Homemade Fried Chicken Wings

Ingredients for Homemade Fried Chicken Wings

• For the Chicken Wings:
  • 2 lbs chicken wings (separated into flats and drumettes)
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch (for extra crispiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 2 large eggs
  • 1/4 cup buttermilk (optional, for extra tender chicken)
  • Vegetable oil for frying
• Optional Sauces for Serving:
  • Buffalo sauce
  • Honey barbecue sauce
  • Ranch or blue cheese dressing

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How to Make Homemade Fried Chicken Wings

Step 1: Prepare the Chicken Wings

1. Separate the wings into flats and drumettes if not already done. Pat them dry with paper towels to remove any excess moisture—this helps the coating stick better and ensures the wings fry up crispy.

Step 2: Set Up the Coating Stations

1. In one bowl, whisk together the eggs and buttermilk.
2. In a separate bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and a generous pinch of salt and pepper.

Step 3: Coat the Chicken

1. Dip each chicken wing into the egg mixture, letting the excess drip off.
2. Then dredge the wing in the flour mixture, pressing lightly to ensure it’s fully coated.
3. Place the coated wings on a plate or baking sheet, allowing them to sit for 5-10 minutes—this helps the coating adhere better during frying.

Step 4: Heat the Oil

1. In a large deep pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature for optimal crispiness.

Step 5: Fry the Chicken Wings

1. Fry the wings in batches to avoid overcrowding the pot, which can lower the oil temperature.
2. Cook each batch for about 8-10 minutes, turning the wings halfway through, until they are golden brown and crispy.
3. Use a slotted spoon to remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil.

Step 6: Serve the Wings

1. Serve the crispy fried chicken wings hot with your favorite dipping sauces or toss them in buffalo or barbecue sauce for added flavor.

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Kitchen Equipment Needed

• Large mixing bowls
• Deep pot or Dutch oven for frying
• Wire rack or paper towels for draining
• Tongs or slotted spoon
• Meat thermometer (for checking oil temperature)

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Storage and Reheating Tips

Fried chicken wings are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat without losing the crispiness, bake them in a 375°F (190°C) oven for 10-12 minutes, or until heated through. Avoid microwaving, as it can make the wings soggy.

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