Ingredients
For the Chicken & Marinade:
1 kg chicken wings
1 cup buttermilk
1 large egg
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
For the Crispy Coating:
1½ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
½ tsp salt
Vegetable oil, for deep frying
👩🍳 Instructions
Prepare the chicken: Pat the chicken wings completely dry with paper towels and place them in a large bowl.
Make the marinade: Add the buttermilk, egg, salt, black pepper, paprika, garlic powder, onion powder, and chili powder. Mix until the wings are evenly coated.
Marinate: Cover and refrigerate for at least 1 hour. For deeper flavor and extra tenderness, marinate overnight.
Prepare the coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Coat the wings: Remove each wing from the marinade, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing the coating firmly onto the chicken for a thick, crispy crust.
Heat the oil: Heat enough vegetable oil for deep frying to 350°F (175°C). Use a kitchen thermometer to maintain the temperature.
Fry: Carefully fry the wings in small batches for about 8–12 minutes, turning occasionally, until deeply golden, crispy, and cooked through. Avoid overcrowding the pot.
Drain: Transfer the fried wings to a wire rack set over a baking sheet. Let them rest for a few minutes so the crust stays crispy.
Serve: Serve hot with your favorite dipping sauce, such as ranch, honey mustard, or your favorite hot sauce. 🍗🔥
🍗 Crispy Fried Chicken Wings
