Crispy Fried Chicken Wings with Craggy Coating

Crispy Fried Chicken Wings

These split, bone-in wings have a substantial, craggy crust rather than a thin coating. An egg-and-milk dip helps seasoned flour and cornstarch cling to the flats and drumettes; pressing the dry mixture onto each piece creates the rough surface.

Fry the wings in small batches in oil near 350°F (175°C), then drain them uncovered on a rack. The finished wings should be deeply golden to reddish brown and crisp enough to serve without sauce. Makes 4 appetizer servings or 2 to 3 main-dish servings.

Ingredients for Crispy Fried Chicken Wings

• 2 pounds split chicken wings, drumettes and flats (about 900g)
• 1 cup all-purpose flour (120g)
• 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder
• 1 teaspoon fine salt, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 large egg
• 1/2 cup milk
• About 6 to 8 cups neutral frying oil, such as vegetable or canola oil, or enough for a 2- to 3-inch depth

Equipment: Use a 5- to 6-quart heavy pot, a frying thermometer, an instant-read meat thermometer, tongs or a spider strainer, and a wire rack set over a sheet pan.

How to Fry Chicken Wings

1. Dry and season: Pat the wings dry with paper towels and sprinkle them with 1/2 teaspoon of the salt.
2. Mix the coating and dip: In one bowl, whisk together the flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, paprika, garlic powder, and pepper. In another bowl, whisk the egg and milk until smooth.
3. Coat and rest: Dip each wing in the egg mixture, letting the excess drip off. Press it into the dry mixture, packing on small, uneven clumps rather than smoothing the coating flat. Set the wings apart on a wire rack for about 10 minutes so the breading can cling.
4. Heat the oil: While the wings rest, heat 2 to 3 inches of oil in the heavy pot to 350°F. The oil must remain well below halfway up the pot. Keep the pot uncovered and water away from the hot oil.
5. Fry in batches: Carefully lower in about 4 to 6 wing sections, or fewer if needed to leave space between them. Let the coating set briefly before gently separating pieces that touch or turning them for even browning. Keep the oil near 350°F. Start checking at about 8 minutes; batches generally take 8 to 12 minutes, but large pieces may need longer. The crust should be crisp and deeply golden to reddish brown, and the thickest meat must reach at least 165°F (75°C) without the thermometer tip touching bone.
6. Drain and repeat: Transfer the cooked wings to a clean wire rack in a single layer and leave them uncovered for a few minutes. If the rack held raw wings, wash and dry it before using it for cooked wings. Let the oil return to 350°F before adding another batch. Pile the drained wings on a plate and serve unsauced.

How to Keep the Coating Crisp

Let the excess egg dip fall away before pressing on the flour mixture. The coating should look uneven and substantial before frying; moving the wings as soon as they enter the oil can pull that breading loose.

If a batch crowds the pot and the oil temperature falls too far, the coating can turn greasy. Fry fewer pieces at once and check that the oil has returned to 350°F before continuing. Drain the wings on a rack, not in pooled oil, and leave them uncovered so steam does not soften the crust.

Oil Temperature and Wing Doneness

Eight minutes is a point to start checking, not a guaranteed finish time. Wing size and the number of pieces in the pot affect how long each batch takes. Probe a thick section of meat from the side, keeping the thermometer tip clear of the bone.

If the crust browns before the meat reaches 165°F, check the oil temperature, reduce the heat if needed, and continue frying until the chicken is cooked through.

Serving and Variations

Serve the wings hot and plain, with coleslaw or fries for a larger meal. Offer dipping sauce separately if desired; tossing the wings in sauce will soften the crust. For mild heat without sauce, mix 1/4 teaspoon cayenne into the dry coating.

For a separate sauced fried-wing recipe, try these honey garlic chicken wings. For an oven-baked alternative, see these garlic Parmesan chicken wings.

Storing and Reheating Leftovers

Refrigerate leftover wings promptly in an airtight container for up to 3 to 4 days. To restore some crispness, reheat them uncovered on a rack in a 375°F (190°C) oven until hot throughout. Start checking after about 10 minutes; larger pieces may take longer.

Cooked wings can also be frozen in a well-sealed freezer-safe container for up to 2 months, though the crust may soften.

Nutrition

Approximate per appetizer serving: Based on 4 servings, about 625 calories, 29g protein, 43g fat, and 29g carbohydrates. These figures vary with the amount of coating retained and oil absorbed.