Okay, real talk… fried chicken wings are one of those foods that just hit different. You smell that warm, crispy, buttery aroma and suddenly you’re like, “Yep, I’m hungry again.” And honestly, I make these way more than I should admit — but hey, wings are basically a love language in America.

If you want wings that come out crunchy on the outside and juicy in the middle, these are the ones. I swear, the first time I brined them, I thought, “No way this makes a big difference.” Spoiler: it totally did. My family cleaned that plate like they hadn’t eaten in days.

Let’s jump in — you know, casually — and talk about how to make wings that could win over even your picky cousin.

Why This Fried Chicken Wings Recipe Slaps (In a Good Way)

This recipe hits that sweet spot between simple and seriously good. The brine keeps the wings juicy. The cornstarch gives them that crunch everyone talks about. And the seasoning? Let’s just say it’s the kind that makes you lick your fingers without thinking twice.

And the best part? You don’t need fancy tools. Just ingredients you can find any day, anywhere.

(Quick side note: if you’re deep-frying, get an adult to help. Hot oil does NOT mess around.)

Ingredients You’ll Need

For the Brine:

• 2 lbs chicken wings (drumettes + flats)
• 4 cups cold water
• ¼ cup salt
• 2 tablespoons sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

For the Seasoned Flour:

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)

For Frying:

• Peanut or vegetable oil (6–8 cups — enough to cover the wings)

How to Make Fried Chicken Wings (The Easy Way)

1. Brine the Wings for Serious Juiciness

Alright, so brining might sound like extra work, but honestly, it takes about 30 seconds.
Just whisk everything into the water, drop the wings in, and chill them for at least 1 hour.

I once skipped this step when I was in a rush… and yeah, the wings were fine, but not wow. The brine is the part that keeps them tender inside that crispy shell. Totally worth it.

2. Make the Crispy Coating

Mix up your flour, cornstarch, and spices in a big bowl. The cornstarch is like the secret handshake of crunchy wings — light, crisp, and so good you’ll hear that crunch from across the room.

If you like your wings with a tiny kick, throw in the cayenne. If not, no stress — they still come out dreamy.

3. Coat the Wings Like a Pro

Take the wings out of the brine and pat them dry. (Moist wings = sad, soggy crust.)
Then toss them in the seasoned flour until they’re covered.

Here’s a trick I learned by accident: let the wings sit in the flour for a few minutes before frying. The coating sticks better and gets that extra-crunchy texture. Like… the kind you brag about.

4. Fry the Wings (With an Adult Helping Out)

Heat your oil to around 350°F.
Once the oil’s hot, gently place the wings in. Do this in small batches so they don’t crowd each other — wings need personal space to crisp up.

Cook them for about 10–12 minutes, flipping once or twice if needed.

When they turn a beautiful golden color, pull them out and let them rest on a wire rack or paper towels.

I swear, the moment they hit the plate, someone always sneaks one. Every. Single. Time.

5. Serve Them Up Your Way

You can throw on buffalo sauce, honey garlic, BBQ, lemon pepper — whatever fits your mood.
Or be like me and just sprinkle a little extra salt while they’re hot and call it a day.

Quick Tips for Faster Wing Nights

• Want extra-crispy wings? Fry them twice. Just a quick second fry makes them wild.
• Short on time? Brine for 30 minutes — not perfect, but still good.
• Low mess hack: Use a big zip bag for the flour mix. Toss, shake, done.
• No thermometer? Drop a little flour in the oil. If it sizzles right away, you’re good.

Final Thoughts (aka: My Love Letter to Wings)

Fried chicken wings just make people happy. You bring a plate of these to the table, and suddenly everyone’s in a good mood. And honestly… when food can do that, you keep making it.

If you’re craving that crispy, juicy, better-than-takeout vibe, this recipe is your new go-to.
And if you end up eating half the batch while “taste testing,” hey — I won’t judge.