This easy fried chicken wings recipe leaves you with crispy golden skin and a tender, juicy interior you won’t be able to resist. The best part? They’ll be ready in under 30 minutes on the stovetop.
Why this recipe works
While baked chicken wings will always have a special place in our hearts and is a solid option for an oil-free experience, nothing quite compares to the crunch when you first bite into fried chicken wings. The flour coating is what helps seal in the moisture and create ultra-crisp, golden-crusted wings. Finger-licking is guaranteed!
You don’t need a bulky deep fryer for this recipe, a large skillet will do the trick perfectly. We’ll begin by seasonings the wings, then tossing them in a large zip-top bag with the flour mixture to coat. Follow up with a bath in hot oil until golden brown and cooked throughout and you have yourself an easy appetizer or dinner in under 30 minutes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – The amount of cook time will increase or decrease based on the size of your wings. Bigger, meatier pieces will take a few minutes longer to cook.
How to Make Fried Chicken Wings
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place a wire rack onto a large baking sheet.
- Be sure to pat the chicken wings dry before starting.
- Season the chicken wings with black pepper, onion powder, and 1/2 of the garlic salt.
- Add the remaining garlic salt and the flour to a gallon zip top plastic bag.
- Add seasoned wings to the bag and close the top. Shake to coat the wings in the flour mixture.
- Place floured wings on wire rack.
- Add enough vegetable oil to a large skillet to come about an inch up the sides. Heat over medium-high until oil shimmers.
- One by one, add chicken wings to the hot oil, being careful not to crowd the wings. You will need to work in batches.
- Cook undisturbed for 3-4 minutes. Turn chicken over. Continue cooking, turning 1-2 more times until desired darkness. This should take about 10-12 minutes.
- While chicken is cooking, line your wire rack with paper towels.
- Remove chicken to a paper towel lined rack and allow to drain before serving.
Frequently Asked Questions & Expert Tips
Chicken is finished cooking when it reaches an internal temperature of 165F on an instant-read thermometer. Insert the thermometer into the thickest portion of the meat in order to accurately gauge doneness.
Ideally, you want to maintain a temperature between 350-375F throughout the cooking process when frying chicken wings. Do not overcrowd the skillet with chicken, this will lower the temperature of the oil which will also cause the chicken to absorb the oil and become greasy. Maintaining the temperature and not overcrowding the pan (frying in batches) will yield crispy results. Use a candy/deep fry thermometer clipped to the side of the pan to keep an eye on the temperature if desired.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, you have two options. Preheat the oven to 350F and place the chicken wings on a baking sheet. Bake for 10-15 minutes or until warmed through. The other option is to use the reheat function on an air fryer which will help crisp them back up like they would in the oven.
Serving Suggestions
There are two kinds of people in this world, the kind that like their fried chicken wings as-is and those who like to dip, dunk, or toss to coat in sauce. For dipping sauce options, try BBQ sauce, teriyaki sauce, garlic parmesan, buffalo, hot sauce, or simply enjoy with a side of bleu cheese or ranch. Serve with french fries, carrot sticks, or celery. Enjoy!
More Fried Chicken Recipes
- Nashville Hot Chicken
- Korean Fried Chicken
- Air Fryer Chicken Wings
- Crispy Baked Chicken Wings
- Garlic Parmesan Wings
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Fried Chicken Wings
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4-5 pounds chicken wings ours weighed 4.71 pounds
- 1 Tablespoon garlic salt divided
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 1 cup all-purpose flour
- vegetable oil for frying
Things You’ll Need
Before You Begin
- The amount of time will increase or decrease based on the size of your wings. Bigger, meatier pieces will take a few minutes longer to cook.
- Chicken is one cooking when it reaches an internal temperature of 165F on an instant-read thermometer. Insert the thermometer into the thickest portion of the meat in order to accurately gauge doneness.
- Do not overcrowd the skillet with chicken, this will lower the temperature of the oil which will also cause the chicken to absorb the oil and become greasy.
- Maintaining the temperature and not overcrowding the pan (frying in batches) will yield crispy results. Use a candy/deep fry thermometer clipped to the side of the pan to keep an eye on the temperature if desired. Ideally, you want to maintain a temperature between 350-375F throughout the cooking process.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- To reheat, you have two options. Preheat the oven to 350F and place the chicken wings on a baking sheet. Bake for 10-15 minutes or until warmed through. The other option is to use the reheat function on an air fryer which will help crisp them back up like they would in the oven.
Instructions
- Place a wire rack onto a large baking sheet.
- Be sure to pat the chicken wings dry before starting.
- Season the chicken wings with black pepper, onion powder, and 1/2 of the garlic salt.
- Add the remaining garlic salt and the flour to a gallon zip top plastic bag.
- Add seasoned wings to the bag and close the top. Shake to coat the wings in the flour mixture.
- Place floured wings on wire rack.
- Add enough vegetable oil to a large skillet to come about an inch up the sides. Heat over medium-high until oil shimmers.
- One by one, add chicken wings to the hot oil, being careful not to crowd the wings. You will need to work in batches.
- Cook undisturbed for 3-4 minutes. Turn chicken over. Continue cooking, turning 1-2 more times until desired darkness. This should take about 10-12 minutes.
- While chicken is cooking, line your wire rack with paper towels.
- Remove chicken to a paper towel lined rack and allow to drain before serving.
Nutrition
Chef Antoine Davis
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