Crispy Deep-Fried Chicken Wings
ID: ce9b77af...
Learn how to make the ultimate crispy and juicy deep-fried chicken wings using a simple seasoned flour and cornstarch coating. With the right frying temperature and a few basic techniques, you will get perfect, crispy results every time.
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🍳 Cooking Flow
Heat frying oil in a Dutch oven to 350-360°F. → Prepare the dredging flour by mixing flour, cornstarch, and seasonings. → Pat the chicken wings completely dry, then coat them thoroughly in the seasoned flour. → Fry the wings in small batches at 350-375°F until they float and reach at least 170-175°F internally. → Drain on a wire rack and allow the oil to recover temperature between batches.
Cooking Steps
Brief Cooking Order
Heat frying oil in a Dutch oven to 350-360°F. → Prepare the dredging flour by mixing flour, cornstarch, and seasonings. → Pat the chicken wings completely dry, then coat them thoroughly in the seasoned flour. → Fry the wings in small batches at 350-375°F until they float and reach at least 170-175°F internally. → Drain on a wire rack and allow the oil to recover temperature between batches.
Introduction
Learn how to make the ultimate crispy and juicy deep-fried chicken wings using a simple seasoned flour and cornstarch coating. With the right frying temperature and a few basic techniques, you will get perfect, crispy results every time.
Step 1
Pour frying oil into a Dutch oven (about 1/3 full) and heat it, aiming for a target frying temperature of 350°F to 360°F.
Step 2
In a shallow dish, combine 1/2 cup of all-purpose flour, 2 tablespoons of cornstarch, and your seasoning mix (salt, pepper, garlic powder, onion powder, and paprika). Whisk well to incorporate.
Step 3
Thoroughly pat the chicken wings dry with a paper towel to remove excess moisture, ensuring a crispier crust.
Step 4
Dredge each chicken wing in the seasoned flour mixture, pressing and packing the flour firmly onto the wings so there are no raw spots. Place coated wings on a wire rack.
Step 5
Once the oil temperature reaches about 365°F to 375°F, carefully drop the first batch of wings (3 pieces) into the hot oil.
Ingredients List
Important Notes
Always pat the chicken wings dry with paper towels; removing surface moisture is key to achieving a super crispy skin.
Adding cornstarch to the flour helps create a lighter, crispier texture.
Taste your flour mixture before dredging. If you cannot taste the seasonings in the dry flour, your chicken wings will taste bland.
Do not overcrowd the pot. Fry in small batches to maintain a steady oil temperature.
Let the oil recover its temperature before starting the next batch to avoid soggy fried chicken.
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