Classic Crispy Chicken Wings

Why This Classic Crispy Chicken Wings Works

As the wings sit in buttermilk, the liquid soaks into the skin and the little bits of meat on the outside. That coating keeps the outside from drying out later in the hot oil, so the meat stays juicy even while the crust gets very crisp. The buttermilk also gives the flour something wet and sticky to grab onto, so the seasoned coating hangs on instead of sliding off.

Once the wings go into the flour mix, the flour and baking powder cling to every wet spot. When they hit the 350°F oil, that coating starts to puff and firm up. Tiny bubbles form in the crust from the baking powder, which makes the outside light and crunchy instead of hard and dense. Frying in batches keeps the oil hot, so the wings brown evenly and the crust sets fast. By the time they come out and drain, the outside has a dry, crackly shell while the meat inside stays moist.

Mistakes To Avoid

Letting the wings go into the flour while still wet from rinsing makes the coating patchy. Water on the skin turns to steam in the oil, which blows off the flour in spots. The wings then come out with bare, soft areas instead of an even, crunchy crust.

When the oil isn’t hot enough before the first batch goes in, the wings soak up oil instead of sealing quickly. The coating gets greasy and heavy, and the meat can end up overcooked by the time the outside finally looks brown.

Crowding the pot with too many wings at once drops the oil temperature fast. The wings then cook unevenly, with some pieces pale and soft while others are darker and starting to dry out.

Skipping the step of pressing the flour into the skin leaves a loose, dusty coating. In the fryer, that thin layer separates and falls off, so the wings come out with a thin, fragile crust that doesn’t stay crisp for long.