If you’re looking for perfectly crispy fried chicken wings with a light, crunchy coating and juicy meat inside, this recipe delivers every time. These wings are double-seasoned, coated with a flour–cornstarch mix for extra crunch, and fried to golden perfection. You can enjoy them plain or toss them in a sticky Korean-style spicy sauce for restaurant-quality flavor at home.
Why This Recipe Works
- Cornstarch + flour creates an ultra-crispy crust
- Baking powder adds airiness and crunch
- Soy sauce & vinegar tenderize and boost flavor
- Perfect for game day, parties, or meal prep
Ingredients
For the Chicken
- 2 lbs chicken wings (split at joints, tips removed)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
For the Crispy Coating
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
For Frying
- Vegetable oil (enough for deep frying)
Optional Korean-Style Spicy Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
Step-by-Step Instructions
see continuation on next page
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