Crispy Fried Chicken Wings Juicy, Golden & Finger-Lickin’ Good!

Crispy Fried Chicken Wings

Okay, let’s be honest—who doesn’t dream of crispy, golden fried chicken that’s juicy on the inside and full of flavor? The kind that makes you forget about takeout and has you licking your fingers clean? Yep, this recipe is exactly that. And the best part? You can make it at home, super easily. 

When I say the skin is crispy and the meat is juicy, I really mean it. Bite into one of these wings, and you’ll hear that crunch followed by a burst of savory goodness. It’s the kind of fried chicken that makes you go, “Why didn’t I try this sooner?”

Crispy Fried Chicken Wings

Ingredients

• 8 chicken wings
• 200 ml milk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder (optional)
• 2 eggs
• 2 tbsp flour
• 2 tbsp cornstarch
• Oil for frying

Instructions

1. Marinate the chicken
   Poke a few small holes in each wing to help the marinade penetrate. In a bowl combine the wings with milk, salt, black pepper, and chili powder (if using). Mix well and refrigerate for about 1 hour (longer if you have time).
2. Prep the wet coating
   After marinating, pour out roughly half of the milk (leave a little to cling to the wings). Add the 2 eggs, 1 tablespoon of the flour and 1 tablespoon of the cornstarch. Mix so the wings are evenly coated in a light wet batter.
3. Prepare the dry coating
   In a separate bowl combine the remaining flour and cornstarch (1:1). This dry mix gives the wings that shatter-crisp crust.
4. Coat the wings
   One at a time, dredge each wet-coated wing through the dry mix. Press gently so the coating sticks and shake off excess. For extra crunch, dip again in the wet mix and re-coat with dry mix.
5. Fry until golden (double-fry method)
   Heat oil in a deep pan or fryer to about 160–165°C (320–330°F) and fry the wings until golden (about 6–8 minutes depending on size). Remove and drain briefly. Increase oil temperature to about 180–190°C (355–375°F) and fry a second time for 1–2 minutes to crisp the outside—this double-fry step makes them extra-crispy while keeping the inside juicy.
6. Rest & serve
   Drain on a wire rack or paper towel. Serve hot with your favorite dips (spicy mayo, honey mustard, or plain ketchup). Sprinkle extra flaky salt or a squeeze of lemon if desired.

Pro tip: If you want ultra-even browning, let the wings come to room temperature for 10–15 minutes before frying. For a spicier crust, add a pinch of smoked paprika or cayenne to the dry mix.

Why You’ll Love This Fried Chicken

1. Crispy outside, juicy inside (the dream combo).
2. Easy ingredients you already have at home.
3. Better than takeout—seriously!

Q&A: Crispy Fried Chicken Wings 🍗✨

Q: Why do you use milk to marinate the wings?

A: Milk helps tenderize the meat and keeps the chicken juicy while also adding a subtle creaminess to the flavor.

Q: What’s the purpose of the double-fry method?

A: The first fry cooks the wings through, while the second fry at a higher temperature makes the skin ultra-crispy.

Q: Can I air fry instead of deep frying?

A: Yes! Coat the wings well, spray lightly with oil, and air fry at 180°C (355°F) for 25 minutes, flipping halfway.

Q: How do I make the coating stick better?

A: Press the wings gently into the dry mix, and for extra crunch, do a double-dip (wet → dry → wet → dry).

Q: What dips go best with crispy wings?

A: Spicy mayo, honey mustard, garlic aioli, or even a simple squeeze of lemon all pair amazingly with crispy wings!

Once you try these crispy fried chicken wings, you’ll never look at fast-food fried chicken the same way again. They’re crunchy, flavorful, and so satisfying that you’ll want to make them again and again. Time to grab those wings and get frying—fried chicken freedom starts here!