Crispy Fried Chicken Wings Recipe

Ingredients

• 3 pounds Chicken Wings (Whole wings, split into flats and drumettes, tips removed and saved for stock)
• 4 cups Vegetable Oil (High smoke‑point oil such as canola or peanut; enough to fill pot a few inches deep)
• 3 large Eggs (Room temperature)
• 1 teaspoon Salt (For egg mixture; regular table or kosher salt works)
• 2.5 teaspoons Garlic Powder (Divided between egg wash and flour mixture)
• 1.5 teaspoons Ground Black Pepper (Freshly ground preferred)
• 1.5 cups All-Purpose Flour (Sifted before mixing)
• 1.5 teaspoons Paprika (Sweet paprika for color and mild flavor)
• 1 teaspoon Onion Powder (Optional but adds depth)
• 0.5 cup Cornstarch (Used for the first coating to create extra crispness)

Instructions

1. Prepare the Wings

   Trim each whole wing by separating the flat and drumette and cutting off the tip; set the tips aside for stock.

   Time: PT10M

2. Make the Egg Wash

   In a mixing bowl whisk together 3 large eggs, 1 tsp salt, 1 tsp garlic powder, and ½ tsp ground black pepper until smooth.

   Time: PT2M

3. Prepare the Seasoned Flour

   In a second bowl combine 1½ cups all‑purpose flour, 1½ tsp salt, 1½ tsp garlic powder, 1½ tsp paprika, 1 tsp ground black pepper, and 1 tsp onion powder. Mix well.

   Time: PT2M

4. Set Up Cornstarch Station

   Spread ½ cup cornstarch on one half of the baking tray, creating a shallow pool.

   Time: PT1M

5. Coat the Wings

   Working one piece at a time, dip each wing first into the cornstarch, shaking off excess, then into the egg wash, letting excess drip, and finally roll it in the seasoned flour until fully covered. Return coated wings to the tray.

   Time: PT10M

6. Heat the Oil

   Fill the cast‑iron pot with 3‑4 cups vegetable oil (a few inches deep). Heat over medium‑high until the oil reaches about 350°F. Test by dropping a tip of a wing; it should sizzle and bubble immediately.

   Time: PT8M

   Temperature: 350°F

7. Fry the Wings in Batches

   Carefully lower up to five coated wings into the hot oil. Fry for 8‑10 minutes, turning once halfway through, until the coating is deep golden and the meat reaches an internal temperature of 165°F. Remove with tongs and drain on paper towels or a wire rack. Repeat with remaining wings, maintaining oil temperature.

   Time: PT54M

   Temperature: 350°F

8. Drain and Serve

   Transfer fried wings to a paper‑towel‑lined plate or wire rack to remove excess oil. Serve hot with your favorite sauces.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

12g

Carbohydrates

15g

Fat

10g

Fiber

1g