Crunchy Deep Fried Chicken Wings
Indulge in the ultimate crispy delight with these Crunchy Deep Fried Chicken Wings—perfectly golden and irresistibly crunchy on the outside, while juicy and tender on the inside. Infused with a flavorful blend of garlic powder, paprika, onion powder, and buttermilk marinade, these wings are full of bold, savory goodness. The secret lies in the double-dredging technique with a seasoned flour and cornstarch mix, creating an ultra-crispy coating that stands up to every dunk in your favorite sauces. Whether you're hosting a game day feast or craving a comforting snack, these wings are quick to prepare and guaranteed to satisfy. Serve them hot and fresh with ranch, blue cheese, or a kick of hot sauce for the ultimate crispy chicken wing experience!
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Buttermilk
- 1 Egg
- 4 cups Vegetable oil (for frying)
Instructions
Clean and pat dry the chicken wings using paper towels. Cut the wings into flats and drumettes, if not already done.
In a large mixing bowl, combine buttermilk and egg. Whisk until well blended. Add the chicken wings to the buttermilk mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for 1-2 hours for extra tenderness and flavor.
In another large bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create the dry coating.
Heat vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to maintain the temperature for optimal frying.
While the oil is heating, take a chicken wing from the buttermilk mixture and let the excess drip off. Dredge it in the dry flour mixture, pressing firmly to ensure a thick and even coating. For extra crunch, dip the coated wing back into the buttermilk mixture and then coat it in the flour mixture again. Repeat this process with the remaining wings.
Carefully place the wings into the hot oil, working in batches to avoid overcrowding the pan. Fry the wings for 8-10 minutes, turning them occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the wings from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve the crunchy deep-fried chicken wings hot with your favorite dipping sauce, such as ranch, blue cheese, or hot sauce. Enjoy!
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
