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Crispy Rested Fried Chicken Wings

This recipe features chicken wings that are coated in a seasoned flour mixture and fried until golden and crispy. After frying, the wings are rested on a wire rack, allowing the skin to crisp further and the juices to redistribute, resulting in tender meat with an irresistible crunch. The final texture is a perfect balance of crunch and juicy tenderness, with deep, savory flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken wings preferably fresh and plump
  • 1 cup all-purpose flour for coating
  • 1/4 cup cornstarch helps make the coating crispy
  • 1 teaspoon smoked paprika adds depth of flavor
  • 1/2 teaspoon cayenne pepper for heat
  • to taste salt season generously
  • 2 cups neutral oil vegetable or canola oil, for frying
  • 1 tablespoon vinegar or lemon juice for marinade

Equipment

  • Heavy-bottomed pot or deep fryer
  • Wire rack
  • Thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispiness during frying.
  2. In a large bowl, combine flour, cornstarch, smoked paprika, cayenne pepper, and a generous pinch of salt. Mix well until evenly blended.
  3. Dredge each wing in the seasoned flour mixture, pressing gently to ensure the coating adheres evenly. Shake off any excess flour.
  4. Heat the oil in a heavy-bottomed pot or deep fryer to 175°C (347°F). Use a thermometer to maintain a steady temperature.
  5. Carefully lower the coated wings into the hot oil in batches, avoiding overcrowding. Fry each batch for about 8-10 minutes, turning occasionally, until the wings are deep golden and crispy with a crackling sound.
  6. Use tongs to transfer the fried wings onto a wire rack lined with paper towels. Let them rest for 5 minutes to allow the skin to crisp further and the juices to redistribute inside.
  7. After resting, check that wings are cooked through (internal temperature should reach 75°C / 165°F). Enjoy immediately, perhaps tossed in your favorite sauce or served plain to appreciate the crispy texture.