Breaded Chicken Wings (Extra Crispy, Fried Golden)

Three shallow bowls, one pot of oil and a handful of pantry staples: that is all you need for breaded chicken wings with a thick, golden crust that crunches with every bite. Each wing is seasoned, dredged in flour, dipped in egg and rolled in fine breadcrumbs, then fried until deep golden while the meat inside stays juicy.

Unlike wings that are tossed in sauce, these are all about the crust. The breadcrumbs fry up into a craggy, crisp shell that holds its crunch long after the wings come out of the oil, which makes them perfect for a game day platter, a family dinner or a picnic. Serve them plain with lemon wedges or set out a few dipping sauces.

Ingredients

For the wings

• 2 lb (900 g) chicken wings, split into flats and drumettes (about 12 pieces), tips removed – patted very dry.
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder – season the chicken itself, not just the coating.

For the coating

• 3/4 cup (95 g) all-purpose flour, mixed with 1/2 tsp salt and 1/2 tsp paprika.
• 2 large eggs, beaten with 2 tbsp milk or water.
• 1 1/2 cups (150 g) fine dry breadcrumbs – plain or seasoned; panko works too and gives a lighter, spikier crust.

For frying and serving

• Neutral oil with a high smoke point, such as peanut, canola or vegetable oil, enough to fill the pot about 2 inches (5 cm) deep.
• Lemon wedges and your favorite dipping sauces.

How to Make It

1. Dry and season the wings – 5 minutes

Pat the wings completely dry with paper towels, then toss them with the salt, pepper, paprika and garlic powder. The skin should feel dry to the touch; any moisture left on it will make the coating slide off.

2. Set up the breading station – 5 minutes

Line up three shallow bowls: the seasoned flour, the egg beaten with milk, and the breadcrumbs. Set a wire rack over a baking sheet at the end of the line.

3. Bread the wings – 15 minutes

Working with one wing at a time, coat it in flour and shake off the excess, dip it in the egg and let the excess drip back into the bowl, then roll it in the breadcrumbs, pressing so they stick on all sides. Place it on the rack. Use one hand for the flour and breadcrumbs and the other for the egg to avoid breaded fingers. Each wing should be fully and evenly covered, with no bare patches.

4. Let the coating set – 15 minutes

Leave the breaded wings on the rack for 15 minutes while the oil heats. The crumbs absorb a little of the egg and turn slightly tacky, which helps the crust stay on in the oil.

5. Heat the oil – 350°F (175°C)

Heat the oil in a heavy pot over medium heat to 350°F (175°C), checking with a deep-fry thermometer. The pot should be no more than half full. Breadcrumbs brown faster than a plain flour coating, so a slightly lower temperature lets the meat cook through before the crust gets too dark.

6. Fry in batches – 10 to 14 minutes per batch

Lower 5 or 6 wings into the oil with a slotted spoon, without crowding the pot, and fry, turning now and then, until deep golden brown. Adjust the heat to keep the oil between 340 and 360°F. Lift the wings onto a clean wire rack or a plate lined with paper towels. Check the thickest piece with an instant-read thermometer away from the oil: chicken is safe at 165°F (74°C).

7. Season and serve

Sprinkle the hot wings with a pinch of salt and serve right away with lemon wedges and dipping sauces.

Frying Safely at Home

Deep frying is easy once the oil is under control, and a thermometer does most of the work. The USDA’s guide to deep fat frying and food safety lists peanut, canola, safflower and other high smoke point oils as good choices, and gives 165°F as the safe internal temperature for poultry. It also recommends checking that temperature after lifting the food out of the oil, never while it is still submerged.

A few habits keep frying safe and simple:

• Keep water away from the oil. Even a few drops make hot oil spit, which is another reason to dry the wings well.
• Never leave the pot unattended, and keep a metal lid nearby to cover it in case of a flare-up. Never use water on an oil fire.
• Fry in small batches. Too many wings at once drops the oil temperature, and the crust turns greasy instead of crisp.
• Let the oil cool completely before straining it into a sealed container for reuse, or discard it in the trash, not down the drain.

Baking or Air Frying Instead

If you would rather not deep fry, the same breading works in the oven or air fryer, with a lighter, less golden crust.

• Oven: place the breaded wings on an oiled wire rack set over a baking sheet, spray or drizzle them lightly with oil and bake at 425°F (220°C) for 35 to 45 minutes, turning once, until golden and 165°F inside.
• Air fryer: spray the wings with oil and cook in a single layer at 400°F (200°C) for 20 to 25 minutes, turning halfway.

Without oil on the surface, breadcrumbs stay pale and dry, so do not skip the spray.

What to Serve With Them

These wings are great with ranch or blue cheese dressing, honey mustard, garlic mayonnaise or a sweet chili sauce. For a full spread, add the fried pickle dip and Nashville hot mozzarella sticks, or serve a plate of potato cheese balls on the side. If you like a sticky glazed wing too, try the gochujang chicken wings.

Storage and Reheating

Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days. To bring back the crunch, reheat them on a rack in a 375°F (190°C) oven or in the air fryer for 8 to 10 minutes, until hot all the way through. The microwave makes the crust soft.

Find more ideas among our chicken recipes.

Breaded Chicken Wings

Crispy breaded chicken wings coated in flour, egg and breadcrumbs, then fried until deep golden. Juicy inside, crunchy outside.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: American

Calories: 700

Ingredients Method Notes

Ingredients

  

For the wings

• 2 lb chicken wings 900 g, split into flats and drumettes, patted dry
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder

For the coating

• 3/4 cup all-purpose flour 95 g
• 1/2 tsp salt
• 1/2 tsp paprika
• 2 large eggs
• 2 tbsp milk or water
• 1 1/2 cups fine dry breadcrumbs 150 g, or panko

For frying and serving

• neutral oil peanut, canola or vegetable, about 2 inches deep
• lemon wedges and dipping sauces, to serve

Method

 

1. Pat the wings very dry and toss with the salt, pepper, paprika and garlic powder.
2. Set up three shallow bowls: flour mixed with salt and paprika, eggs beaten with milk, and breadcrumbs. Place a wire rack over a baking sheet.
3. Coat each wing in flour, dip in egg, then roll in breadcrumbs, pressing to coat all sides. Place on the rack.
4. Let the breaded wings rest for 15 minutes while the oil heats.
5. Heat the oil in a heavy pot, no more than half full, to 350°F (175°C).
6. Fry 5 or 6 wings at a time for 10 to 14 minutes, turning, until deep golden and 165°F (74°C) inside, checked out of the oil. Keep the oil between 340 and 360°F.
7. Drain on a rack or paper towels, sprinkle with salt and serve with lemon wedges and dipping sauces.

Notes

Oven: bake on an oiled rack, lightly sprayed with oil, at 425°F (220°C) for 35 to 45 minutes, turning once.

Air fryer: spray with oil and cook at 400°F (200°C) for 20 to 25 minutes, turning halfway.

Storage: refrigerate within 2 hours and eat within 3 to 4 days. Reheat at 375°F in the oven or air fryer for 8 to 10 minutes.

Nutrition is an estimate based on standard ingredient values and an estimated amount of absorbed oil, not a laboratory analysis.