Crispy chicken wings are a classic favorite, known for their irresistible crunch and juicy, flavorful meat.
Whether you’re hosting a party, having a casual dinner, or just craving something savory, these wings hit the spot every time.
The secret to achieving the perfect balance of flavor and texture lies in marinating the wings and using a light, crispy coating before frying or air frying.
With simple ingredients and a straightforward process, you’ll be able to make wings that are crispy on the outside, tender on the inside, and packed with mouthwatering flavor.
Here are the ingredients you’ll need for crispy chicken wings:
Chicken wings: 10-12 pieces
Cooking wine: 2 tablespoons
Light soy sauce: 2 tablespoons
Salt: 1/2 teaspoon
Black pepper: 1/2 teaspoon
Egg: 1 large
Cornstarch or potato starch: 1-2 tablespoons
Oil: for frying (or spray for air fryer)
Optional for extra flavor:
Garlic powder: 1/2 teaspoon
Paprika: 1/2 teaspoon (for added color and mild spice)
Here are the instructions for making crispy chicken wings:
Prepare the Wings:
Cut the chicken wings at the joints to separate the drumettes and wingettes (optional).
In a large bowl, combine 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Add the wings to the marinade, mix well, and let them marinate for 30 minutes.
Coat the Wings:
After marinating, crack 1 egg into the bowl with the wings and mix well to coat.
Add 1-2 tablespoons of cornstarch or potato starch, and toss the wings until they are evenly coated.
Fry or Air Fry:
For frying:
Heat oil in a frying pan over medium-low heat.
Add the wings and fry on both sides until they are golden brown and crispy, turning frequently for even cooking (about 5-7 minutes per side).
Remove the wings and let them drain on paper towels to remove excess oil.
For air frying:
Preheat the air fryer to 360°F (180°C).
Place the wings in a single layer in the air fryer basket.
Cook for 25 minutes, turning halfway through.
For extra crispiness, increase the temperature to 400°F (200°C) for the last 5 minutes.
Serve:
Once the wings are crispy and golden, serve them hot with your favorite dipping sauce or a squeeze of lemon.
To add variety to your crispy chicken wings, you can try different flavors like Buffalo wings with hot sauce and butter, garlic Parmesan wings coated in melted butter and cheese, or Asian-style wings with a soy sauce and sesame oil marinade.
For a zesty option, lemon pepper wings are a great choice, or go for sweet and sticky honey BBQ wings.
To achieve maximum crispiness, pat the wings dry before marinating, use cornstarch for a light, crispy coating, and fry at a medium-low heat for even cooking.
In an air fryer, avoid overcrowding the basket to allow proper air circulation. After cooking, let the wings rest on a wire rack to retain their crunch.
To store crispy chicken wings, first allow them to cool completely at room temperature to prevent condensation, which can make them soggy.
Place the wings in an airtight container or resealable plastic bag, separating layers with parchment paper if stacking to avoid sticking.
Store the wings in the refrigerator for up to 3-4 days.
For longer storage, freeze the wings by laying them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag, where they can last for up to 3 months.
When you’re ready to enjoy them again, reheat the wings in the oven or air fryer at 375°F (190°C) until heated through and crispy, avoiding the microwave to prevent a rubbery texture.
This way, you can keep your wings fresh and delicious for future meals!