Why You’ll Love This Recipe

You’ll love this deep fried chicken wings recipe because it delivers perfectly crispy wings every time without the need for breading or complicated prep. The high-heat frying method seals in moisture while creating an irresistible golden crust. They’re quick to make, easy to scale up for a group, and endlessly customizable with sauces and seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken wings (drumettes and flats, separated and tips removed)
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Optional: cayenne pepper or chili powder for heat
Vegetable oil, for deep frying
Optional sauces: buffalo, barbecue, honey garlic, or teriyaki

Directions

Pat the chicken wings very dry with paper towels to remove excess moisture. This helps them fry up crispy.
In a bowl, toss wings with salt, pepper, garlic powder, onion powder, paprika, and any additional spices.
Let wings rest at room temperature for about 20–30 minutes before frying to ensure even cooking.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the wings in batches, being careful not to overcrowd the pan. Fry for 8–10 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
Remove and drain on a wire rack or paper towels.
Serve plain, or toss in your favorite sauce while still hot. Enjoy with dipping sauce if desired.

Servings and timing

This recipe serves 4 and takes approximately 40–45 minutes total, including prep and frying time.

Variations

Buffalo Wings: Toss hot wings in a mixture of melted butter and hot sauce (like Frank’s RedHot).
Honey Garlic Wings: Coat in a sweet and savory sauce made with garlic, soy sauce, and honey.
Dry Rub Wings: Use a blend of smoked paprika, chili powder, brown sugar, and cumin for flavorful wings without sauce.
Asian-Inspired: Toss with soy sauce, sesame oil, garlic, and a touch of brown sugar for sticky-sweet flavor.
Lemon Pepper: After frying, toss wings in melted butter and lemon pepper seasoning.

Storage/Reheating

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked wings in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 10–12 minutes until heated through and crisp. Avoid microwaving to maintain texture.

FAQs

Should I season wings before frying?

Yes. Seasoning before frying adds flavor directly to the meat and helps form a light crust on the outside.

Do I need to bread the wings?

No. These wings are traditionally deep fried without breading for a crisp, golden skin. But you can dredge them in flour or cornstarch for an extra crispy coating.

How do I get extra crispy wings?

Pat the wings very dry, fry at the right temperature, and don’t overcrowd the oil. Some cooks even double-fry them for added crunch.

Can I use frozen wings?

Yes, but they must be fully thawed and dried before frying. Frying frozen wings can cause oil splatter and uneven cooking.

What’s the best oil for frying wings?

Use a high smoke point oil like vegetable, canola, or peanut oil.

What temperature should I fry chicken wings at?

Fry at 350°F (175°C) for the best balance of crispiness and cooked-through meat.

How do I know the wings are done?

Wings are done when golden brown and the internal temperature reaches 165°F (74°C). A meat thermometer is the most accurate way to check.

Can I fry wings ahead of time?

You can fry them ahead and reheat in an oven or air fryer. For best results, fry right before serving.

Can I add sauce after frying?

Yes. Toss freshly fried wings in sauce while they’re still hot so the sauce adheres well.

What dipping sauces go well with fried wings?

Popular options include ranch, blue cheese, honey mustard, spicy mayo, or garlic aioli.

Conclusion

Deep fried chicken wings are a timeless favorite for good reason—they’re flavorful, crispy, and endlessly adaptable. Whether you keep them classic or dress them up with sauces and seasonings, they’re sure to be a hit at any table. Make a big batch, serve with your favorite dips, and watch them disappear faster than you can fry the next batch.

Deep Fried Chicken Wings

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Deep fried chicken wings are a crispy, flavorful favorite that are golden on the outside and juicy on the inside. They’re perfect as a party appetizer, game day snack, or indulgent treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Halal

Instructions

Pat the chicken wings very dry with paper towels to remove excess moisture.
In a large bowl, toss wings with salt, pepper, garlic powder, onion powder, paprika, and cayenne if using.
Let the wings rest at room temperature for 20–30 minutes before frying.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry wings in batches for 8–10 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
Remove and drain on a wire rack or paper towels.
Serve plain, or toss in desired sauce while still hot. Serve with dipping sauces if desired.

Notes

Ensure wings are dry before frying for best crispiness.
Fry in small batches to maintain oil temperature and ensure even cooking.
Use a meat thermometer to ensure the wings reach 165°F (74°C).
Double-fry for extra crispiness if desired.

Nutrition

Serving Size: 5–6 wings
Calories: 390
Sugar: 0g
Sodium: 450mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 33g
Cholesterol: 120mg