18 Crispy Fried Chicken Wing Delicious Recipes

Perfectly crispy, irresistibly juicy, and endlessly versatile—fried chicken wings are the ultimate comfort food that never fails to delight. Whether you’re hosting game day, craving a cozy night in, or simply looking to spice up your dinner routine, our roundup of 18 delicious recipes promises to take your wing game to new heights. Dive in and discover your next favorite way to enjoy this classic crowd-pleaser!

Classic Buttermilk Fried Chicken Wings

Amidst the bustling culinary landscape, few dishes evoke the comfort and nostalgia of perfectly fried chicken wings, their golden crust giving way to succulent, flavorful meat beneath.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (for even cooking)
• 2 cups buttermilk (for tenderizing)
• 1 1/2 cups all-purpose flour (for a crispy coating)
• 1 tbsp garlic powder (adjust to taste)
• 1 tbsp onion powder (for depth of flavor)
• 1 tsp smoked paprika (or sweet paprika for a milder taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• Vegetable oil, for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, combine chicken wings with buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. (Tip: This step is crucial for tender wings.)
2. In a separate bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. (Tip: Sifting the flour can prevent clumping for a smoother coating.)
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere. (Tip: Letting the coated wings sit for 5 minutes ensures the coating sticks better during frying.)
4. Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F. Fry wings in batches, avoiding overcrowding, for 10-12 minutes until golden brown and crispy. (Tip: Maintain oil temperature for even cooking; a candy thermometer is helpful.)
5. Transfer fried wings to a wire rack set over a baking sheet to drain. Serve immediately for the crispiest texture.

Juxtaposing a crackling exterior with juicy, flavorful meat, these buttermilk fried chicken wings are a testament to simplicity done right. Serve them alongside a cooling ranch or blue cheese dip, or elevate them with a drizzle of hot honey for a sweet and spicy twist.

Spicy Buffalo Fried Chicken Wings

Savory and bold, these Spicy Buffalo Fried Chicken Wings are a testament to the perfect balance of heat and crunch, offering a gourmet twist on a classic American favorite.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (for even cooking)
• 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tsp garlic powder (enhances flavor)
• 1 tsp smoked paprika (adds depth)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup buttermilk (for tenderizing)
• 1/2 cup hot sauce (Frank’s RedHot recommended for authenticity)
• 1/4 cup unsalted butter, melted (or use clarified butter for higher smoke point)
• Vegetable oil, for frying (enough to submerge wings, or any neutral oil)

Instructions

1. In a large bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
2. Dip each chicken wing into buttermilk, then dredge in the flour mixture until fully coated. Shake off excess.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
4. Fry wings in batches for 10-12 minutes, or until golden brown and internal temperature reaches 165°F. Avoid overcrowding to ensure crispiness.
5. Transfer fried wings to a wire rack set over a baking sheet to drain excess oil.
6. In a separate bowl, whisk together hot sauce and melted butter until well combined.
7. Toss the fried wings in the buffalo sauce until evenly coated.
8. Serve immediately with celery sticks and blue cheese dressing on the side for a classic pairing.

Velvety from the buttermilk marinade and fiery from the buffalo sauce, these wings boast a crispy exterior that gives way to juicy, flavorful meat. For an unexpected twist, drizzle with honey before serving to introduce a sweet contrast to the spice.

Honey Garlic Fried Chicken Wings

Perfectly crispy and irresistibly glazed, these Honey Garlic Fried Chicken Wings are a harmonious blend of sweet and savory, promising to elevate your casual dining to a gourmet experience. The golden crust gives way to succulent meat, all coated in a glossy, aromatic sauce that’s bound to captivate your palate.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 cup all-purpose flour (for a lighter crust, substitute with cornstarch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 1/3 cup honey
• 4 cloves garlic, minced (for a stronger flavor, increase to 6 cloves)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. In a large bowl, combine chicken wings with salt and black pepper, ensuring each piece is evenly seasoned.
2. Dredge the seasoned wings in all-purpose flour, shaking off any excess for a uniform coating.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F, verified with a kitchen thermometer for accuracy.
4. Fry the wings in batches to avoid overcrowding, for about 8-10 minutes or until golden brown and crispy. Drain on a wire rack to maintain crispiness.
5. In a saucepan over medium heat, combine honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens slightly.
6. Toss the fried wings in the honey garlic sauce until fully coated. Serve immediately for the best texture.

Delight in the contrast of textures—the crackling exterior against the tender chicken inside, all enveloped in a sticky, flavorful glaze. For an extra touch, garnish with sesame seeds and thinly sliced green onions, or serve alongside a crisp, refreshing salad to cut through the richness.

Korean Fried Chicken Wings

Savory, crispy, and irresistibly flavorful, Korean Fried Chicken Wings are a culinary masterpiece that marries the perfect crunch with a symphony of sweet, spicy, and umami notes. This dish, a staple in Korean cuisine, has garnered a global following for its unique double-frying technique that ensures an unparalleled texture.

Ingredients

• 2 lbs chicken wings, split at joints (pat dry for extra crispiness)
• 1 cup potato starch (for a lighter, crispier coating)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1 tsp baking powder (helps achieve a fluffier batter)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup water (ice-cold for a crispier texture)
• 4 cups vegetable oil (or any neutral oil with a high smoke point)
• 1/4 cup gochujang (Korean chili paste, adjust for heat preference)
• 2 tbsp honey (for a balanced sweetness)
• 2 tbsp soy sauce (use low-sodium if preferred)
• 1 tbsp minced garlic (fresh for best flavor)
• 1 tbsp grated ginger (adds a warm, spicy note)
• 1 tbsp rice vinegar (for a slight tang)
• 1 tsp sesame oil (for nutty aroma)
• Sesame seeds and sliced green onions (for garnish)

Instructions

1. In a large bowl, whisk together potato starch, all-purpose flour, baking powder, salt, and black pepper. Gradually add ice-cold water, stirring until a smooth batter forms.
2. Heat vegetable oil in a deep fryer or large pot to 350°F. Dip each chicken wing into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, for about 6-8 minutes until lightly golden. Remove and drain on a wire rack.
3. Increase oil temperature to 375°F. Return the wings to the oil and fry for another 4-5 minutes until deeply golden and crispy. Drain again on the wire rack.
4. In a saucepan over medium heat, combine gochujang, honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil. Simmer for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
5. Toss the fried wings in the sauce until evenly coated. Garnish with sesame seeds and sliced green onions before serving.

Korean Fried Chicken Wings boast a crackling exterior that gives way to juicy, tender meat, all enveloped in a glossy, flavor-packed sauce. For an unforgettable presentation, serve atop a bed of crisp lettuce with pickled radishes on the side, offering a refreshing contrast to the dish’s bold flavors.

Lemon Pepper Fried Chicken Wings

Kickstarting our culinary journey, these Lemon Pepper Fried Chicken Wings are a symphony of zesty and peppery flavors, encased in a golden, crispy exterior that promises to delight the palate with every bite. Perfect for elevating your casual dining or as a standout appetizer at your next gathering.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed (pat dry for extra crispiness)
• 1 cup all-purpose flour (for a lighter coating, substitute with cornstarch)
• 1 tbsp lemon pepper seasoning (adjust to taste)
• 1 tsp salt (enhances the seasoning)
• 1/2 tsp garlic powder (for a subtle depth)
• 1/2 tsp onion powder (complements the garlic)
• 1 cup buttermilk (tenderizes the chicken)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, combine the chicken wings and buttermilk, ensuring each piece is well-coated. Let marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. In another bowl, whisk together the flour, lemon pepper seasoning, salt, garlic powder, and onion powder until evenly mixed.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each wing in the flour mixture, pressing gently to adhere. Shake off any excess flour.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F. Use a thermometer to ensure accuracy for the perfect fry.
5. Fry the wings in batches, avoiding overcrowding, for about 8-10 minutes or until golden brown and crispy. Maintain oil temperature between 350°F and 375°F for even cooking.
6. Transfer fried wings to a wire rack set over a baking sheet to drain any excess oil. This keeps them crispy longer than paper towels.
7. While still hot, sprinkle additional lemon pepper seasoning over the wings for an extra flavor boost.

Relish the harmonious blend of tangy lemon and bold pepper in these wings, their crunch giving way to succulent, juicy meat. Serve atop a bed of crisp greens for a refreshing contrast or alongside a creamy blue cheese dip to complement the zest.

Garlic Parmesan Fried Chicken Wings

Yearning for a dish that combines the rustic charm of fried chicken with the sophistication of gourmet flavors? These Garlic Parmesan Fried Chicken Wings are a culinary masterpiece, offering a crispy exterior that gives way to succulent meat, all enveloped in a rich, aromatic coating of garlic and Parmesan.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed (for even cooking)
• 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tbsp garlic powder (ensure it’s fresh for maximum flavor)
• 1/2 cup grated Parmesan cheese (freshly grated preferred for better melt)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for enhanced aroma)
• 1 cup buttermilk (for tenderizing the chicken)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, combine the chicken wings and buttermilk, ensuring each piece is well-coated. Let marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. In a separate bowl, whisk together the flour, garlic powder, Parmesan cheese, salt, and black pepper.
3. Remove the wings from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to maintain consistent temperature.
5. Fry the wings in batches, avoiding overcrowding, for about 8-10 minutes or until golden brown and crispy. Ensure the internal temperature reaches 165°F.
6. Transfer the fried wings to a wire rack set over a baking sheet to drain any excess oil.
7. While still hot, toss the wings in additional grated Parmesan and minced garlic for an extra flavor boost, if desired.

Succulent and bursting with flavor, these wings boast a perfect contrast between the crispy, golden crust and the juicy, tender meat inside. Serve them atop a bed of arugula with a side of creamy ranch dressing for a delightful play on textures and tastes.

Sweet and Sour Fried Chicken Wings

Whisking together the perfect balance of tangy and sweet, these Sweet and Sour Fried Chicken Wings are a culinary delight that promises to elevate your dining experience. With a crispy exterior giving way to succulent meat, each bite is a harmonious blend of flavors that will leave your guests craving more.

Ingredients

• 2 lbs chicken wings, tips removed, drumettes and flats separated
• 1 cup cornstarch, for a lighter, crispier coating
• 1/2 cup all-purpose flour, to add structure to the batter
• 1 cup water, for the batter
• 1/2 cup white sugar, adjust to taste for sweetness
• 1/4 cup apple cider vinegar, for a tangy kick
• 2 tbsp soy sauce, for depth of flavor
• 1 tbsp ketchup, for a hint of umami
• 1 tsp garlic powder, to enhance the savory notes
• 1/2 tsp ginger powder, for a warm, spicy undertone
• Vegetable oil for frying, or any neutral oil with a high smoke point

Instructions

1. In a large bowl, whisk together cornstarch, flour, and water until smooth to create the batter.
2. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough for frying.
3. Dip each chicken wing into the batter, allowing excess to drip off, then carefully place into the hot oil.
4. Fry the wings in batches for about 8-10 minutes, or until golden brown and crispy, turning occasionally for even cooking.
5. Remove the wings with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crispy.
6. In a saucepan over medium heat, combine sugar, vinegar, soy sauce, ketchup, garlic powder, and ginger powder, stirring until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
7. Toss the fried wings in the sweet and sour sauce until evenly coated, then serve immediately.

Glazed to perfection, these wings boast a sticky, glossy coating that clings to every nook and cranny, offering a delightful contrast to the crunch beneath. Serve them atop a bed of steamed jasmine rice or alongside a crisp, refreshing slaw to cut through the richness, making each mouthful a memorable one.

BBQ Glazed Fried Chicken Wings

Unveiling a dish that marries the crispy allure of fried chicken with the smoky sweetness of barbecue, these BBQ Glazed Fried Chicken Wings are a testament to the art of balancing flavors and textures. Perfect for gatherings or a indulgent night in, they promise to elevate your culinary repertoire with minimal fuss.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (or saved for stock)
• 1 cup all-purpose flour (for a lighter coating, substitute with cornstarch)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp paprika (smoked paprika for extra depth)
• 1 cup buttermilk (or substitute with milk mixed with 1 tbsp vinegar)
• 2 cups vegetable oil (or any neutral oil with high smoke point)
• 1/2 cup BBQ sauce (homemade or store-bought, adjust sweetness to preference)

Instructions

1. In a large bowl, whisk together flour, salt, black pepper, garlic powder, and paprika until well combined.
2. Place chicken wings in buttermilk, ensuring each piece is fully coated. Let marinate for at least 30 minutes in the refrigerator for tenderness.
3. Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F over medium-high heat. Use a thermometer for accuracy.
4. Remove wings from buttermilk, allowing excess to drip off, then dredge in the flour mixture until evenly coated.
5. Fry wings in batches to avoid overcrowding, about 8-10 minutes per batch, until golden brown and internal temperature reaches 165°F.
6. Transfer fried wings to a wire rack set over a baking sheet to drain excess oil.
7. In a separate bowl, toss the fried wings with BBQ sauce until evenly glazed.
8. Serve immediately for the crispiest texture, garnished with chopped parsley or sesame seeds for an extra touch.

Crunchy on the outside yet succulent within, these wings boast a harmonious blend of savory and sweet, with the BBQ glaze adding a glossy finish that’s as visually appealing as it is delicious. For a playful twist, serve with a side of blue cheese dip and celery sticks to cut through the richness.

Southern-Style Fried Chicken Wings

Elevating the humble chicken wing to a masterpiece of Southern cuisine, these fried chicken wings boast a golden, crispy exterior that gives way to succulent, flavorful meat. Perfect for gatherings or a indulgent night in, they’re a testament to the art of frying.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 cup buttermilk, for tenderizing
• 1 cup all-purpose flour, for coating
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, freshly ground preferred
• 1 tsp garlic powder, for depth
• 1 tsp paprika, for a hint of sweetness
• Vegetable oil, for frying (or any neutral oil)

Instructions

1. In a large bowl, soak the chicken wings in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, whisk together flour, salt, black pepper, garlic powder, and paprika until well combined.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each wing in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to fully submerge the wings.
5. Fry the wings in batches to avoid overcrowding, about 8-10 minutes per batch, until golden brown and crispy.
6. Use a slotted spoon to transfer the wings to a wire rack or paper towel-lined plate to drain any excess oil.
7. Let the wings rest for 5 minutes before serving to allow the crust to set.

Golden and irresistibly crunchy, these Southern-style fried chicken wings are a celebration of texture and flavor. Serve them alongside a creamy coleslaw or drizzled with hot honey for a sweet and spicy twist.

Cajun Fried Chicken Wings

Unveiling the secrets to achieving the perfect balance of spice and crunch, these Cajun Fried Chicken Wings are a testament to the vibrant flavors of Southern cuisine. Each bite promises a harmonious blend of heat, herbs, and the unmistakable satisfaction of crispy, golden skin.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (for even cooking)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free alternative for coating)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder (for depth of flavor)
• 1 tsp onion powder (for a subtle sweetness)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Vegetable oil for frying (or any neutral oil, enough to submerge wings)
• Salt to taste (enhances all flavors)

Instructions

1. In a large bowl, marinate the chicken wings in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, whisk together flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, and a pinch of salt.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
4. Heat oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to fully submerge the wings.
5. Fry wings in batches for 10-12 minutes, or until golden brown and internal temperature reaches 165°F, to ensure they’re cooked through.
6. Transfer fried wings to a wire rack over a baking sheet to drain excess oil, keeping them crispy.
7. While still hot, sprinkle with additional Cajun seasoning if desired, for an extra kick of flavor.

Juxtaposing the fiery Cajun spices with the cool, creamy dip of your choice creates a delightful contrast. Serve these wings atop a bed of crisp lettuce for a refreshing crunch or alongside a mound of fluffy, buttery cornbread to soak up every last bit of flavor.

Teriyaki Fried Chicken Wings

Brimming with a glossy, caramelized glaze, these Teriyaki Fried Chicken Wings are a harmonious blend of crispy texture and sweet-savory depth, perfect for elevating your next gathering or weeknight dinner.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup all-purpose flour (for a lighter coating, substitute with cornstarch)
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 1/2 cup soy sauce (low-sodium preferred to control saltiness)
• 1/4 cup brown sugar, packed
• 2 tbsp honey (for a smoother glaze, warm slightly before mixing)
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp rice vinegar (adds a subtle tang, adjust to taste)
• 1 tsp sesame oil (for aromatic finish)
• 1 tbsp sesame seeds, toasted (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. In a large bowl, combine chicken wings with salt and pepper, ensuring each piece is evenly seasoned.
2. Dredge the seasoned wings in flour, shaking off excess for a thin, even coating.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F, verified with a cooking thermometer for accuracy.
4. Fry wings in batches to avoid overcrowding, about 8-10 minutes per batch, until golden brown and internal temperature reaches 165°F.
5. Transfer fried wings to a wire rack set over a baking sheet to drain excess oil, keeping them crispy.
6. In a saucepan over medium heat, combine soy sauce, brown sugar, honey, ginger, garlic, and rice vinegar, stirring until sugar dissolves and mixture slightly thickens, about 5 minutes.
7. Remove saucepan from heat; stir in sesame oil for depth of flavor.
8. Toss fried wings in the teriyaki sauce until fully coated, then transfer to a serving platter.
9. Garnish with toasted sesame seeds and green onions for a vibrant finish.

Crunchy on the outside yet tender within, these wings boast a rich teriyaki glaze that clings beautifully to each bite. Serve them atop a bed of steamed rice with a side of pickled vegetables for a contrasting crunch and acidity.

Hot Honey Fried Chicken Wings

Unveiling a dish that marries the fiery kick of chili with the sweet caress of honey, these Hot Honey Fried Chicken Wings are a testament to the beauty of balance in flavors. Perfect for those who crave a little heat with their sweet, this recipe promises a crispy exterior giving way to succulent, flavorful meat.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 cup buttermilk, for tenderizing
• 1 cup all-purpose flour, for coating
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder, for depth
• 1 tsp paprika, for color and warmth
• 1/2 cup hot sauce, choose your favorite brand
• 1/4 cup honey, for sweetness
• 2 tbsp unsalted butter, melted
• Vegetable oil, for frying (or any neutral oil)

Instructions

1. In a large bowl, soak the chicken wings in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, whisk together flour, salt, black pepper, garlic powder, and paprika until well combined.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each wing in the flour mixture until fully coated.
4. Heat vegetable oil in a deep fryer or large pot to 375°F, ensuring there’s enough oil to fully submerge the wings.
5. Fry the wings in batches for about 10-12 minutes, or until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
6. Transfer fried wings to a wire rack set over a baking sheet to drain any excess oil.
7. In a small saucepan over low heat, combine hot sauce, honey, and melted butter, stirring until smooth and well integrated.
8. Toss the fried wings in the hot honey sauce until evenly coated, then serve immediately.

Fragrant with the aroma of spices and buzzing with the perfect blend of heat and sweetness, these wings are best enjoyed hot, with the sauce clinging to every crevice. Serve alongside crisp celery sticks and a cooling blue cheese dip to round out the experience.

Maple Sriracha Fried Chicken Wings

Venture into a world where sweet meets heat with these Maple Sriracha Fried Chicken Wings, a dish that promises to tantalize your taste buds with its perfect balance of flavors. The crispy exterior gives way to succulent meat, all coated in a glossy, irresistible glaze that’s both fiery and sweet.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup buttermilk, for tenderizing
• 1 cup all-purpose flour, for coating
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, freshly ground preferred
• 1 cup maple syrup, pure for best flavor
• 1/4 cup Sriracha sauce, adjust for heat preference
• 2 tbsp unsalted butter, for glossiness
• Vegetable oil, for frying (or any neutral oil)

Instructions

1. In a large bowl, soak chicken wings in buttermilk for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, mix flour, salt, and pepper. Dredge each wing in the flour mixture, shaking off excess.
3. Heat oil in a deep fryer or large pot to 375°F. Fry wings in batches for 10-12 minutes, until golden brown and crispy. Drain on paper towels.
4. In a saucepan over medium heat, combine maple syrup, Sriracha, and butter. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Toss fried wings in the maple Sriracha sauce until evenly coated. Serve immediately.

Unbelievably crispy with a sticky, spicy-sweet glaze, these wings are a crowd-pleaser. For an extra kick, serve with a side of blue cheese dressing and celery sticks to cool the palate.

Smoky Paprika Fried Chicken Wings

Perfectly crisp on the outside and succulently tender within, these Smoky Paprika Fried Chicken Wings are a testament to the magic of simple ingredients transformed by heat and spice. The smoky paprika not only imparts a deep, rich color but also a warmth that lingers delightfully on the palate.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 cup buttermilk, for tenderizing
• 1 cup all-purpose flour, for coating
• 2 tbsp smoked paprika, adjust for smokiness
• 1 tbsp garlic powder, for depth
• 1 tbsp onion powder, for sweetness
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, freshly ground
• Vegetable oil, for frying (or any neutral oil)

Instructions

1. In a large bowl, combine chicken wings with buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness.
2. In a separate bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
3. Remove wings from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Tip: Let the coated wings sit for 10 minutes to ensure the coating sticks better during frying.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F. Use a thermometer to maintain consistent temperature.
5. Fry wings in batches, avoiding overcrowding, for about 10-12 minutes or until golden brown and crispy. Tip: Keep an eye on the oil temperature, adjusting the heat as needed to stay at 375°F.
6. Transfer fried wings to a wire rack set over a baking sheet to drain. Tip: This keeps them crispy by preventing sogginess from steam.

Lusciously crispy with a smoky, slightly sweet crust, these wings are irresistible on their own but can be elevated with a drizzle of honey or a side of creamy blue cheese dressing for dipping. The interplay of textures and flavors makes them a standout dish for any gathering.

Thai Chili Fried Chicken Wings

Just imagine the perfect balance of heat and sweetness, a dish that dances on the palate with each bite. Thai Chili Fried Chicken Wings offer a symphony of flavors, combining the fiery kick of Thai chilies with the succulent crispiness of perfectly fried wings.

Ingredients

• 2 lbs chicken wings (tips removed, drumettes and flats separated)
• 1 cup cornstarch (for extra crispiness)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1 tbsp garlic powder (for depth of flavor)
• 1 tbsp ginger powder (adds a warm, spicy note)
• 1 tsp salt (adjust to taste)
• 1/2 cup Thai chili sauce (or adjust for desired heat level)
• 2 tbsp honey (for a touch of sweetness)
• 1 tbsp soy sauce (adds umami)
• 1 tbsp lime juice (for brightness)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a large bowl, whisk together cornstarch, flour, garlic powder, ginger powder, and salt until well combined.
2. Dredge each chicken wing in the flour mixture, ensuring an even coat. Shake off excess and set aside on a wire rack.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to maintain consistent temperature.
4. Fry wings in batches for 10-12 minutes, or until golden brown and internal temperature reaches 165°F. Avoid overcrowding to ensure crispiness.
5. While wings fry, combine Thai chili sauce, honey, soy sauce, and lime juice in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened.
6. Transfer fried wings to a large bowl. Pour sauce over wings and toss gently until evenly coated.
7. Serve immediately, garnished with sesame seeds and sliced green onions for an extra pop of color and flavor.

Crispy on the outside and tender within, these wings boast a glossy glaze that’s irresistibly sticky with a heat that builds gradually. For a dramatic presentation, skewer them on bamboo sticks and serve with a side of cool cucumber slices to balance the spice.

Jerk-Spiced Fried Chicken Wings

Marrying the fiery warmth of Caribbean jerk seasoning with the crispy, golden allure of fried chicken, these wings are a bold celebration of flavor and texture. Perfect for those who cherish a bit of heat with their crunch, this dish promises to transport your taste buds to sunnier shores with every bite.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup all-purpose flour (for a lighter coating, substitute with cornstarch)
• 2 tbsp jerk seasoning (adjust to taste for more or less heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk (for tenderizing; can substitute with milk mixed with 1 tbsp vinegar)
• Vegetable oil, for frying (enough to submerge wings, or any neutral oil)

Instructions

1. In a large bowl, combine chicken wings with buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor penetration.
2. In another bowl, whisk together flour, jerk seasoning, salt, and pepper. Remove wings from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
3. Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F. Carefully add wings in batches, avoiding overcrowding, and fry for 10-12 minutes until golden brown and crispy.
4. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet to drain. Let rest for 5 minutes to allow the crust to set.
5. Serve immediately, garnished with fresh herbs or a side of cooling ranch or blue cheese dressing to balance the heat.

Juxtaposing the crisp exterior with the succulent, flavorful meat inside, these jerk-spiced wings are a testament to the magic of well-balanced spices. For an extra layer of flavor, toss the fried wings in a light glaze of honey and lime juice before serving, adding a sweet and tangy contrast to the heat.

Ranch-Seasoned Fried Chicken Wings

Unveiling a dish that marries the comforting crunch of fried chicken with the herby tang of ranch seasoning, these wings are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded (for even cooking)
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour (or gluten-free alternative)
• 2 tbsp ranch seasoning mix (adjust to taste)
• 1 tsp garlic powder (for depth)
• 1 tsp onion powder (for sweetness)
• 1/2 tsp paprika (for color and mild heat)
• Vegetable oil, for frying (or any neutral oil with high smoke point)
• Salt, to taste (enhances flavors)

Instructions

1. In a large bowl, combine chicken wings and buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for maximum tenderness.
2. In another bowl, whisk together flour, ranch seasoning, garlic powder, onion powder, and paprika until evenly combined.
3. Remove wings from buttermilk, allowing excess to drip off. Dredge each wing in the flour mixture, pressing gently to adhere. Place on a wire rack to set for 10 minutes (this helps the coating stick better during frying).
4. Heat oil in a deep fryer or large, heavy-bottomed pot to 375°F. Fry wings in batches, avoiding overcrowding, for 8-10 minutes or until golden brown and internal temperature reaches 165°F.
5. Transfer fried wings to a paper towel-lined plate to drain. Season lightly with salt while still hot.

Zesty and irresistibly crispy, these Ranch-Seasoned Fried Chicken Wings boast a perfect balance of savory and tangy flavors. Serve them alongside a cool, creamy dip or atop a crisp salad for a delightful contrast in textures.

Five-Spice Fried Chicken Wings

Revered for its bold flavors and irresistible crunch, Five-Spice Fried Chicken Wings offer a tantalizing twist on a classic favorite, blending aromatic spices with the perfect golden fry.

Ingredients

• 2 lbs chicken wings (tips removed, drumettes and flats separated)
• 1 cup all-purpose flour (for a lighter coating, substitute with cornstarch)
• 1 tbsp Chinese five-spice powder (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup buttermilk (or substitute with milk mixed with 1 tbsp vinegar)
• Vegetable oil for frying (enough to fill a deep pot 2 inches, or any neutral oil)

Instructions

1. In a large bowl, whisk together buttermilk, salt, and black pepper. Add chicken wings, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. In a separate bowl, combine flour and five-spice powder. Remove wings from buttermilk, allowing excess to drip off, then dredge in the flour mixture until evenly coated.
3. Heat oil in a deep pot to 375°F over medium-high heat. Use a thermometer for accuracy to ensure perfect frying temperature.
4. Fry wings in batches, avoiding overcrowding, for 8-10 minutes until golden brown and crispy. Maintain oil temperature between 350-375°F for consistent results.
5. Transfer fried wings to a wire rack set over a baking sheet to drain. Let rest for 5 minutes before serving to allow the crust to set.

Succulent and fragrant, these wings boast a crispy exterior giving way to juicy meat, with the five-spice powder lending a warm, complex depth. Serve alongside a tangy dipping sauce or atop a bed of crisp greens for an unexpected twist.

Summary

Kitchen adventurers, you’ve just discovered a treasure trove of 18 crispy fried chicken wing recipes that promise to spice up your meals and gatherings. Each recipe is a ticket to flavor town, waiting for you to explore. Don’t just drool over the screen—pick a recipe, give it a whirl, and share your culinary conquests in the comments below. Loved what you saw? Pin this article to spread the crispy love on Pinterest!