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Fried Chicken Wings Recipe
Ash Tyrrell

Fried Chicken Wings Recipe

I tried making Truly Crispy Fried Chicken Wings recently, and wow—each wing came out golden, crackling on the outside and juicy in the heart. I didn’t have to marinate for hours, just a quick coating, some heat, and patience.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings — use a mix of drumettes and flats. Meaty wings hold sauce and coating better than small skinny ones.
  • 2 teaspoons of smoked paprika — gives a smoky flavor and rich color.
  • 1 teaspoon dried parsley — adds a mild herbal note.
  • 1 teaspoon salt — for seasoning; kosher salt works nicely.
  • ½ teaspoon garlic powder — mellow garlic without burning.
  • ½ teaspoon onion powder — balances the flavors.
  • ¼ teaspoon black pepper — freshly ground has much better aroma.
  • ⅛ teaspoon cayenne pepper optional — if you want a little kick.
  • 1 ½ cups all-purpose flour — the base of the dry coating.
  • 2 teaspoons cornstarch — this helps the crust get extra crisp.
  • 1 teaspoon baking powder — a secret to crispiness; helps draw out moisture.
  • Oil about ½ cup, or enough to fill ~1 inch of the pan — high smoke point oil so it doesn’t burn.

Method
 

  1. I start by patting the chicken wings completely dry so the coating sticks and crisp-up happens well. Then I separate drumettes and flats (if needed) so that they cook evenly.
  2. Next I whisk together smoked paprika, dried parsley, salt, garlic powder, onion powder, black pepper, optional cayenne, flour, cornstarch, and baking powder. I toss each wing until it’s fully coated and shake off extra flour so no clumps.
  3. I heat oil in the pot over medium-high until it reaches about 350°F (175-180°C). Then I fry the wings in small batches so temp doesn’t drop too much, about 10 minutes or until golden brown on all sides.
  4. Once wings are cooked, I move them onto a wire rack to drain excess oil (paper towels underneath are okay, but wire rack helps more). Serve immediately while hot so you get the crunch and juicy inside together.

Notes

hen I made it, these are little things that really improve the dish:
  • I ensure the wings are bone-dry before coating—if they’re damp, coating slips and crisp suffers.
  • I fry in batches—less crowding means oil holds heat better, and wings brown evenly.
  • I always use a wire rack to let wings rest instead of paper towels alone; crisp remains better.
  • I test oil temperature with a thermometer, not by guesswork; small dips ruin texture.
  • I let the wings rest a minute or two after frying before serving so juices settle but skin stays crunchy.