Extra Crispy Fried Chicken Wings Recipe With Cornstarch: Shatteringly Crisp Coating

Achieving shatteringly crispy wings at home is simpler than you think with this proven technique. The cornstarch creates a coating that fries to a golden, ultra-crunchy finish every time.

This method ensures each bite delivers that perfect crunch without sacrificing juicy, tender meat inside. The secret lies in the double-fry process for maximum crispiness.

Ingredients for Extra Crispy Fried Chicken Wings Recipe with Cornstarch

A handful of pantry staples transforms into shatteringly crisp wings with this proven technique.

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The wings are everything here—look for fresh, plump drumettes and flats at your butcher or Whole Foods meat counter. Avoid pre-frozen wings, as they release too much moisture during frying, compromising that perfect crunch. Cornstarch is non-negotiable; Bob’s Red Mill offers a finely ground version that adheres beautifully to the chicken. Baking powder, often overlooked, is the secret to that extra lift and crispiness in the coating.

No buttermilk? Whole milk mixed with 1 tbsp lemon juice or vinegar works in a pinch (let it sit for 5 minutes to curdle). For a gluten-free version, swap all-purpose flour for rice flour or cornmeal. Peanut oil can replace vegetable oil for a richer flavor, though it has a lower smoke point. The spices can be adjusted—add smoked paprika for depth or omit cayenne for a milder heat.

Marinate the wings in buttermilk for at least 4 hours (overnight is ideal) for maximum tenderness. The cornstarch coating can be prepped ahead and stored in an airtight container. Fry in batches to avoid crowding the pot, which lowers oil temperature. Leftovers? Reheat in a 400°F oven for 10-12 minutes to revive crispiness.

Step-by-Step Instructions for Extra Crispy Fried Chicken Wings With Cornstarch

Master these steps to achieve that coveted shatteringly crisp coating every time.

Step 1: Marinate the Chicken Wings in Buttermilk

Place the 2.5 lb Chicken Wings in a large bowl and pour over the 1 cup Buttermilk. I ensure each piece is fully submerged for even tenderizing. Cover and refrigerate for at least 4 hours, or ideally overnight.

This buttermilk marinade breaks down proteins in the chicken, guaranteeing juicy meat while the acidity helps the coating adhere. Don’t skip this step—it’s the foundation of both texture and flavor.

Step 2: Prepare the Crispy Coating Mixture

In a separate large bowl, whisk together the 0.75 cup Cornstarch, 0.5 cup All-Purpose Flour, 2 tsp Baking Powder, 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, and 0.5 tsp Cayenne Pepper.

The baking powder is the secret here—it raises the pH of the coating, creating micro-bubbles during frying for that ultra-crispy, lacy texture. Ensure the mixture is lump-free before dredging.

Step 3: Dredge and Rest the Wings

Remove the chicken wings from the buttermilk, letting excess drip off, then dredge them in the coating mixture. Press firmly to ensure an even, thick layer clings to every crevice. Place the coated wings on a wire rack set over a baking sheet.

Let them rest at room temperature for 15-20 minutes. This resting period allows the coating to hydrate and adhere better, preventing it from falling off during frying. You’ll notice the coating starts to look slightly tacky—that’s your cue it’s ready.

Step 4: Deep Fry to Golden Perfection

In a large, heavy-bottomed pot or Dutch oven, heat the 8 cups Vegetable Oil to 350°F. Use a deep-fry thermometer for accuracy. Carefully lower the wings into the oil in batches, avoiding overcrowding (this drops the oil temperature and leads to greasy wings).

Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F. The oil should bubble steadily but not violently. Drain on a wire rack or paper towels to maintain crispiness.

For extra crunch, fry the wings a second time at 400°F for 2-3 minutes after the initial fry. This double-fry method, inspired by Korean fried chicken, ensures a shatteringly crisp exterior while keeping the meat succulent.

Storing and Reheating This Dish

Refrigerator Storage

Let wings cool completely, then transfer to an airtight container lined with paper towels. Store at 40°F or below for up to 3 days. The paper towels absorb excess moisture to help maintain crispiness. ❄️

Freezer Storage

For longer storage, freeze wings in a single layer on a baking sheet first. Once frozen, transfer to freezer bags with parchment between layers. They’ll keep for up to 2 months without losing texture.

Oven Reheating

Preheat oven to 400°F and place wings on a wire rack over a baking sheet. Heat for 10-12 minutes until the coating crisps up and internal temperature reaches 165°F. This method restores that fresh-fried texture beautifully. 🔥

Air Fryer Revival

Arrange wings in a single layer in your air fryer basket. Cook at 375°F for 6-8 minutes, shaking halfway. The circulating air brings back the shatteringly crisp coating without drying the meat.

Avoid Microwave

I never recommend microwaving—it turns the coating soggy. If you must, use 50% power in 30-second bursts and finish in a toaster oven to crisp up. Honestly, it’s not ideal.

Frequently Asked Questions