We’re making a batch of crispy, juicy, spicy chicken wings that are coated in a well-seasoned breading and deep-fried until golden brown.

These wings have a crunchy crust on the outside, juicy tender meat on the inside, and a perfect balance of spice and flavor. Whether it’s for game night, a weekend treat, or a family dinner, they’re guaranteed to be a crowd-pleaser.

Ingredients List (Serves 3–4)

For the Chicken:

- Chicken wings – 12 pieces (about 800g)

- Salt – 1 tsp

- Sugar – ½ tsp

- White pepper – ½ tsp

- Chili powder – 2 tsp (adjust to taste)

- Garlic powder – 1 tsp

- Paprika – 1 tsp

- Egg white – 1 large

- Rice vinegar – 1 tbsp (optional)

- Five-spice powder – ¼ tsp (optional)

For the Coating:

- All-purpose flour – 1 cup (120g)

- Cornstarch – 2 tbsp (15g)

- Cold water – 4–5 tbsp (adjust for batter consistency)

- Egg – 1 whole

- Extra flour for dry coating – ½ cup

For Frying:

- Neutral oil (like canola or peanut oil) – enough to fully submerge the wings (about 800ml to 1 liter)

- Optional: extra chili flakes or sesame seeds for garnish

Step-by-Step Cooking Instructions

1. Clean and Prepare the Chicken Wings

Wash the chicken wings thoroughly. Use a small fork or skewer to make a few shallow cuts or pierce each wing. This helps the marinade soak in and gives more flavor inside.

2. Marinate the Chicken

In a large bowl, add the wings along with:

- 1 tsp salt

- ½ tsp sugar

- ½ tsp white pepper

- 2 tsp chili powder

- 1 tsp garlic powder

- 1 tsp paprika

- 1 egg white

- 1 tbsp cooking marinade (optional)

- ¼ tsp five-spice powder (optional)

Mix well until every wing is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 6 hours for deeper flavor.

3. Prepare the Wet Batter

In another bowl, mix:

- 1 cup all-purpose flour

- 2 tbsp cornstarch

- 1 whole egg

- 4–5 tbsp cold water

Whisk until it forms a thick, slightly runny batter. It should be thick enough to coat a spoon but still drip slowly.

4. Double Coating Process

Set up a breading station:

- Bowl 1: the marinated wings

- Bowl 2: the wet batter

- Bowl 3: dry flour for dusting

Now, follow this order:

1. Take a marinated wing.

2. Dip it into the wet batter, making sure it's fully coated.

3. Roll it in dry flour. Press gently so the flour sticks firmly and gives a rough texture.

4. Place it on a tray and repeat for all wings.

5. First Fry – Shape and Cook the Wings

Heat oil in a deep pot or fryer to 160°C (320°F). Carefully place wings into the oil (no more than 4–5 at a time). Fry for 5–6 minutes until light golden and set. Remove and place them on a rack or paper towel to drain.

6. Second Fry – Get Them Super Crispy

Raise the oil temperature to 180°C (356°F). Put the wings back into the hot oil in small batches and fry for 30 seconds to 1 minute, just until crispy and golden brown. Remove and drain again.

Extra Tips for Success

- Don’t overcrowd the pan—this will drop the oil temperature and make the wings soggy.

- Always use cold water in the batter to make the crust crisper.

- Let the wings rest for 2–3 minutes between first and second fry to keep them crunchy.

- Use a wire rack instead of a plate with paper towels to keep the crust from softening.

- You can sprinkle some extra chili powder or sesame seeds after frying for more flavor and texture.

Time to Enjoy!

Once the wings are done, they’re best served hot and crispy. We can pair them with a dipping sauce like honey mustard or garlic mayo—or just enjoy them as-is. The crispy coating, bold spice, and juicy meat make these spicy deep-fried breaded chicken wings an irresistible treat.