The Ultimate Extra-Crispy Fried Chicken Wings

The Ultimate Extra-Crispy Fried Chicken Wings

Ingredients

For the Chicken & Marinade

• 3 lbs (1.4 kg) chicken wings (flats and drumettes separated)
• 2 cups buttermilk (makes the chicken incredibly tender)
• 1 tbsp hot sauce (for flavor, not just heat)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp salt and black pepper

For the Crispy Flour Coating

• 3 cups all-purpose flour
• 1/2 cup cornstarch (the secret ingredient for ultimate crunch!)
• 1 tbsp baking powder (creates tiny air bubbles for extra crispiness)
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional, for a kick)
• 1 tbsp salt

For Frying

• Vegetable oil, canola oil, or peanut oil (enough to submerge the wings)

Step-by-Step Instructions

1. Marinate the Wings

1. Clean and thoroughly pat the chicken wings dry with paper towels.
2. In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
3. Add the chicken wings, making sure they are completely submerged.
4. Cover and refrigerate for at least 2 hours (overnight is even better).

2. Prepare the Flour Dredge

1. In a large, shallow dish or a big ziplock bag, whisk together the flour, cornstarch, baking powder, and all the spices (garlic powder, paprika, cayenne, and salt).

3. Coat the Chicken (The Flaky Texture Secret)

1. Take a wing from the buttermilk marinade, let the excess drip off, and drop it into the flour mixture.
2. Coat it thoroughly, pressing the flour into the chicken.
3. The Chef’s Trick: Drizzle 2–3 tablespoons of the leftover buttermilk marinade directly into your flour mix and rub it with your fingers to create small flour clumps. When you press the wings into these clumps, it creates those beautiful, jagged, extra-crunchy ridges you see in the photo.
4. Place the coated wings on a wire rack and let them rest for 10–15 minutes before frying. This helps the coating stick and prevents it from falling off in the oil.

4. Fry to Golden Perfection

1. Heat your oil in a deep pot or Dutch oven to 350°F (175°C).
2. Fry the wings in batches (do not overcrowd the pot, or the oil temperature will drop and make them greasy).
3. Fry for 8 to 10 minutes, turning occasionally, until they are deep golden brown and the internal temperature reaches 165°F (74°C).
4. Remove the wings and let them drain on a clean wire rack (using paper towels can trap steam and make them soggy).

Pro-Tip for Serving: Since ketchup doesn’t exist in this scenario, toss these wings immediately in melted butter mixed with minced garlic and grated parmesan cheese while they are still piping hot! Enjoy!