Extra-Crispy Fried Chicken Wings

updated Aug 29, 2023

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

Serves2 to 4

Prep5 minutes

Cook20 minutes

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As much as we love baked chicken wings, for the the ultimate crispiest skin we recommend frying over baking. When the light breading hits the hot oil, it locks in moisture and adds crunch. Plus, frying really doesn’t take all that long — this recipe is done in 30 minutes.

Although they’re nicely spiced on their own, these wings still benefit from a thick sauce like teriyaki, Buffalo, ranch, or whatever flavor profile you dream up. 

Credit: Laura Rege

How Do you Get Crispy Skin on Fried Chicken Wings?

Keep the oil temperature at or around 350°F, then wait for the crust to turn a nice golden-brown before removing the wings from the oil. It will take about 5 to 8 minutes per batch.

Remove the wings from the hot oil directly to a wire rack fitted inside a sheet pan to let the wings cool evenly without steaming and to drain excess oil. The next best option is a paper towel-lined plate.

Ingredients You’ll Need for Fried Chicken Wings

  • Fresh or thawed chicken wings
  • Canola or other stable, neutral oil with a smoke point higher than 375°F
  • Flour: Only 1/2 cup for a very light and crispy crust
  • Seasonings: We salt and pepper the wings and then add paprika, garlic powder, onion powder, and cayenne powder to the flour. But feel free to add your own favorite spices.

Should I Boil My Wings Before Frying?

Not necessary at all! With the magic of frying, the meat of the wings cook in the same amount of time that it takes for the crust and skin to turn a toasty golden.

Credit: Laura Rege

Tips for Frying Chicken Wings

  • Make sure to fry in batches so you don’t overcrowd the pan, which can lower the oil temperature.
  • Turn the wings over a few times to ensure all sides are submerged in oil.
  • Use a kitchen spider or slotted spoon to remove the wings from the oil, letting excess oil drip away.

Fried Chicken Wings Recipe

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

Prep time 5 minutes

Cook time 20 minutes

Serves 2 to 4

Nutritional Info


  • 6 cups

    canola oil, for deep-frying

  • 2 pounds

    chicken wings, drumettes and wings separated (about 12 pieces total)

  • 3/4 teaspoon

    kosher salt, divided

  • 1/2 cup

    all-purpose flour

  • 1 teaspoon


  • 1/2 teaspoon

    garlic powder

  • 1/4 teaspoon

    onion powder

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 1/8 teaspoon

    cayenne pepper


  1. Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.

  2. Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.

  3. When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.

Recipe Notes

Storing: For the crispiest, tastiest wings, enjoy these warm out of the fryer. However, leftovers can be refrigerated in an airtight container for up to 5 days. Rewarm in an oven to re-crisp.