Best Fried Wings Recipe

I used to believe that truly crispy fried chicken wings were something you could only get from a restaurant. My search for the perfect homemade version led me to this **best fried wings recipe**. This method delivers a shatteringly crisp crust using a simple double-fry technique, combined with a flavor-packed Smoky Honey-Lime Glaze. It’s a guaranteed crowd-pleaser for game day or a fun family dinner, especially since this recipe is high-protein and perfect for feeding a crowd without much fuss.

Ingredients

• 1.5 kg (3.3 lbs) chicken wings: Choose high-quality wings, ensuring they are separated into drumettes and flats, with the wing tips removed for easier frying. Pat them completely dry before marinating; excess moisture is the enemy of a crispy crust.
• 250 ml (1 cup) buttermilk: The mild acidity tenderizes the chicken and creates a better surface for the flour coating to adhere to. If you don’t have buttermilk, substitute it by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes.
• Spices for marinade and dredge: 15 ml (1 tablespoon) garlic powder, 15 ml (1 tablespoon) onion powder, 10 ml (2 teaspoons) smoked paprika, 7.5 ml (1.5 teaspoons) fine sea salt, and 2.5 ml (0.5 teaspoon) freshly ground black pepper. These spices are divided between the marinade and the flour dredge; they build the foundational flavor for this **best fried wings recipe**.
• 240 g (2 cups) all-purpose flour and 60 g (0.5 cup) cornstarch: The base for the coating; the combination of flour and cornstarch is key for achieving maximum crispiness in fried wings. The cornstarch helps create a lighter, more delicate crust that holds its texture longer.
• 1.5 L (6 cups) vegetable oil, for frying: Use a neutral high-smoke point oil like vegetable, canola, or peanut oil. The volume is approximate; ensure you have enough oil in your pot for the wings to be fully submerged.
• Smoky Honey-Lime Glaze ingredients: 80 ml (1/3 cup) honey, 60 ml (1/4 cup) fresh lime juice, 30 ml (2 tablespoons) alcohol-free soy sauce, 15 ml (1 tablespoon) apple cider vinegar, 2 cloves garlic minced, 1 cm (0.5 inch) fresh ginger grated, and 30 ml (2 tablespoons) water. The lime juice and vinegar cut through the richness of the fried chicken, while the soy sauce adds deep umami to this **best fried wings recipe**.
• Slurry ingredients: 5 ml (1 teaspoon) cornstarch for slurry. Used to create a slurry that thickens the glaze without making it gummy.
• Garnish: 30 g (0.25 cup) fresh cilantro, finely chopped, and 1 lime cut into wedges. The fresh herbs and extra lime juice brighten up the dish visually and in flavor.

Instructions

Step 1: Prepare the buttermilk marinade and soak the chicken wings

Start by patting the chicken wings thoroughly dry with paper towels; this prevents a soggy coating later. In a large bowl, whisk together the buttermilk, 5 ml garlic powder, 5 ml onion powder, 2.5 ml smoked paprika, 5 ml salt, and 1.25 ml black pepper until well combined. Add the wings to the mixture, ensuring every piece is coated, then cover and refrigerate for at least 2 hours, or up to overnight, for best flavor and tenderness. This marination step is crucial for achieving a truly **best fried wings recipe** result.

Step 2: Create the flour dredge and prepare the wings for frying

In a separate shallow dish, prepare the dredge by whisking together the flour, cornstarch, remaining garlic powder, remaining onion powder, remaining smoked paprika, remaining salt, and remaining black pepper. Remove the wings from the buttermilk marinade, allowing excess liquid to drip off. Dredge each wing in the flour mixture, pressing firmly to ensure a thick, even coating. Place them on a wire rack set over a baking sheet to rest for 15 minutes. This resting period allows the coating to adhere and prevents it from falling off during frying. *I often find that when I make this recipe for my family, I have to let the coated wings rest for a full 20 minutes to make sure the coating adheres well, otherwise I end up with bare spots during frying.*

Step 3: Cook the Smoky Honey-Lime Glaze while the wings rest

While the wings are resting, start the glaze by combining the honey, lime juice, alcohol-free soy sauce, apple cider vinegar, minced garlic, grated ginger, and 30 ml water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Create a slurry by whisking the 5 ml cornstarch with 15 ml cold water in a small bowl. Gradually whisk the cornstarch slurry into the simmering glaze and cook for 1-2 minutes, stirring constantly, until the glaze thickens slightly and becomes glossy. Keep warm until ready to use.

Step 4: Perform the initial fry (Cook through)

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to exactly 165°C (325°F); use a kitchen thermometer to ensure accuracy. Working in batches, carefully add half of the wings to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until the wings are lightly golden and cooked through. Remove wings to the wire rack and repeat with the remaining batch. The initial fry in this **best fried wings recipe** cooks the meat through without over-crisping the exterior.

Step 5: Execute the second fry (Crisp up)

Increase the oil temperature to 190°C (375°F); this higher heat is essential for developing the crispy exterior. Return all of the partially fried wings to the hot oil in batches if necessary, and fry for an additional 4-6 minutes. Remove wings once they are deeply golden brown and extra crispy, placing them back on the wire rack to drain any excess oil. This second fry is key to making this the **best fried wings recipe** for texture.

Step 6: Glaze and serve immediately

Immediately transfer the hot, crispy wings to a large mixing bowl. Pour the warm Smoky Honey-Lime Glaze over the wings and toss gently but thoroughly until each wing is evenly coated and glistening. Arrange the glazed wings artfully on a serving platter and generously sprinkle with fresh cilantro and lime wedges for garnish before serving. This **best fried wings recipe** is a perfect centerpiece for family gatherings.

The Double-Fry Technique: Your Secret to Ultimate Crispness

The key to restaurant-quality, extra crispy fried wings is the double-fry method, and here’s why it works so well. This technique ensures a shatteringly crisp result that’s essential for a truly great fried wings recipe.

• First Fry (165°C / 325°F): The initial fry at a lower temperature slowly cooks the chicken through without burning the exterior. This process renders a significant amount of the fat under the skin, preparing it for the crisping phase.
• Second Fry (190°C / 375°F): The second fry at a much higher temperature quickly crisps up the exterior. The moisture on the surface evaporates rapidly, leaving behind a light and shatteringly crisp crust in just a few minutes, which is the hallmark of a successful fried wings recipe.
• Resting Period: Allowing the wings to rest for 15 minutes after dredging is also crucial; this gives the coating time to adhere to the chicken, so it won’t fall off in the fryer.

Flavor Profile Breakdown: The Smoky Honey-Lime Glaze

This recipe moves beyond basic hot sauce, offering a complex glaze that satisfies multiple cravings at once. This unique glaze elevates the humble fried wings to a new level.

• The Sweetness: Honey provides a rich, floral sweetness that contrasts beautifully with the savory elements of the best fried wings recipe.
• The Tang: Fresh lime juice and apple cider vinegar provide bright acidity that cuts through the richness of the fried chicken, preventing it from tasting heavy.
• The Umami: Alcohol-free soy sauce adds a salty, savory depth that elevates the glaze beyond a simple sweet and sour profile.
• The Aromatics: Fresh ginger and garlic infuse the glaze with a warm, pungent flavor base, making the sauce more complex and aromatic.

Make-Ahead Tips for Easy Entertaining

If you’re hosting or preparing for a busy week, you can do most of the prep work ahead of time. This makes a great family-friendly meal prep option.

• Marinade: The wings can be left in the buttermilk marinade in the refrigerator for up to 24 hours. The longer they marinate, the more tender and flavorful they become.
• Glaze: The Smoky Honey-Lime Glaze can be prepared in advance. Make the glaze and store it in an airtight container in the fridge for up to 3 days; gently reheat it on the stovetop before tossing with the freshly fried wings.
• Prep Time: Dredge the wings just before frying; do not dredge them hours ahead of time, or the coating will become soggy and fall off when frying.

FAQs

Can I use an air fryer or oven for this recipe instead?

Yes, you can use either for a healthy, lower-fat version. For an air fryer, set it to 400°F (200°C) and cook for 15-20 minutes, flipping halfway through. For the oven, bake at 400°F (200°C) for 30-40 minutes, flipping halfway, until crispy. While it won’t replicate the deep-fried texture exactly, the flavor profile remains excellent for this best fried wings recipe.

Why do I need cornstarch in the coating?

Cornstarch absorbs moisture better than flour and creates a lighter, crispier crust that helps prevent sogginess. It’s essential for achieving that restaurant-quality crunch in these fried wings.

How do I keep the wings crispy after glazing?

Glaze the wings immediately after frying, while they are still piping hot. The heat helps the glaze adhere and prevents it from making the skin soggy. Serve them right away; wings tend to lose crispness over time once coated in sauce.

Why did my coating fall off during frying?

The most common reasons are not patting the wings dry enough before marinating or not allowing the dredged wings to rest for 15 minutes before frying. The resting time allows the flour coating to absorb moisture and create a solid bond with the chicken skin, ensuring the best fried wings recipe outcome. I find that this resting step makes a huge difference in the final texture.

What temperature should the oil be for frying?

The first fry should be around 165°C (325°F) to ensure the chicken cooks through without burning. The second fry should be 190°C (375°F) to achieve maximum crispness. Using an accurate thermometer is highly recommended for a consistent fried wings recipe.

Can I freeze leftover fried wings?

Yes, but they lose their crispness when reheated. To freeze, let them cool completely, then store in an airtight container for up to 3 months. Reheat in a preheated oven (180°C / 350°F) or air fryer for 10-15 minutes until warmed through; avoid using the microwave if possible.

Conclusion

This best fried wings recipe proves that you don’t need fancy restaurant equipment to achieve truly exceptional results at home. By following the simple double-fry method and our unique Smoky Honey-Lime Glaze, you’ll create a meal that’s far better than any takeout option. Save this easy dinner idea to Pinterest for later and make sure you have it ready for your next gathering.

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