outside.
• Eggs: They stick everything together nicely. Fresh eggs with bright yolks add a little extra richness.
• Milk: Gets the egg mixture to the right thickness and adds some creaminess. Whole milk is best but any type will do.
• Hot Sauce: Adds a bit of tang without too much heat. Pick one with some vinegar notes for better overall flavor.
• Frying Oil: Use something with a high smoke point like vegetable, canola or peanut oil. Fresh oil makes cleaner-tasting wings that brown better.

Tasty Cooking Steps

Add Your Spices:

Toss all wings in a big bowl with blackening seasoning, using your hands to rub it all over. When you work it in by hand, the flavor gets deeper into the meat, not just on top.

Let Them Rest:

Cover your wings and stick them in the fridge for at least thirty minutes or overnight if you can. This gives the salt time to soak in while all those spice flavors meld with the chicken.

Set Up Your Coating Area:

Mix the flour, cornstarch, and seasoned salt in a wide, shallow bowl until they're completely blended. In another bowl, beat the eggs with milk and hot sauce until it gets a bit foamy so it'll stick better.

Coat Each Wing Right:

Take one wing at a time, dunk it in the egg mix, let extra drip off, then roll it in the flour mix. Press the coating on firmly to create little bumpy bits that'll get super crispy when fried.

Get Your Oil Ready:

Pour about two inches of oil into a heavy Dutch oven or deep cast iron pan and clip on a thermometer. Heat it slowly to 350°F, adjusting your burner as needed to keep it steady.

Fry Them Perfectly:

Use tongs to carefully put coated wings into the hot oil, leaving an inch between each. Keep the temperature between 350-375°F by adjusting the heat, and flip them now and then until they turn golden after about seven minutes.

Drain Them Well:

Put freshly fried wings on a cooling rack over a baking sheet instead of paper towels. This keeps air flowing all around so they stay crispy, and extra oil can drip away.

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My Italian grandma always said you need to "listen to the chicken" when frying. Once I figured out what she meant, my wings got so much better. When the bubbling slows down but hasn't completely stopped, that's the sweet spot. Our family always had her wings during holidays, and now I make them exactly how she taught me. Sometimes the best cooking tips come through your ears, not your eyes.

Hot Oil Secrets

Getting your oil temperature right makes or breaks your wings. Too cold and they'll soak up oil and turn soggy. Too hot and you'll burn the outside while the inside stays raw. Get yourself a good clip-on thermometer to watch the temp the whole time you're cooking. You can also tell by how the wings react when they first hit the oil - you want steady, medium bubbling, not crazy splattering or weak fizzing. Always wait about two minutes between batches to let the oil heat back up, or your wings won't get crispy.

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I got hooked on finding the perfect fried wing after eating amazing ones at a small New Orleans joint. After tons of tries and tweaking, I learned that rushing doesn't work. Taking your time with each step - drying them properly, watching the temperature, handling them carefully - turns ordinary wings into something special. When friends specifically ask me to make these for gatherings, I know all the effort was worth it. Food that brings real joy fulfills what cooking is all about, and these wings never fail to do that.

Frequently Asked Questions

→ How do you make chicken wings extra crispy?

Coating with a mix of cornstarch and flour does the trick. Keeping the oil at 350°F and not overcrowding the fryer are also essential.

→ Can I prepare these wings early?

Yes, you can season and coat them ahead, but for the best crunch, fry just before serving.

→ What sauces pair best with these wings?

Try ranch, honey mustard, buffalo, or blue cheese dressing for a tasty match.

→ Can an air fryer work for this recipe?

Yes, but they may not turn out as crispy. Spray them with oil and cook at 400°F for 20-25 minutes, flipping mid-way.

→ How can I tell when the wings are done cooking?

They should be golden and reach 165°F inside. Typically, 5-7 minutes of frying does it.