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Homemade breaded chicken wings fried golden and crisp, arranged in a circle on a paper napkin on a plate

Breaded Chicken Wings

Crispy breaded chicken wings coated in flour, egg and breadcrumbs, then fried until deep golden. Juicy inside, crunchy outside.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
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.