Crispy Southern Fried Chicken Wings Recipe for Perfect Crunch

Want the secret to our Southern fried chicken wings? Read on. These wings deliver a crunchy, flavorful crust and juicy meat. Serve with hot sauce and fries for a satisfying weeknight dinner, game day snack, or weekend treat.

The trick is a coating of seasoned all-purpose flour combined with cornstarch for extra crunch. With a few pantry spices and a simple brine, these wings crisp up beautifully and stay tender inside.

This method mirrors our Southern fried chicken approach. We brine the wings in a salt, sugar, and water solution to improve texture and flavor—plan for at least 4 hours, or refrigerate overnight for best results.

Deep-fried wings are perfect for casual gatherings. Serve them with your favorite sauces, or go Southern-style with collard greens and candied yams. They also pair well with buttermilk waffles for a classic chicken-and-waffles combination.

Try other wing variations such as Asian-style wings, Hot Honey Old Bay, Lemon Pepper, or smoke-fried wings for different flavor profiles.

Ingredients

A complete ingredient list with exact amounts appears in the recipe card below.

• Brine for wings: A simple salt, sugar, and water brine to tenderize and flavor the meat.
• Party wings: Flats and drumettes, or whole wings cut into pieces.
• Neutral frying oil: Peanut, vegetable, or canola oil.
• Seasoned flour: All-purpose flour seasoned with granulated garlic, granulated onion, black pepper, seasoned salt, and smoked paprika. Use your preferred dry rub if desired.
• Cornstarch: Adds extra crispness to the coating.

Step 1. Remove wings from the brine, rinse, and pat dry. Dip each wing in egg wash so it’s fully coated.

Step 2. Dredge the wings in the seasoned flour, pressing the mixture onto the skin to build a textured crust.

Step 3. Let the coated wings rest for about 3–10 minutes; this helps the coating adhere and crisp up when fried.

Step 4. Fry the wings in hot oil until they are golden brown and cooked through.

Step 1. Bring water to a boil, then add kosher salt and sugar.

Step 2. Stir until completely dissolved, then cool the brine with ice to room temperature before adding the chicken.

Step 3. Add ice and stir until the brine cools to room temperature.

Step 4. Submerge the wings in the cooled brine in a bowl, container, or resealable bag and refrigerate for at least 4 hours or overnight.

• 3-4 pounds party wings flats and drumettes
• Neutral oil for frying e.g., peanut, vegetable, or canola oil

Brine (Recommended)

• 4 cups water
• ¼ cup kosher salt
• 2 tablespoons granulated sugar
• 4 cups ice

Seasoned Flour

• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• ½ tablespoon ground black pepper
• ½ tablespoon seasoned salt
• 1 teaspoon smoked paprika

Egg Wash

• 3 eggs
• 3 tablespoons water

Brine (Recommended)

• Bring 4 cups water to a boil.
• Add ¼ cup kosher salt and 2 tablespoons sugar; stir until dissolved.
• Remove from heat and cool slightly.
• Add 4 cups ice and stir until mostly melted and the brine reaches room temperature.
• Place wings in a container or bag and pour the cooled brine over them.
• Refrigerate for at least 4 hours or overnight.
• Remove wings, rinse, and pat dry before proceeding.

Dredge

• Whisk together flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and smoked paprika in a large bowl.
• Whisk eggs with 3 tablespoons water to make the egg wash.
• Dip wings in egg wash, then dredge in the seasoned flour. Let rest 3–5 minutes on a sheet pan.

Deep Fry

• Fill a deep skillet or Dutch oven with 2½–3 inches oil and heat to 360–365°F (182–185°C).
• Carefully add coated wings and fry until golden and cooked through, frying in batches to avoid overcrowding.
• The internal temperature should reach 165°F (74°C).
• Transfer wings to a wire rack over a sheet pan to drain.

• Use fresh oil for the best flavor and color.
• Let wings rest briefly after coating to improve adhesion and crispness.
• Maintain oil temperature to avoid greasy results.
• Fry in batches so pieces cook evenly.