Crispy Golden Fried Chicken Wings

🛒 Ingredients (Serves 4–5)

For the Chicken:

• 2 lbs (1 kg) chicken wings (split into flats and drumettes)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cayenne pepper (optional for heat)

For the Marinade:

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

• 1 teaspoon hot sauce (optional)

For the Coating:

• 1½ cups all-purpose flour

• ½ cup cornstarch (THIS makes it extra crispy)

• 1 teaspoon baking powder

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

For Frying:

• Vegetable oil (enough for deep frying)

🔪 Step 1: Prep the Wings

1. Pat wings completely dry with paper towels (this helps crispiness).

2. Season wings with salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. Mix buttermilk and hot sauce.

4. Submerge wings in buttermilk mixture.

5. Cover and refrigerate at least 2 hours (overnight = best flavor).

🥣 Step 2: Prepare Crispy Coating

1. In a large bowl, mix flour, cornstarch, baking powder, paprika, garlic powder, and salt.

2. Remove wings from marinade, letting excess drip off.

3. Dredge each wing thoroughly in flour mixture.

4. Press flour into the chicken for extra crunch.

5. Let coated wings rest 10–15 minutes before frying (helps crust stick).

🔥 Step 3: Frying

1. Heat oil to 350°F (175°C).

2. Fry wings in batches (don’t overcrowd).

3. Cook 8–10 minutes until deep golden brown and internal temp reaches 165°F (74°C).

4. Remove and place on a wire rack (NOT paper towels — keeps them crisp).

✨ Optional Extra Crisp Trick

For ultra crispy wings:

• Fry once for 6–7 minutes.

• Let rest 10 minutes.

• Fry again for 2–3 minutes at 375°F (190°C).

🧄 Optional Flavor Add-Ons

After frying, toss in:

• Garlic butter

• Buffalo sauce

• Honey BBQ

• Lemon pepper seasoning

• Sweet chili sauce

🍽 Serving Suggestions

Serve hot with:

• Ranch or blue cheese dip

• Celery & carrot sticks

• Fries or coleslaw