Fried Chicken Wings

Irresistibly tender and juicy chicken wings marinated, then coated in spice-infused batter and fried to golden, crispy perfection. Easy to make with less than 10 minutes of prep time for the perfect appetizer for your next weekend getaway.

Course Appetizer, Main, Snack

Cuisine American

Prep Time 10

Cook Time 15

Marinate Time 1

Total Time 1 25

Servings

Calories 714kcal

Author Imma

Ingredients

3 pounds (1.5kg) chicken wings
1 tablespoon (3g) dried thyme
1 teaspoon (5-6g) salt
2 tablespoons (14g) onion powder
2 tablespoons (10g) garlic powder
2 teaspoons (5g) smoked paprika
2 teaspoons (5g) white pepper
2 teaspoons (5g) cayenne pepper
1 teaspoon (3-4g) bouillon powder (or replace with salt)
1½ cups (350ml) buttermilk
2 eggs
2 cups (240g) flour
1 teaspoon (5-6g) baking powder
2 teaspoons (5g) cornstarch
vegetable oil for frying (how much depends on the size of your fryer)

Instructions

Rinse the chicken wings and dry them well with paper towels.
Combine salt, thyme, garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and chicken bouillon in a bowl.
Divide the seasonings and sprinkle half evenly on the wings. Toss to coat.
Add the buttermilk and egg and mix well. Marinate in the fridge for an hour or overnight.
Combine the flour, baking powder, cornstarch, and the remaining seasoning blend in a shallow dish.
Take the chicken from the marinade, let the excess run off, and coat it with the flour mixture. Arrange in a single layer on a baking sheet while the oil heats.
Heat oil in a deep fryer or cast-iron skillet to 375℉/177℃.
Using tongs, carefully add the chicken to the hot oil. Work in batches and avoid overcrowding the skillet.
Fry for 8-11 minutes or until the wings are golden brown.
Drain the chicken wings on a wire rack. Let them cool for 5 minutes before serving with your favorite dipping sauce.

Notes

Do not overcrowd when frying the wings as it lowers the oil temperature, resulting in soggy fried chicken.
Let the wings rest on a cooling rack for at least 5 minutes before serving. This step will allow the excess oil to drain while the juices reabsorb into the meat.
For larger cuts of chicken, such as drumsticks, breasts, and thighs, I highly suggest the double-fry method. This method guarantees tender and juicy chicken with a crispy and crunchy exterior. Just fry them until the skin is crisp, remove them, and let them rest for a few minutes while the heat keeps going deep, then fry them a second time for the win.
Vegetable, canola, and peanut oil are your best bet when frying these chicken wings thanks to the neutral taste and high smoke point.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition