These Crispy Deep Fried Chicken Wings are seriously delicious! Coated in crushed saltine crackers and spices, they’re fried up to a perfect golden brown that’s super crunchy. They’re best enjoyed with your favorite dipping sauces. You just can’t go wrong!
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process shots for Fried Crispy Chicken Wings
- You may also enjoy
Why I love this recipe
This small batch recipe serves two for lunch or dinner and also makes a great game day appetizer.
Expert tips
For the best chicken wings, don’t skip the marinating. Pop them in buttermilk to marinate for a few hours or even overnight. The buttermilk’s acidity tenderizes the meat and lets the flavors soak in, making your wings super tasty and juicy. A few hours is great, but try not to go over 24 hours, or the meat might turn mushy.
FAQ’s
The flour and crushed crackers fried in oil create crispy wings.
Process shots for Fried Crispy Chicken Wings
You may also enjoy
- Asian Glazed Chicken Wings
- Sweet and Sour Wings
- Garlic Parm Wings
- Almond Panko Chicken with Italian Tomato Salad
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Crispy Fried Chicken Wings Recipe
Ingredients
- 1 egg
- 1 cup milk
- 1 Tablespoon vinegar
- 2 pounds chicken wings (wingettes and drumetts)
- ¾ cup all-purpose flour
- ¼ cup saltine crackers (crushed fine)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground dried thyme
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- Oil for frying (fill electric skillet about 2″ deep)
Instructions
- Beat the egg, milk, and vinegar together in a mixing bowl until smooth. The milk and vinegar makes homemade buttermilk. Mix in the chicken wing portions, cover, and refrigerate 30 minutes.
- Heat the oil, about 2" deep, in an electric skillet or large saucepan to 350 degrees F.
- Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a mixing bowl.
- Remove a chicken wing portion from the buttermilk marinade, allow the excess buttermilk to drip from the wing for a second, then press into the cracker crumbs to coat. Turn and coat very well.
- Place each wing on a plate or tray that is lightly coated with flour and discard the remaining marinade.
- Cook in the preheated skillet until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone and internal temperature reaches 165 degrees F, about 10 – 12 minutes. Turn them over half way through frying.
- Drain on a paper towel-lined plate, and season to taste with salt.
Video
Notes
- For the best chicken wings, don’t skip the marinating. Pop them in buttermilk to marinate for a few hours or even overnight. The buttermilk’s acidity tenderizes the meat and lets the flavors soak in, making your wings super tasty and juicy. A few hours is great, but try not to go over 24 hours, or the meat might turn mushy.
- Serve with your favorite dipping sauces and enjoy!
- Allow the wings to cool completely to room temperature before storing. Place them in an airtight container lined with paper towels to absorb excess moisture, and refrigerate for up to 3-4 days.
- For extended storage, freeze them in a sturdy freezer bag with excess air removed. They can last up to four months.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!