Crispy Fried Chicken Wings (Ultra Crunchy & Juicy)

 

If you’re looking for perfectly crispy fried chicken wings with a light, crunchy coating and juicy meat inside, this recipe delivers every time. These wings are double-seasoned, coated with a flour–cornstarch mix for extra crunch, and fried to golden perfection. You can enjoy them plain or toss them in a sticky Korean-style spicy sauce for restaurant-quality flavor at home.

Why This Recipe Works

• Cornstarch + flour creates an ultra-crispy crust
• Baking powder adds airiness and crunch
• Soy sauce & vinegar tenderize and boost flavor
• Perfect for game day, parties, or meal prep

Ingredients

For the Chicken

• 2 lbs chicken wings (split at joints, tips removed)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or lemon juice

For the Crispy Coating

• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• ½ tsp salt

For Frying

• Vegetable oil (enough for deep frying)

Optional Korean-Style Spicy Sauce

• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced

Step-by-Step Instructions

 

 

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Step-by-Step Instructions

1. Prepare the Chicken

Wash the chicken wings and pat them completely dry using paper towels. This step is crucial for crispiness.

In a large bowl, season the wings with:

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper

Add soy sauce and rice vinegar (or lemon juice). Mix well until all wings are evenly coated.
Cover and marinate for at least 30 minutes (up to 4 hours for deeper flavor).

2. Make the Crispy Coating

In a separate bowl, whisk together:

• Flour
• Cornstarch
• Baking powder
• Salt

This dry mix is the secret to extra crunchy fried chicken wings.

3. Coat the Wings

Remove wings from the marinade and let excess liquid drip off.
Dredge each wing in the coating mixture, pressing lightly so the coating sticks well.

For extra crunch, let coated wings rest on a rack for 10 minutes before frying.

4. Fry the Chicken Wings

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).

Fry wings in small batches to avoid overcrowding:

• Fry for 10–12 minutes, turning occasionally
• Wings should be golden brown and crispy

Remove and place on a wire rack or paper towels to drain excess oil.

5. Make the Spicy Korean Sauce (Optional)

In a small saucepan over low heat, combine:

• Gochujang
• Honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Minced garlic

Simmer for 2–3 minutes until slightly thickened.

Toss fried wings in the sauce or brush it on for a sticky finish.

Serving Suggestions

• Serve with coleslaw, fries, or pickles
• Pair with ranch or blue cheese dip
• Garnish with sesame seeds & green onions

Storage & Reheating Tips

• Store leftovers in the fridge for up to 3 days
• Reheat in an air fryer or oven at 375°F for 5–7 minutes
• Avoid microwaving to keep them crispy

Pro Tips for Maximum Crunch

• Always fry at the correct temperature
• Do not overcrowd the fryer
• Use a wire rack, not paper towels, for resting