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This baked and fried chicken wings recipe delivers the ultimate combination: tender meat with a double-crisp coating that makes every bite irresistible. đ„ The secret lies in baking first to lock in juiciness, then frying for that signature crunchâno soggy wings here.
I perfected this method after years of trial and error (and a few too many burnt attempts), and it's now my go-to for game day or weekend gatherings.
The beauty of this approach is flexibilityâyou can adjust the cooking method based on your needs. Bake for a lighter, healthier option or fry for maximum crispiness. Either way, the wings develop a golden-brown crust that shatters with each bite, revealing tender meat underneath.
The key is the double-coating technique, which ensures that crispy texture stays intact even after serving.
What you'll end up with is wings that are perfectly seasoned, juicy, and addictively crispyâready to be tossed in your favorite sauce or served with classic dips. The process might sound intimidating, but it's actually straightforward once you understand the timing and technique.
No special equipment is needed, just a little patience and attention to detail.
Serve these wings with a side of ranch or blue cheese dressing, and you've got a crowd-pleasing meal that's sure to disappear quickly. Whether you're hosting a party or just craving a satisfying snack, this recipe delivers restaurant-quality results in your own kitchen. Let's get started!
Ingredients for baked and fried chicken wings
Six ingredients transform ordinary wings into irresistible game-day stars with double-crisp perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Wings đ | 4 lb | Split into drumettes and flats |
| All-Purpose Flour đŸ | 1 Âœ cups | For first dredge coating |
| Cornstarch đœ | Âœ cup | For second crispy coating |
| Garlic Powder đ§ | 2 tbsp | Freshly ground preferred |
| Onion Powder đ§ | 2 tbsp | For savory depth |
| Paprika đ¶ïž | 1 tbsp | Smoked for extra flavor |
| Ground Black Pepper đ¶ïž | 1 tbsp | Freshly cracked |
| Salt đ§ | 1 tbsp | Diamond Crystal preferred |
| Vegetable Oil đ« | 2 cups | For frying, high smoke point |
| Large Eggs đ„ | 2 whole | Room temperature for even coating |
| Butter đ§ | Âœ cup | Melted for basting |
| Lemon Juice đ | 1 tbsp | Brightens flavor |
The wings are the foundationâlook for bone-in, skin-on for maximum flavor. Costco or Trader Joe's carry great pre-split drumettes and flats, but if buying whole, ask your butcher to separate them. The split wings cook faster and more evenly, giving you that perfect crispy skin. For the seasoning blend, Penzeys has fantastic pre-ground spices, but the grocery store stuff works fine if it's fresh. Smoked paprika adds that signature BBQ vibe without overpowering. Pro tip: Toast your spices in a dry pan for 30 seconds before mixingâthey'll sing with flavor.
No cornstarch? Arrowroot powder or extra flour works in a pinch, but cornstarch gives that signature shatter. Eggs are non-negotiable for adhesion, but if you're vegan, aquafaba (chickpea brine) works perfectly. For the oil, vegetable or peanut oil has the highest smoke pointâavoid olive oil, it'll burn. The butter basting is where the magic happensâuse full-fat, unsalted butter for maximum richness. Want extra crisp? Double-fry themâfirst at 350°F for 10 minutes, then crank up to 375°F for the final crisp. And if you're baking instead of frying, spray the wings with oil before the second coating for extra crunch.
Fresh wings? Use within 2 days for best texture. Store uncooked wings in the coldest part of your fridge, wrapped in paper towels to absorb moisture. The seasoning mix keeps for 3 months in an airtight container. For leftovers, re-crisp in the oven at 400°F for 5-10 minutesâthey won't be quite as crispy as fresh, but still delicious. I always make these for parties and portion them into individual bags so guests can grab exactly what they want. The wings reheat beautifully, so double the batchâtrust me, they disappear fast.
Why You'll Love This Recipe
- Iâll be real: this recipe takes five minutes of actual work. Pat the wings dry, toss in the flour-cornstarch mix with garlic and onion powder, bake, then fryâno brining, no marinating, no stress. The secret? The cornstarch gives that golden crunch without the fuss.
- No-Fuss Prep: Iâll be real: this recipe takes five minutes of actual work. Pat the wings dry, toss in the flour-cornstarch mix with garlic and onion powder, bake, then fryâno brining, no marinating, no stress. The secret? The cornstarch gives that golden crunch without the fuss.
- Crispy Yet Tender: Hereâs what sold meâthe double-cook magic. Baking first locks in juiciness, then frying (or air-frying) blasts them with that shatteringly crisp exterior. The garlic and onion powder? Theyâre subtle but always there, like a warm hug in every bite.
- Game for Any Gathering: Between us, these wings are my go-to for everything: Super Bowl parties, lazy Sunday brunches, or when my kidâs soccer team shows up hungry. They reheat like a dreamâjust toss in the oven for five minutesâand taste just as good cold the next day.
Step-by-step instructions for baked and fried chicken wings
Here's how to achieve that legendary double-crisp coating without deep-frying.
đšâđł Step 1: Prep and Season the Wings
Start by separating the wings into drumettes and flats. Pat them completely dry with paper towelsâthis is critical for crispiness. I like to work in batches to avoid crowding the pan later.
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp paprika, 1 tbsp ground black pepper, and 1 tbsp salt. This dry blend creates the perfect textural foundation for our double-coating technique.
đł Step 2: Create the Double-Coating System
In a shallow dish, beat the 2 whole large eggs until just combined. This will be our first coating layer. I always use room temperature eggsâthey coat the wings more evenly and create a smoother finish.
For the second coating, return to your dry seasoning blend. The cornstarch in this mix is what gives us that extra-crispy texture. Here's the thingâdon't skip the double-dip. First dip in egg, then back into seasoning, pressing gently to adhere. This creates that signature double-crisp coating.
đ„ Step 3: Bake for Initial Cooking
Preheat your oven to 400°F and line two baking sheets with parchment paper. Arrange the coated wings in a single layer, leaving about 1 inch between each piece. This prevents steaming and ensures maximum crispiness.
Bake for 20 minutes until the wings are golden brown and the coating is set but not fully crispy. You want them firm enough to handle but still slightly soft inside. This initial baking step builds flavor and prepares them for the final crisping phase.
đ„ Step 4: Finish with the Butter Baste
While the wings bake, melt the 0.5 cup butter in a small saucepan over low heat. Once melted, remove from heat and stir in the 1 tbsp lemon juice. This bright citrus note cuts through the richness beautifully.
After the initial baking, transfer the wings to a wire rack set over a baking sheet. Using a pastry brush, generously baste each wing with the butter mixture. Return to the oven and bake for an additional 10-12 minutes until the coating is deep golden brown and crispy. The butter basting creates that irresistible glossy finish while keeping the wings moist inside.
â° Step 5: Rest and Serve
Let the wings rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful. Real talkâthey'll be tempting to eat immediately, but trust me on this step.
Serve with your favorite dipping sauces or a sprinkle of extra seasoning. The result should be wings with a perfect balance of crispy exterior and juicy interior, where every bite delivers that satisfying crunch and rich flavor combination.
Pro Tips For Making Baked And Fried Chicken Wings
- Dry Wings Thoroughly: Pat those wings down with paper towels until theyâre practically squeakyâno wet spots left. I learned this the hard way when my first batch turned out greasy instead of crispy. The extra 5 minutes saves you from soggy, sad wings later.
- Mix Cornstarch First: Whisk the cornstarch into your flour before adding the seasoningsâthis keeps the coating light and crispy. I used to dump everything in at once, and the wings always came out denser. Just a quick stir makes all the difference.
- Bake Before Frying: Hit the wings with a 400°F oven for 10 minutes firstâthis cooks them halfway through and cuts frying time. After burning three batches of raw wings, I finally realized this step. Your oil wonât smoke as much, either.
- Double-Check Oil Temp: Use a thermometerâ350°F is your sweet spot, not a guess. Iâve fried wings in oil that was too cool (greasy mess) and too hot (burnt crust). A quick test with a wooden chopstick (if it sizzles, youâre good) saves cleanup later.
Make-ahead tips for this recipe
Prep Ahead
Pat your wings dry and store them in the fridge for up to 24 hours before coating. I like to season them the night before and keep them in an airtight containerâthis lets the spices meld together.
The day of cooking, simply dip and bake/fry as directed. For extra convenience, pre-mix your dry seasoning blend and store it in a small jar with a tight lid for up to 3 months. đ¶ïž
Double-Batch Strategy
Make these wings in double batches if you're feeding a crowd. Cook the first batch, then store the second batch of uncooked wings in the fridge while you serve the first. The wings reheat beautifullyâjust pop them in the oven at 400°F for 10 minutes to restore crispiness.
I always divide them into individual serving bags so guests can grab exactly what they want without a mess.
Freezer-Friendly
Uncooked wings can be frozen for up to 2 months before cooking. Thaw them in the fridge overnight, then proceed with the recipe as usual. For cooked wings, let them cool completely, then freeze them in a single layer on a tray before transferring to a freezer bag.
To reheat, bake at 400°F for 10-12 minutes until crispy again. The texture won't be as perfect as fresh, but they're still delicious.
Time-Saving Swaps
Short on time? Skip the baking step entirely and go straight to frying. Toss the wings in the seasoning blend, dip in egg, then fry at 375°F for 12-15 minutes, turning occasionally.
For a lighter option, bake the wings at 425°F for 30 minutes without the butter basteâjust spray them with oil before the second coating. Both methods still deliver great results with less effort. đȘ
Game Day Prep
Set up a DIY wing station by pre-cooking the wings and storing them in the fridge. Before guests arrive, arrange them on a platter with small bowls of sauce and seasonings. I like to include ranch, buffalo, and honey mustard for variety.
For extra flair, add a few pickled jalapeños or sliced scallions on the sideâguests can customize their own wings right at the table.
Storage Hacks
Leftover wings keep well in the fridge for 3-4 days if stored in an airtight container. To revive their crispiness, sprinkle them with a little water and bake at 400°F for 5 minutes.
For long-term storage, freeze them in a single layer on a tray firstâthis prevents clumping. When reheating from frozen, add 2-3 extra minutes to ensure they're fully crispy and heated through.
Nutrition facts
Frequently asked questions
Why do the wings need both baking and frying?
Baking first locks in juices and builds flavor, while frying creates that signature crispy texture. The baking step also reduces the amount of oil needed during frying, making them lighter than traditional deep-fried wings. This two-step method gives you the best of both worldsâtender meat and maximum crunch.
Can I make these wings without cornstarch?
Yes, but the texture will be slightly less crispy. Replace the cornstarch with extra flour or arrowroot powderâjust reduce the flour to 1 cup to maintain the same coating consistency. For best results, use the cornstarch as it creates that signature shatter when biting through.
How do I keep the wings crispy when reheating?
Sprinkle reheated wings with a tiny bit of water and bake at 400°F for 5 minutesâthe steam helps restore crispiness. For leftovers, store them in a single layer on a wire rack to prevent sogginess. The butter basting step is keyâit creates a protective layer that helps maintain crunch.
What's the best way to fry the wings if I don't have a deep fryer?
Use a heavy-bottomed pot or Dutch oven with 1-2 inches of oil heated to 375°F. Fry in batches to avoid overcrowding, and keep oil temperature consistent. A deep-fry thermometer helpsâmaintaining the right temp is what gives you that perfect golden crust. For extra safety, place a rack over a baking sheet beneath your frying pot to catch any splatters.
Can I bake these wings instead of frying?
For a baked-only version, spray the wings with oil after the second coating, then bake at 425°F for 30-35 minutes, flipping halfway. The cornstarch still helps create crispiness, though it won't be as crispy as fried. This method uses no oil and is perfect for a healthier option.