Wanna know the secret to our Southern fried chicken wings recipe? Well then keep reading! These wings have a crispy coating and so much flavor! Pair it with some hot sauce and a side of french fries for a quick and satisfying meal. Perfect for game day and weekends!
Well our secret is out: These pretty wings are coated in seasoned flour and cornstarch, so they have the most perfect crispy coating! All you need are a few simple spices (and some patience), and you’ve got yourself the best fried chicken wing recipe ever.
This recipe is very similar to our Southern fried chicken. We use a salt, sugar, and water brine solution which really tenderizes the meat and results in delicious, juicy chicken. It’s important that you brine these wings for at least 4 hours (up to overnight is fine), for the best results!
Deep-fried chicken wings are perfect for Friday nights, casual weekends, or game day! Enjoy them with your favorite sauce or serve soul food-style with collard greens and candied yams for a Southern meal! Our wings also go great with buttermilk waffles (for a classic chicken and waffles).
Be sure to check out some of our other chicken wing recipes like Hot Honey Old Bay, Lemon Pepper Chicken Wings, or Smoke Fried Wings.
What we love about this recipe
- Crispy chicken wings: These are the lightest, crispiest chicken wings ever!
- Delicious flavor: Our homemade seasoning blend has the perfect amount of salt and spice.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Brine for fried chicken wings: A simple salt, sugar, and water brine recipe.
- Party wings: Flats and drumettes (or whole chicken wings cut up).
- Neutral oil: For frying, e.g., peanut oil, vegetable oil, canola oil.
- Seasoned flour: All purpose flour mixed with granulated garlic, granulated onion, black pepper, seasoning salt, and smoked paprika. Alternatively, season with your favorite dry rub.
- Corn starch: Our secret ingredient for a the perfect crunch!
- Egg wash
What you’ll need to make this recipe
- An instant-read thermometer to monitor the oil temperature and check for doneness.
- Deep fryer, large deep skillet, or Dutch oven for frying.
- Wire rack set over a sheet pan to drain excess oil.
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How to make crispy fried chicken wings
Detailed instructions can be found in the recipe card below.
Step 1. Before cooking, remove the wings from the brine (if applicable), rinse, and pat them dry with paper towels. Then, dip wings into the egg wash, ensuring each piece is well coated.
Step 2. Dredge wings in the seasoned flour mixture, pressing the flour onto the wings to create a textured coating.
Step 3. Let the flour coated wings rest for about 10 minutes. (*See tips for deep frying below).
Step 4: Fry wings until golden brown and cooked through.
Step 4. Carefully use tongs or a slotted spoon to remove the wings from the hot oil and place them on a wire rack set over a sheet pan to drain.
How to brine your chicken wings
We recommending brining chicken wings for at least 4 hours, up to overnight for maximum flavor absorption.
Step 1. Bring water to a boil in a large pot. Add kosher salt and sugar.
Step 2. Stir until completely dissolved.
Step 3. Combine with ice and stir until mostly melted and the brine reaches room temperature.
Step 4. Place the chicken wings in a large bowl, container, or resealable plastic bag. Brine wings in the refrigerator for at least 4 hours, or overnight.
Tips for deep frying chicken wings
- Use fresh oil for the best flavor and color of your fried wings.
- Let wings rest for about 10 minutes after dredging in the egg and flour. This helps the coating get a bit tackier, which results in crispier wings.
- Maintain the oil temperature and adjust your heat as needed. If the oil temperature drops too low, it can cause greasy chicken.
- Fry chicken in batches, for example, flats together, and rums together, so they all cook at the same time.
Fried Chicken Wings Recipe
Ingredients
- 3-4 pounds of party wings flats and drumettes
- Neutral oil for frying e.g., peanut oil, vegetable oil, canola oil
Brine (Recommended)
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 2 tablespoons granulated sugar
- 4 cups ice
Seasoned Flour
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 tablespoon granulated garlic if using garlic powder, use a little bit less
- 1 tablespoon granulated onion if using onion powder, use a little bit less
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon seasoned salt
- 1 teaspoon smoked paprika
Egg Wash
- 3 eggs
- 3 tablespoons water
Instructions
Brine (Recommended)
- Bring 4 cups of water to a boil in a pot.
- Add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups of ice to the pot, stirring until the ice is mostly melted and the brine reaches room temperature.
- Place the chicken wings in a large bowl, container, or resealable plastic bag.
- Pour the brine over the chicken wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove the wings from the brine, rinse, and pat them dry with paper towels.
Dredge
- Combine flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk the ingredients to combine. Alternatively, add the ingredients to a brown paper bag and toss to combine. Set aside.
- Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
- Line a sheet pan with parchment paper. After brining, dip the wings into the egg wash, ensuring each piece is well coated.
- Dredge each wing in the seasoned flour mixture, pressing the flour onto the wings to create a textured coating. Let the coated wings rest on the sheet pan for 3-5 minutes.
Deep Fry
- Fill a large deep skillet or Dutch oven with enough cooking oil to submerge the wings (about 2 1/2 to 3 inches). Heat the oil to around 360°F (182°C) to 365°F (185°C).
- Carefully place the coated wings into the hot oil. Fry until golden brown and cooked through. Fry in batches to prevent overcrowding and temperature drop.
- The internal temperature of the wings should reach 165°F (74°C).
- Once cooked, use tongs or a slotted spoon to remove the wings from the oil and place them on a wire rack set over a sheet pan to drain any excess oil.
I made these wings for dinner Friday night and they were perfectly crispy–nice and flavorful too! And we had no leftovers so I’ll be making them again.
The best fried chicken I’ve ever made! I skipped the brining step and everything still turned out perfectly.
So glad to hear you loved it! 🎉 Thanks for sharing your experience—it’s great to know the recipe is still a hit even with shortcuts. 🍗✨