Nothing better than crispy, golden chicken wings you can make at home—especially when each wing is perfectly battered and deep fried for maximum crunch! These homemade chicken wings are perfect as game day appetizers, party finger foods, or weekend dinner treats that everyone will love. With a simple batter and easy prep, you can make a batch ahead and have crispy chicken wings ready in minutes.
Perfect for football night, a family dinner, or a casual get-together, these battered deep fried chicken wings are crowd-pleasers that pair perfectly with dips, sauces, or a side of fries.
Budget-friendly, easy to make, and irresistibly crunchy, they’re the ultimate homemade fried chicken recipe for any occasion!
The secret is all about balance — a well-seasoned batter, steady oil temperature, and patience while frying. Each wing comes out with a shatter-crisp coating and juicy meat inside, making them a hit at any gathering. No fancy equipment, no overnight marinating — just simple, foolproof steps that anyone can follow for the perfect crunch.
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Why You’ll Love These Chicken Wings
- Restaurant-style crispiness: That shattering crust and juicy inside are thanks to double coating and precise oil temperature.
- Quick cooking time: Ready in under an hour from start to finish — perfect for parties or game nights.
- Simple ingredients: Everything you need is likely in your pantry already.
- Customizable heat: Adjust cayenne or swap sauces to go mild, spicy, or smoky.
- No fancy tools: Just a deep pot, oil, and basic kitchen gear.
Ingredients
2 pounds of chicken wings
Use meaty, evenly sized wings for consistent cooking and that perfect balance of crispy coating and tender meat.3 quarts of sunflower oil (or high smoke-point oil)
Sunflower oil delivers a clean, deep-fried flavor, but canola oil works well too for crisp, golden results.1 egg + 1 tablespoon water
This helps bind the coating to the wings, creating a sturdy, flavorful crust that clings beautifully during frying.¼ cup hot sauce
Adds flavor and a gentle kick — not just heat. It also enhances the tangy depth in your batter.1 teaspoon kosher salt
The foundation of seasoning; ensures every bite is balanced and flavorful.1 teaspoon garlic powder + 1 teaspoon onion powder
These add rich, aromatic layers to your seasoning mix that make the wings extra savory.¼ teaspoon black pepper + a pinch of cayenne pepper
Pepper gives warmth and depth while cayenne sharpens the overall spice kick.1 cup plain flour
Your main batter base – coats each wing evenly and fries up beautifully crisp.1 teaspoon baking powder
The secret to lighter, airier crunch creates micro-bubbles in the crust for that irresistible texture.½ teaspoon kosher salt + ¼ teaspoon black pepper (for coating)
Extra seasoning ensures flavor carries through every layer of the coating.
Equipment You’ll Need
- Large cast-iron pot or deep heavy-bottomed pan
- Mixing bowls (3)
- Tongs or a slotted spoon
- Measuring cups and spoons
- Heat-resistant spatula or skillet
Directions
- Prepare the Chicken Wing Seasoning
Combine salt, garlic powder, onion powder, black pepper, and cayenne in a bowl. Rub this mixture thoroughly over the wings so every surface is coated. Let them rest for 10–15 minutes to allow the seasoning to adhere and infuse the meat. - Make the Egg and Hot Sauce Mixture
In a large bowl, whisk together one egg, a splash of water, and the hot sauce. This tangy binder will help the flour coating stick tightly to the chicken, creating that signature crispy shell. - Mix the Flour Coating
In another bowl, combine flour, baking powder, salt, and black pepper. Stir well until evenly mixed. This dry coating forms the crisp, crunchy armor that seals in the wings’ juices. - Heat the Oil
Pour peanut oil into a deep cast-iron pot or heavy saucepan, filling no more than halfway. Heat over medium-high to 375°F — use a thermometer for accuracy. The right temperature means crisp, not greasy, wings. - Coat the Wings
Dip each seasoned wing into the egg mixture, shaking off excess. Then dredge in the flour coating, pressing gently to ensure an even crust. Let the coated wings rest on a wire rack for 10–15 minutes before frying — this helps the coating stick better and crisp beautifully. - Fry the Chicken Wings
Working in batches, gently lower 6–8 wings at a time into the hot oil. The temperature will dip to around 350°F — maintain this range while frying. Cook for about 4 minutes, or until golden brown and the internal temperature reaches 185–190°F. - Drain and Serve
Remove wings with tongs or a slotted spoon and place them on paper towels or a wire rack to drain excess oil.
Serve immediately with your favorite dipping sauce or toss in extra hot sauce for more heat.
Tricks to Keep Them Crispy Longer
- Don’t overcrowd the fryer. Too many wings at once drop the oil temperature and make them soggy.
- Rest on a wire rack, not paper towels. Paper traps steam; racks allow air circulation for a lasting crunch.
- Reheat like a pro. Warm leftovers in a 375°F oven or air fryer for 5–7 minutes to revive crispiness.
- Cornstarch mix secret: Add 1 tablespoon of cornstarch to your flour mixture next time — it absorbs moisture and boosts crisp texture.
- Keep warm properly. If making ahead, hold wings in a 250°F oven uncovered for up to 30 minutes without softening the crust.
Options for Substitutions
- Oil Alternatives: Canola or vegetable oil instead of peanut oil. Avoid olive oil — it burns quickly.
- Flour Swaps: Gluten-free blend or rice flour for a lighter crust.
- No eggs? Use buttermilk or even plant milk with a splash of vinegar as your binding liquid.
- Spice Mix Upgrades: Try paprika, Cajun, or ranch seasoning for flavor twists.
What Kind of Chicken Wings Should I Use?
Choose fresh, plump wings that are uniform in size so they fry evenly. You can buy them whole (drumette, flat, and tip) or pre-split — just trim the tips if needed. If using frozen wings, thaw completely and pat dry to prevent oil splatter and uneven cooking.
What to Serve With Chicken Wings
Crispy wings pair beautifully with celery sticks, carrot strips, and creamy dips like ranch or blue cheese. For a meal, serve with coleslaw, mac and cheese, or loaded fries. A light salad also works to balance the richness of the fried coating.
Storage and Reheating Tips
Store leftover wings in an airtight container lined with paper towels for up to 4 days in the fridge. For longer storage, freeze up to 3 months in a freezer-safe bag. Reheat in a 375°F oven or air fryer until crisp — avoid microwaving, which softens the coating.
Nutrition Snapshot
Each serving (about 4–5 wings) provides roughly 40–45g protein, 15–20g fat, and 10–12g carbs, depending on coating and sauce.
Chicken wings are rich in iron, zinc, and B vitamins — nutrients that support muscle repair and immune health. When fried at proper temperature and drained well, these wings deliver indulgence with less grease and balanced macros.
Creative Leftovers
- Wing Wraps: Shred leftover meat into a tortilla with coleslaw and ranch.
- Chicken Fried Rice: Chop and toss into rice for a high-protein meal.
- Wing Salad: Toss cold wings over greens with a tangy vinaigrette for a next-day lunch.
Crispy, spicy, and absolutely irresistible — these Flavorful Deep Fried Chicken Wings are everything you love about comfort food done right. Whether for game day, casual dinners, or just a late-night craving, they hit that perfect spot between crunchy indulgence and savory satisfaction. Serve hot, share generously, and keep that dipping sauce close — these wings disappear fast.
Common Mistakes While Frying
Q: Why are my wings greasy instead of crispy?
A: Your oil was likely too cool or you overcrowded the pot. Always keep the oil between 350°F and 375°F, and fry in small batches.
Q: My coating fell off while frying. What went wrong?
A: The wings were either too wet or didn’t rest after dredging. Always pat wings dry before seasoning and rest after coating for 10–15 minutes.
Q: They cooked unevenly — what should I do?
A: Ensure all wings are similar in size and maintain even oil temperature. Stir gently midway through frying for uniform browning.
Flavorful Deep Fried Chicken Wings
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 lbs chicken wings
3 quarts sunflower oil
1 egg + 1 tbsp water
¼ cup hot sauce
1 tsp kosher salt
1 tsp garlic powder & 1 tsp onion powder
¼ tsp black pepper & a pinch of cayenne
1 cup plain flour
1 tsp baking powder
½ tsp kosher salt
Directions
- Mix salt, garlic powder, onion powder, black pepper, and cayenne. Rub evenly over wings and set aside to rest
- Whisk together egg, water, and hot sauce until smooth. This helps the flour stick for a thick, crunchy layer.
- Combine flour, baking powder, salt, and pepper in a large bowl. Mix well so the flavor distributes evenly
- Pour peanut oil into a deep pot and heat to 375°F. Maintain temperature to ensure crispy, non-greasy wings
- Dip wings in the egg mixture, then toss them in the seasoned flour. Shake off excess and let rest for a few minutes before frying.
- Add wings carefully into hot oil (6–8 at a time). Fry about 4–5 minutes per batch, keeping oil around 350°F for even cooking.
- Remove with tongs or slotted spoon; drain on paper towels. Serve hot with your favorite dipping sauce or toss in buffalo or BBQ sauce.
Notes
- Tips for Crispy Wings
Don’t overcrowd the pot — it drops oil temperature.
Let wings rest 10 minutes before frying to improve crunch.
For reheating: use an air fryer (375°F, 5–7 min) or oven (375°F, 10–12 min). - Storage
Refrigerate: Up to 4 days in an airtight container with paper towels between layers.
Freeze: Up to 3 months; reheat in oven or air fryer for best crispiness. - Nutritional Info (Per Serving)
Approx. 550–600 calories
Protein: 35g | Fat: 40g | Carbs: 10g
High in protein and energy, these wings make a satisfying game-day snack or hearty meal. For a lighter twist, pair with a fresh veggie platter or baked sweet potato fries.
