Extra Crispy Fried Chicken Wings Recipe With Cornstarch: Crunchy Perfection in Every Bite

Achieving perfectly crispy chicken wings at home is entirely possible with the right technique. This method uses cornstarch to create an ultra-crunchy coating that shatters with every bite.

The secret lies in a double-fry process that ensures the exterior stays crispy while the meat remains juicy inside. These wings are sure to become your new go-to for game day or gatherings.

Ingredients for Extra Crispy Fried Chicken Wings Recipe with Cornstarch

These ingredients deliver the ultimate crispy wings with a shatteringly crunchy cornstarch coating and juicy interior.

The wings are everything here. Air-chilled chicken wings from Whole Foods or Costco yield the crispiest results—avoid water-logged ones. Cornstarch must be pure (check Bob’s Red Mill for quality). Diamond Crystal kosher salt is non-negotiable for proper seasoning. Freshly ground black pepper makes a noticeable difference in the final flavor profile.

No buttermilk? Whole milk plus 1 tbsp vinegar works in a pinch. Out of cornstarch? Potato starch at equal amount substitutes effectively. For oil, peanut oil has the highest smoke point, but vegetable or canola work too. Want extra heat? Add 1 tsp crushed red pepper to the seasoning blend. The baking powder is key—don’t skip it.

Marinate wings in buttermilk for 4-12 hours for maximum tenderness. Frying oil can be reused 2-3 times if strained and stored properly. Cooked wings stay crispy for 1 hour at room temperature—best served immediately for that perfect crunch.

Step-by-Step Instructions for Extra Crispy Fried Chicken Wings With Cornstarch

This tested method delivers restaurant-quality crispiness with a foolproof double-fry technique.

Step 1: Marinate the Chicken Wings in Buttermilk and Hot Sauce

Split the 2 lb chicken wings into drumettes and flats, discarding the tips or saving them for stock. Pat the pieces completely dry with paper towels—this ensures the marinade adheres properly and the coating will stick.

In a large bowl, whisk together the 1 cup buttermilk and 2 tbsp hot sauce until smooth. Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 4 hours, or ideally overnight. This tenderizes the meat and infuses it with flavor while the acidity helps the coating cling.

Step 2: Prepare the Ultra-Crispy Coating

In a separate large bowl, combine the 0.5 cup cornstarch, 1 tbsp baking powder, 1 tbsp kosher salt, 1 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tbsp paprika, and 0.5 tsp cayenne pepper. Whisk until all the spices are evenly distributed throughout the cornstarch.

The baking powder is the secret to extra crispiness—it creates tiny air pockets in the coating that expand during frying, resulting in a lighter, crunchier texture. The cornstarch provides a delicate, shatteringly crisp exterior that stays crunchy even after resting.

Step 3: First Fry for Even Cooking

Heat the 4 cups neutral oil in a large, heavy-bottomed pot or Dutch oven to 325°F. Use a deep-fry thermometer for accuracy—temperature control is critical for perfect results. While the oil heats, remove the chicken wings from the marinade and let any excess drip off.

Working in batches to avoid overcrowding, dredge each wing in the cornstarch mixture, pressing gently to ensure an even, thick coating. Shake off any excess. Carefully lower the coated wings into the hot oil. Fry for 8-10 minutes until the coating is set and the wings are cooked through but not yet browned. Transfer to a wire rack set over a baking sheet to drain.

Step 4: Second Fry for Maximum Crispiness

Increase the oil temperature to 375°F. Once hot, return the wings to the oil in batches and fry for an additional 3-4 minutes until they are deep golden brown and ultra crispy. The double-fry method ensures the wings are fully cooked inside while achieving a shatteringly crisp exterior.

Drain the wings again on the wire rack. The rack allows air to circulate underneath, preventing the coating from becoming soggy. Season immediately with a light sprinkle of additional kosher salt while the wings are still hot—the heat helps the salt adhere better.

Step 5: Serve Immediately for Optimal Texture

Serve the wings immediately while they’re at their crispiest. They should have a uniform golden brown color with a dry, crunchy coating that audibly crackles when bitten into. The interior should be juicy and tender, with the flavors of the buttermilk marinade and spice blend shining through.

For best results, avoid stacking the wings on a plate—this can trap steam and soften the coating. Instead, arrange them in a single layer on a platter. Pair with your favorite dipping sauces and enjoy the perfect balance of crunch and flavor in every bite.

Best Sauces and Condiments for These Flavors

Spicy Options

For those who love heat, pair your extra crispy fried chicken wings with Buffalo sauce for a classic kick. Frank’s RedHot or homemade blends with cayenne, vinegar, and butter work wonders. If you prefer a smoky twist, Sriracha-based sauces or homemade chipotle glaze add depth. 🔥

Store-bought options like Sweet Baby Ray’s Spicy BBQ are great for convenience, but a homemade mix of hot honey and garlic takes it up a notch.

Sweet and Tangy

Balance the crunch with honey mustard or teriyaki sauce for a crowd-pleasing combo. Brands like Kraft Honey Mustard are easy to grab, but a DIY version with Dijon, honey, and a splash of lemon is fresher. For a fruity twist, mango habanero or pineapple glaze adds a tropical punch. 🍯

Creamy and Rich

Cool down the heat with ranch or blue cheese dressing. Hidden Valley Ranch is a go-to, but a homemade buttermilk-herb dip elevates the flavor. For extra indulgence, try garlic aioli or spicy mayo—mix mayo with sriracha or gochujang for a quick upgrade. 💡