Finger-Lickin’ Good Fried Chicken Wings Recipe

Hello there, foodies! Are you looking for a recipe that will satisfy your cravings? Well, you’re in luck because this finger-lickin’ good fried chicken wings recipe is here to save the day! Perfect as a snack or as a main dish, these chicken wings are crispy on the outside and juicy on the inside. Trust us, once you’ve tried making this recipe, you won’t be able to resist its deliciousness.

Fried Chicken Wings Recipe

Now, before we get to the recipe, let’s talk about why this dish is a crowd-pleaser. Crispy fried chicken wings are a classic favorite for a reason. They’re easy to make, and you can pair them with a variety of sauces to suit your taste. Plus, who can resist the satisfying crunch when you bite into one? Whether you’re a fan of traditional flavors or looking to spice things up, this recipe is versatile enough to cater to any taste buds. Without further ado, let’s get started!

Fried Chicken Wings Recipe

Whether you’re looking for a crowd-pleasing party food or just a delicious and indulgent snack, fried chicken wings are always a great choice. Crispy, savory, and satisfying, these wings are easy to make at home, and you can customize them to suit your tastes with any number of seasonings and sauces. In this article, we’ll cover the essential ingredients, preparation, and cooking tips you’ll need to make the ultimate fried chicken wings.


The key to great fried chicken wings is using fresh, high-quality ingredients and the right seasonings. Here’s what you’ll need:

  • 2 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Vegetable or canola oil for frying
  • Salt and pepper to taste

Optional additional seasonings or sauces to taste, such as ranch dressing, blue cheese dip, hot sauce, honey mustard, BBQ sauce, or any other favorites.


Before you begin frying your chicken wings, you’ll need to prep them properly to ensure crispy and flavorful results. Follow these steps:

  1. Rinse the chicken wings under cold water and pat dry with paper towels.
  2. In a large bowl, pour in the buttermilk and add the wings, making sure each piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. The buttermilk will help tenderize the chicken and add richness and tanginess to the flavor.
  3. In another large bowl or shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Use a fork or whisk to blend the dry ingredients evenly.
  4. Remove the chicken wings from the buttermilk and shake off any excess liquid. Dredge each wing in the flour mixture, using your hands to press the flour into the surface and coat evenly. Shake off any excess flour and place the wings on a wire rack or baking sheet to rest for 10-15 minutes, allowing the coating to adhere.


Now that your chicken wings are prepped and ready, it’s time to fry! There are different methods for frying wings, depending on how crispy and juicy you like them, as well as whether you want to use a deep fryer, skillet, or oven. Here are some basic tips:

  • For deep frying: Heat up a large pot or deep fryer with enough oil to submerge the wings (about 375 F). Carefully place the coated wings into the hot oil, a few at a time, and cook for 10-12 minutes or until golden brown and crispy. Use a slotted spoon or tongs to remove the wings from the oil and place them on paper towels or a wire rack to drain excess oil. Serve hot with your favorite dipping sauces.
  • For skillet frying: Heat up a large skillet with about 1 to 1 1/2 inch of oil over medium-high heat until it reaches 375 F. Place the wings in the skillet in a single layer, without crowding the pan. Cook for 8-10 minutes on each side or until crispy and brown. Use tongs to remove the wings from the skillet and let them rest on paper towels or a wire rack to drain excess oil. Serve hot with dipping sauces.
  • For oven frying: Preheat your oven to 425 F. Line a baking sheet with foil and place a wire rack on top. Arrange the wings on the rack, making sure they don’t touch. Bake for 45-50 minutes or until crispy and lightly browned, turning them over halfway through. Remove from the oven and let the wings sit on the rack for a few minutes before serving. Add salt and pepper to taste and serve with your favorite dipping sauces.

By following these steps, you can make the perfect batch of crispy, juicy fried chicken wings every time. Experiment with different seasonings and sauces to find your ideal flavor profile. Whether you’re serving them up at a party or just indulging in some comfort food, fried chicken wings are always a delicious and satisfying option. Enjoy!

Tips for Perfectly Fried Chicken Wings

If you’re a fan of crispy, golden-brown chicken wings, then perfecting your frying technique is crucial. Here are some tips for getting it right:

Oil Temperature

The temperature of your oil is one of the most important factors when it comes to achieving perfectly fried chicken wings. If the oil is too hot, your wings can burn on the outside while remaining undercooked on the inside. If it’s not hot enough, your wings can turn out greasy and soggy.

So what’s the right temperature? Most experts recommend frying chicken wings at a temperature of 375°F. It’s best to use a thermometer to make sure your oil stays at the right temperature throughout the cooking process.

Another key consideration is the type of oil you use. Some oils, such as vegetable or canola oil, have a high smoke point and are therefore ideal for frying. Avoid using oils with low smoke points, such as olive oil, as they can break down and develop an unpleasant taste when heated to high temperatures.

Sauce and Seasoning

While perfectly fried wings are delicious on their own, adding flavorful sauces and seasonings can take them to the next level. Here are some ideas to get your taste buds excited:

Classic buffalo sauce: This spicy sauce made from cayenne pepper sauce and butter is a staple at many wing joints. Experiment with different levels of heat to find your perfect balance.

Honey mustard: This sweet and tangy sauce made from honey, mustard, and mayonnaise is a popular alternative to buffalo sauce.

Teriyaki glaze: For an Asian-inspired twist, try tossing your wings in a glaze made from soy sauce, brown sugar, and ginger.

Lemon pepper: Keep it simple but flavorful by coating your wings in a mixture of lemon zest, black pepper, and garlic powder.

Serving Suggestions

Once your wings are perfectly fried and sauced, it’s time to think about how to serve them up. Here are some ideas to get you started:

Traditional sides: Celery sticks and blue cheese dressing are classic accompaniments to buffalo wings. You can also try ranch dressing or carrots for a fresh crunch.

Unconventional dips: For something a little different, try experimenting with dipping sauces like kimchi mayo, sriracha aioli, or even guacamole.

Side dishes: While wings can certainly be a full meal on their own, you can also serve them alongside other dishes for a more complete spread. Some ideas include sweet potato fries, coleslaw, or mac and cheese.

When it comes to fried chicken wings, there’s no shortage of ways to make them your own. With a few simple tips and a little creativity, you can whip up a batch of wings that are crispy, flavorful, and sure to satisfy.

Time to Dig In!

We hope you enjoyed reading about our finger-lickin’ good fried chicken wings recipe and are feeling inspired to whip up a batch of your own. Whether you’re cooking for a crowd, indulging in a solo feast, or just looking to switch up your usual dinner routine, these wings are sure to satisfy. Remember, the key to perfect fried chicken wings is taking your time and following our detailed instructions. With a little patience and love, you’ll be rewarded with juicy, tender, and flavourful wings that are worth every sticky finger. So grab a napkin, dig in, and enjoy!

Thanks for reading and don’t forget to check back for more delicious recipes and cooking tips. We’re always whipping up something new in the kitchen and we love sharing our culinary adventures with our readers. If you have any questions or feedback, don’t hesitate to reach out – we’re happy to hear from you. And until next time, happy cooking!


1. Can I use boneless chicken wings instead?

Yes, you can definitely substitute boneless chicken wings if you prefer. Just be aware that the cooking time may be slightly different.

2. Do I have to brine the chicken first?

No, you don’t have to brine the chicken, but we highly recommend it for maximum juicy flavour.

3. Can I use a different type of hot sauce?

Absolutely! Feel free to experiment with different hot sauces to find your favourite flavour.

4. Can I use a different type of oil?

Yes, you can use whatever type of oil you prefer for frying, as long as it has a high smoke point.

5. How long will the leftovers keep?

Leftovers will keep for up to 3 days in the fridge. Reheat them in the oven or toaster oven for best results.

6. Can I make the wings ahead of time?

Yes, you can fry the wings ahead of time and reheat them in the oven or toaster oven just before serving.

7. What can I serve with the wings?

These wings are great on their own, but you can also serve them with a dipping sauce like ranch or blue cheese, and some celery and carrot sticks on the side.

8. How can I make the wings spicier?

If you like your wings extra spicy, add some cayenne pepper or chili flakes to the spice blend, or use a hotter hot sauce.

9. Can I make these wings in an air fryer?

Yes, you can make these wings in an air fryer, just follow the instructions for your specific air fryer and adjust the cooking time as needed.

10. Can I bake the wings instead of frying them?

Yes, you can bake the wings in a preheated oven at 425°F for 40-45 minutes, flipping halfway through, for a healthier option.

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About the Author: David Dunlap

Worked in restaurants for years before turning to food writing and has won multiple awards for the work, including more than a dozen awards.

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