Crispy Fried Chicken Wings
Enjoy crispy, juicy fried chicken wings at home without the deep fryer. With a simple marinade and a unique coating for that restaurant-style crunch, these wings are perfect for any occasion.
Ingredients
Wing Marinade
- 2-3 pounds Chicken wings, patted dry
- 1-2 tablespoons Soy sauce Just enough for seasoning, not soaking
- 3-4 cloves Garlic, grated or finely minced
- 1 teaspoon Ginger, grated (optional) Really nice for flavor
- 1 teaspoon Salt Adjust if your soy sauce is salty
- 1 teaspoon White or black pepper
- 1 Egg Helps the coating cling
Coating Mix
- 1 cup All purpose flour
- 3/4 cup Cornstarch This is the crunch builder
- 1 teaspoon Baking powder For a lighter, bubbier crust
- 1 teaspoon Paprika For color and warmth
- 1.5-2 inches Oil for frying Peanut, canola, or vegetable oil preferred
Instructions
Preparation
- Dry the wings really well using paper towels to avoid soggy coating.
- Marinate the wings in soy sauce, garlic, ginger, salt, and pepper for 15-30 minutes.
- Add the egg and mix until the wings look lightly glossy.
- In a separate bowl, combine all-purpose flour, cornstarch, baking powder, and paprika.
- Toss wings in the coating mix, pressing it on. Let coated wings sit on a rack for 10 minutes.
Cooking
- Heat oil to about 350°F. Drop a pinch of the coating in; it should sizzle and float.
- Fry the wings in batches for 8-10 minutes, turning occasionally, until deep golden and cooked through.
- Optional: For extra crunch, pull wings out, let them rest for 5 minutes, and fry again for 1-2 minutes.
- Drain wings on a rack to keep them crispy.
Notes
Serve with sides like steamed rice, coleslaw, cucumber salad, or dipping sauces. Keep fried wings in a 200°F oven to maintain warmth without steaming.