crispy fried chicken wings recipe
The Best crispy fried chicken wings recipe
What I love most about this recipe is how easy it is to customize—spices, sauces, or even the level of crispiness. It’s a dish that feels indulgent but doesn’t have to be overly processed. My kids have grown up eating them straight from the pan, and honestly, I don’t mind. They’re the kind of food that’s fun to eat, even if you’re just sitting around the table with a side of chips and a cold drink. And honestly? The crispy coating means you’re getting a little bit of that satisfying crunch every time, which is always a win. Plus, it’s a great way to use up extra chicken if you’ve got it on hand. No fancy ingredients, just good, old-fashioned flavor.
Crispy Baked Fried Chicken Wings
A simple, oven-baked method for golden, crispy fried chicken wings that’s easier than deep-frying but just as satisfying. Perfect for game day or a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold water
- 1 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 cup BBQ sauce
- 1 tbsp honey
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Mix flour, salt, and cold water in a bowl until a dough forms. Knead lightly and set aside. -
3
Cut wings into pieces and roll each piece in flour until fully coated. -
4
Dip each piece into the cornstarch mixture, ensuring full coverage. -
5
Place wings on the baking sheet in a single layer. Bake for 15 minutes. -
6
Flip wings and bake for another 15 minutes, until golden and crispy. -
7
Remove from oven and brush with a mix of BBQ sauce, honey, and vinegar. Return to oven for 2–3 minutes to set sauce.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Fried Chicken Wings Works
❓ Frequently Asked Questions About Crispy Baked Fried Chicken Wings
How do I achieve that perfect crispy texture without deep-frying?
To get a crispy texture without deep-frying, you can use a combination of air frying or oven baking. First, coat the wings in a thick batter or breading mixture, then air fry at 400°F (200°C) for 12–15 minutes, shaking halfway through. For oven baking, broil at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden and crispy.
What’s the best way to keep the chicken wings warm before serving?
Keep wings warm by placing them in a shallow oven-safe dish lined with foil, covered with aluminum foil, and setting the oven to 200°F (95°C). Alternatively, use a slow cooker set to warm on low, ensuring they stay moist but crispy.
Can I substitute any of the ingredients, like flour or cornmeal?
Yes, you can swap the flour for a mix of all-purpose flour and cornstarch (1:1 ratio) for extra crispiness. If using a different breading, ensure it dries thoroughly before frying to prevent sogginess. Avoid liquid-based substitutes like milk or yogurt in the batter.
How long should I let the wings rest after cooking?
Let the wings rest for about 5 minutes after cooking. This helps redistribute juices and keeps them tender rather than dry. Avoid cutting into them immediately, as this can cause them to lose moisture.
