You'll love these easy, crispy battered fried wings! Get ready to savor the perfect balance of crispy, golden-brown batter, and tender, succulent chicken meat in every bite.
You're going to love these crispy, juicy, and utterly delicious deep fried wings!
They have the perfect balance of crispy, golden-brown batter, and tender, succulent chicken meat in every bite. Lip-smackingly delicious.
This recipe features a super simple crispy batter, which creates a delectable crunch that is simply irresistible. When fried to perfection, the wings are the ultimate finger-licking treat that will leave you craving for more.
Plus, you can season up the batter to your liking, or go with our suggested spices and seasonings.
So, gather your friends and family, grab some cold drinks, and get ready to indulge in these finger-licking-good battered fried wings!
Serve them up with a variety of dipping sauces, like Wingstop Ranch (copycat), Dill Aioli, Chipotle Southwest Sauce (Subway copycat), or homemade Donair Sauce.
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Why You'll Love This Recipe
- Flavorful: Deep frying chicken wings creates a crispy, golden-brown exterior that seals in the juicy flavors and spices.
- Crowd-Pleaser: We all know that chicken wings are always a hit at parties, game nights, and potlucks, making them a great dish to serve for a crowd.
- Budget-Friendly: Chicken wings are an affordable cut of meat, making them a great choice for those on a budget.
- Comfort Food: There's nothing quite like biting into a crispy, juicy chicken wing to provide a sense of comfort and satisfaction, am I right?
- Fun to Eat: Chicken wings are a fun finger food that can be eaten with your hands, making them perfect for informal gatherings and events. I always serve them up for a party.
- Perfect for Game Day: Deep fried chicken wings are a staple for game day snacks, providing a hearty and satisfying meal for sports fans. Bring a variety of flavors to wow everyone.
Ingredients
You only need simple pantry ingredients for this battered fried wings recipe!
- Chicken Wings - I use 2 pounds of wings for this recipe. If frozen, thaw them first safely. If using full wings, cut each wing into two pieces (flat and drumette). If the wing has a tip, cut it off and discard it.
- Oil - Use your regular frying oil such as canola.
- Egg - forms part of the wet batter.
- Milk - Also forms part of the wet batter.
- Flour - The regular all-purpose flour is divided into a wing coating, and is also in the batter.
- Baking powder - the secret ingredient for super crispy fried wings!
- Seasonings - I used garlic powder, cumin, cayenne and salt. You can swap them all for cajun seasoning or other favorite seasoning blends.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Heat 2-3 inches of oil in a deep pot or deep fryer, to 375°F (190°C).
Meanwhile, place half of the flour (½ cup) into a bowl and stir in the salt and spices.
In another bowl, stir the remaining flour (½ cup) with the baking powder, then stir in the milk and the beaten egg. Mix well so that there are no lumps in the batter. If it's too runny, add a little more flour until it's thick enough. The batter should drip slowly from the spoon.
Pat the chicken wings dry with paper towels, then coat them in the flour mixture, then in the wet batter. Repeat with all the wings.
When the oil is heated, work in batches and use tongs or a metal slotted spoon to carefully place the wings into the hot oil - be sure not to overcrowd the wings in the pan. Fry for 10 minutes, turning each wing over halfway through, or until golden brown and cooked through.
When done, the meat should register 165°F in the thickest part using a digital thermometer.
Remove each cooked with and drain on a plate lined with paper towels to absorb excess oil.
TIP: Want your fried wings extra crispy? After they've cooked and cooled for a few minutes, re-fry them for a further 5 minutes until they're crispier.
Scroll down for the full ingredients list and method.
More Chicken Wing Recipes
- Garlic Parmesan Wings
- Air Fryer Frozen Chicken Wings
- Bacon Wrapped Chicken Wings
- Soy Garlic Chicken Wings
- Honey Sriracha Wings
- Cajun Chicken Wings (Wingstop Copycat)
- Louisiana Rub Chicken Wings (copycat)
- Buffalo Wings
Top tip
Want your fried wings extra crispy? After they've cooked and cooled for a few minutes, re-fry them for a further 5 minutes until they're crispier.
Deep Frying Tips
Deep frying can be a fun and tasty way to prepare chicken wings, but it's important to take safety precautions to prevent accidents or injuries. Here are some safety tips to keep in mind when deep frying chicken wings:
- Use a deep pot or fryer: When deep frying, it's important to use a heavy-bottomed deep pot or fryer that can hold enough oil (2-3 inches) to fully submerge the chicken wings. This will prevent hot oil from splattering and causing burns.
- Use a thermometer: It's important to monitor the temperature of the oil to ensure it doesn't overheat and become a fire hazard. Use a thermometer to keep the oil at a consistent temperature and never leave the oil unattended.
- Don't overcrowd the pot: Overcrowding the pot can cause the temperature of the oil to drop, resulting in greasy and undercooked chicken wings. Fry in small batches to ensure the wings cook evenly and maintain their crispy texture.
- Use tongs or a metal slotted spoon: When removing the chicken wings from the hot oil, use tongs or a slotted spoon to prevent burns from splattering oil.
- Let the wings cool: Allow the chicken wings to cool for a few minutes on a paper towel-lined plate to absorb any excess oil before serving.
- Properly dispose of used oil: Used cooking oil should be cooled and disposed of properly in a sealed container. Never pour hot oil down the sink or toilet, as it can cause plumbing problems and is a fire hazard.
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📖 Recipe
Battered Fried Wings
Equipment
- Deep Pot
- Tongs
- Bowl
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¾ cup milk
- 1 egg beaten
- ½ teaspoon baking powder
- vegetable oil for frying
Instructions
- Heat 2-3 inches of oil in a deep pot or deep fryer, to 375°F (190°C).
- Meanwhile, place half of the flour (½ cup) into a bowl and stir in the salt and spices.
- In another bowl, stir the remaining flour (½ cup) with the baking powder, then stir in the milk and the beaten egg. Mix well so that there are no lumps in the batter. If it's too runny, add a little more flour until it's thick enough. The batter should drip slowly from the spoon.
- Pat the chicken wings dry with paper towels, then coat them in the flour mixture, then in the wet batter. Repeat with all the wings.
- When the oil is heated, work in batches and use tongs or a metal slotted spoon to carefully place the wings into the hot oil - be sure not to overcrowd the wings in the pan. Fry for 10 minutes, turning each wing over halfway through, or until golden brown and cooked through.When done, the meat should register 165°F in the thickest part using a digital thermometer.
- Remove each cooked with and drain on a plate lined with paper towels to absorb excess oil.
- TIP: Want your fried wings extra crispy? After they've cooked and cooled for a few minutes, re-fry them for a further 5 minutes until they're crispier.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Tara
Oooh, these fried wings look so good with that crispy golden exterior. I love the flavor from the spices too.
Dannii
These went down very well at a dinner party we had. Really easy too.
Steph
WOW. These were so good! I've had the breaded wings before but never battered. Will definitely make them again soon.
Wanda
My family loves wings and we are always looking for new ideas when making them. These were so crispy and perfectly cooked!!
Dana
Oh wow! We had never had battered wings before so made them as soon as I saw this on Pinterest. Wings are my kryptonite, haha. They were AWESOME!