If you're on the hunt for the absolute best fried chicken wings, look no further-these Crispy Battered Fried Wings are next-level delicious! Each bite bursts with juicy, tender meat enveloped in an ultra-crunchy, perfectly seasoned coating. The shattering texture and bold flavor make these wings a total showstopper.

What sets these wings apart? It's all about the light, airy batter that creates a golden, crave-worthy crust without being greasy or heavy. They're incredibly easy to prep and fry up fast, making them ideal whether you're hosting a game day feast, a backyard cookout, or just need a finger-lickin' snack.

Inspired by classic pub fare and perfected after many batches at home, this recipe combines crowd-pleasing comfort with pro-level crispiness. Whip up a platter and watch them disappear!

Golden, ultra-crispy fried chicken wings with sparkling batter, stacked on a plate, ready for dipping

Why You'll Love This Recipe

Irresistibly crisp and crunchy coating every time
Easy-to-find pantry ingredients and straightforward steps
Perfect for parties, game days, or as a satisfying snack
Customizable with your favorite seasonings or dips
Stays deliciously crunchy long after frying

Key Ingredients for Crispy Battered Fried Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Wings

Chicken wings are the star here, offering tender, juicy meat with lots of surface area to hold onto that spectacular, crispy coating. For best results, use split wingettes and drumettes, patted very dry. This helps the batter stick and the skin get extra crisp. Frozen wings work, too-just be sure they're fully thawed and dried.

All-Purpose Flour

All-purpose flour forms the backbone of the batter, giving it body and structure. Sift the flour to avoid lumps, and don't skip the seasoning! For a gluten-free twist, try a 1:1 gluten-free flour blend, though the texture may be just a touch different.

Cornstarch

Cornstarch is the secret weapon for an ultra-light, shatteringly crisp crust. It helps the batter fry up lighter and avoids any gumminess. If you're out of cornstarch, potato starch is a great substitute for similarly crispy results.

Baking Powder

A little baking powder in the batter creates air pockets for a lighter, fluffier crust that stays crunchy. Make sure it's fresh for the best texture. If you must, baking soda can be used, but the resulting flavor will change slightly.

Seasonings

Salt, black pepper, garlic powder, and paprika bring big flavor to both the batter and the chicken itself. Feel free to get creative-try cayenne for more heat, or smoked paprika for a richer depth. Onion powder, chili powder, or even a little dried Italian herb mix work beautifully, too.

Buttermilk

Buttermilk ensures the batter is light and tangy, helping it puff up in the hot oil. It also tenderizes the chicken slightly. If you don't have buttermilk, you can mix regular milk with a splash of lemon juice or vinegar and let it sit for a few minutes before using.

Crispy Battered Fried Wings cooking process

Instructions for Crispy Battered Fried Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken Wings

Pat the chicken wings very dry with paper towels-this is key for maximum crispness. (Moisture leads to soggy batter.) Sprinkle wings with ½ teaspoon salt and ½ teaspoon black pepper. Toss to coat evenly and set aside.

Heat the Oil

Pour vegetable oil into a large, heavy-bottomed pot or deep fryer, filling about 2-3 inches deep. Heat oil to 350°F (175°C). Use a thermometer for best results-consistent temperature means extra crispy wings.

Make the Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, remaining salt and pepper, paprika, garlic powder, and cayenne (if using). In another bowl, whisk buttermilk and eggs until smooth. Pour the wet mixture into the dry ingredients and whisk into a thick, pourable batter.

Dip and Batter the Wings

Working in batches, dip each wing into the batter. Let excess batter drip off, then gently lower wings into the hot oil. Don't overcrowd-fry 6-8 wings per batch, depending on pot size.

Fry Until Crispy and Golden

Fry wings for 8-10 minutes, turning once or twice, until golden brown, crunchy, and cooked through (internal temp 165°F). Wings should float and sound crispy when tapped. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet (this avoids sogginess).

Serve Hot

Serve wings immediately while piping hot and ultra-crispy! Add your favorite dipping sauces and garnishes if desired.

Recipe Variations

Give It a Kick

Love heat? Add 1 teaspoon cayenne or chipotle powder to the batter-or toss the hot wings in buffalo sauce or your favorite spicy glaze right after frying.

Gluten-Free Option

For gluten-free crispy wings, swap the all-purpose flour with a 1:1 gluten-free flour blend and make sure your baking powder and cornstarch are gluten-free certified. The wings will still be deliciously crunchy.

Asian-Inspired Twist

Give your wings an Asian flair by adding 1 tablespoon soy sauce and a dash of sesame oil to the batter. Sprinkle the hot wings with sesame seeds and sliced green onions, and serve with sweet chili or hoisin sauce.

Air Fryer Version

For a lighter version, spritz battered wings with oil and cook in a preheated air fryer at 400°F (200°C) for about 14-16 minutes, flipping halfway. Note the crust may not be quite as thick, but you'll get more crunch than traditional oven-baked wings.

Dairy-Free Batter

Swap buttermilk for an unsweetened plant-based milk (like soy or almond) mixed with a teaspoon of lemon juice or vinegar. The wings will still turn out crispy and satisfying!

Serving Suggestions

Serve Crispy Battered Fried Wings hot and fresh, piled high on a platter. Pair them with crunchy celery sticks, carrot sticks, and your favorite dipping sauces-classic ranch, creamy blue cheese, honey mustard, or fiery buffalo. A side of cool, tangy coleslaw or loaded fries makes it a perfect meal for parties, game days, or family nights. Garnish with chopped fresh parsley or green onions for a pop of color!

Storage and Reheating

For leftovers, let the wings cool completely and transfer to an airtight container. Store in the refrigerator for up to 3 days. To reheat and maintain crispiness, arrange wings in a single layer on a wire rack over a baking sheet and bake in a 400°F (200°C) oven for 10-12 minutes, or until hot and crunchy. Reheating in the microwave will soften the crust, so use the oven when possible. For longer storage, freeze wings individually on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a hot oven until heated through and crispy.

Frequently Asked Questions About Crispy Battered Fried Wings (FAQ)

Q: Can I make the batter ahead of time?

A: The batter is best used right after mixing, but you can premix the dry ingredients in advance. Add the buttermilk and eggs just before frying for optimal texture.

Q: How do I keep the wings crispy after frying?

A: Drain the fried wings on a wire rack instead of paper towels and keep them warm in a low oven (about 200°F/95°C) until ready to serve. This prevents sogginess and preserves crunch.

Q: Can I bake these instead of frying?

A: This recipe is designed for deep frying, which delivers the crispiest results. However, you can bake or air fry the wings, though the batter will not develop quite the same crunch.

Thinking of making your own Crispy Battered Fried Wings at home? You won't regret it! These wings deliver unbeatable crunch, juicy meat, and crowd-pleasing flavor, every time. If you give them a try, leave a comment or rating below - I'd love to hear how they turned out for you!