Fried Chicken Wings Recipe – American Special
Fried Chicken Wings are a beloved American classic, cherished for their crispy exterior and juicy interior. Whether served plain, tossed in your favorite sauce, or paired with a creamy dip, these wings are a go-to choice for parties, game nights, or a comforting snack. This recipe ensures perfectly seasoned and golden-fried wings every time—crispy on the outside, tender on the inside.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Chicken Wings:
- 2 lbs (about 1 kg) chicken wings, separated into flats and drumettes
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for spice)
For Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
For Frying:
- Vegetable oil for deep frying
For Serving (Optional):
- Buffalo, BBQ, or honey garlic sauce
- Ranch or blue cheese dip
- Celery and carrot sticks
Prep the Wings:
Pat the chicken wings dry with paper towels.
Season with salt, pepper, garlic powder, paprika, and cayenne pepper.
In a bowl, mix flour and cornstarch. Dredge each wing in the mixture, coating well. Shake off excess.
Fry the Wings:
Heat oil in a deep fryer or large pot to 350°F (175°C).
Carefully add wings in batches. Do not overcrowd.
Fry for 8–10 minutes, turning occasionally, until golden brown and fully cooked.
Transfer to a wire rack or paper towels to drain.
Serve:
Toss in your favorite sauce or serve plain with dips and veggies.
Enjoy hot and crispy!
Recipe Notes :
Cornstarch Boost: Mixing cornstarch with flour creates extra crispiness.
Dry Wings: Patting the wings dry ensures better browning and crunch.
Sauce Timing: If using sauce, toss wings while hot to absorb flavor better.
Oil Tip: Maintain oil temperature to avoid greasy or undercooked wings.
Storage: Best enjoyed fresh, but you can reheat in an oven or air fryer to restore crispness.
