If you’ve ever craved perfectly crispy chicken wings, you know that getting that crunchy, golden-brown skin without overcooking the meat is an art. The good news? The secret isn’t just in the fry—it starts before the oil even gets hot.
The real secret to crispy wings is a simple brine followed by a light dusting of flour and cornstarch. This method creates restaurant-quality fried wings every time. Let’s break it down step by step!
Step 1: Brining – The Key to Juicy Chicken Wings
A great chicken wing brine ensures that the meat stays juicy while also enhancing the flavor. Here’s my go-to brine:
Best Chicken Wing Brine Recipe
🔹 4 cups water
🔹 1 tsp salt
🔹 ½ tsp baking soda (to raise pH for better crisping)
🔹 1 tsp adobo seasoning
🔹 1 tsp seasoned salt
🔹 ¼ tsp garlic powder
💡 Why Brining Works:
✔ Salt enhances flavor & locks in moisture
✔ Baking soda breaks down proteins, helping the skin crisp up better
✔ Seasonings add depth to the flavor, so every bite is delicious
Brine the wings for at least 30 minutes, but a few hours is even better for maximum flavor.
Step 2: The Secret to Crispy Chicken Wings – The Perfect Coating
The difference between good fried wings and great fried wings is in the coating.
The Perfect Light Coating for Fried Chicken Wings
✔ ½ cup all-purpose flour
✔ ¼ cup cornstarch
✔ 1 tsp salt (optional)
Why this works:
✔ Flour helps form a light, crispy crust
✔ Cornstarch absorbs excess moisture for that extra crunch
✔ Together, they create that golden, shatteringly crispy skin
How to Coat the Wings
- Remove wings from brine and pat them completely dry.
- Lightly dust them in the flour + cornstarch mix (don’t overcoat—just a thin layer).
- Shake off any excess before frying.
Step 3: Frying for Crispy, Golden Perfection
🔥 Heat the Oil Right!
- Use a neutral oil like canola, vegetable, or peanut oil.
- Heat to 350-375°F (177-190°C)—this is the perfect frying range.
How to Fry Chicken Wings for Maximum Crispiness
- Heat oil to 375°F.
- Fry wings in batches (don’t overcrowd the pan).
- Cook for 8-10 minutes, flipping halfway, until golden brown.
- Let them rest on a wire rack (not paper towels!) to keep them crisp.
💡 Pro Tip: For even crispier wings, fry them twice—once at 325°F to cook through, then again at 375°F for that perfect crunch.
Step 4: Sauce or Dry Rub – Your Choice!
Once your wings are hot, crispy, and golden brown, it’s time to add the final touch.
🔥 Classic Buffalo Wings – Toss with butter & hot sauce
🍯 Honey Garlic Wings – Coat in a honey-soy-garlic glaze
🌿 Garlic Parmesan Wings – Toss in butter, garlic, and parmesan
🌶 Spicy Dry-Rub Wings – Coat with cayenne, paprika, and black pepper
No matter how you serve them, these crispy fried chicken wings will be the best you’ve ever had!
Final Thoughts: The Secret to the Crispiest Fried Wings
✔ Brine your wings to lock in moisture and flavor
✔ Use a light coating of flour & cornstarch for the perfect crust
✔ Fry at the right temperature (375°F for crispiness)
✔ Let them rest on a wire rack (not paper towels) to keep them crunchy
Now that you know the real secret to crispy chicken wings, it’s time to try it! What’s your favorite wing flavor? Let me know in the comments!
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