Restaurant quality crispy party wings. These deep-fried chicken wings have the crispiest outer layer and are incredibly easy to make.
Packed with the delicious flavors from the Haitian Seasoning, then deep fried to perfection, leaving you with the juiciest, and crispiest finger-licking party wings.
The extra crispy layer is from the corn starch, all-purpose flour, and Turmeric for a golden color deliciousness. Only need a few ingredients make and serve these party wings at your next gathering.
Since purchasing our air fryer, we hardly ever get to deep fry chicken. Sometimes an old-fashioned recipe is what we need to meet that craving.
If you’re going to eat the chicken, why not enjoy them to the fullest. Our simple deep-frying method is quick and easy to follow.
Party Wings Ingredients
Tyson’s Wings: Party wings are best when it comes to serving as appetizers in a gathering or for game day. Buy these winglets from the local grocery store which contain a few flat pieces and a few drumsticks.
All-Purpose Flour: The flour help to create a well-balanced breading for the chicken.
Turmeric: This is a spice we love to cook when making fried chicken. Add it to the flour and corn starch mixture. It is warm and it also help to provide a nice golden-brown color.
Turmeric is also used for conditions involving pain and inflammation, such as osteoarthritis.
Haitian Seasoning Base (and salt and pepper to taste, if desired): This seasoning is often used as a dip as well as a marinade. We use the seasoning base for almost all our Haitian food recipes. It is a perfect blend of fresh natural herbs, garlic, olive oil, vinegar, and peppers.
Salt and Pepper To Taste: If adding the Haitian seasoning is not an option to marinate the chicken, consider simply seating the meat with salt and pepper. Allow it to marinate for a minimum of 30 minutes and
Eggs and water: The eggs and water are whisked together to coat the meat before dipping it into the flour and corn starch mixture. This mixture assures that the flour mixture sticks to the meat.
DO I HAVE TO USE CORNSTARCH OR CAN I SIMPLY USE FLOUR?
You do not have to use cornstarch. However, the cornstarch will help the chicken to get that ultra-crispy outer layer we so love.
You can customize the recipe by removing the cornstarch and leaving the only the flour for a lighter breading.
How To Make It
The success of this party wings recipe starts with by gathering the information together.
First, in a medium mixing bowl, combine the flour, Corn Starch, and turmeric
Next, wash and pat dry the wings. Then apply the seasoning base or simply season with salt and pepper to taste. Cover and allow to marinate for 30 minutes or longer.
After 30 minutes or when you are ready to deep fry the chicken. Add the oil to the deep fryer or pan and allow it to heat to 370 degrees. Meanwhile, whisk together the eggs and water. Start coating the chicken with egg mixture one at a time or small batches.
Afterwards, coat the chicken with the flour mixture on all sides. Shake off any excess.
We strongly suggest you use tongs to lower the chicken into the oil to prevent splashes and burns. Fry the chicken in small batches (2-3 at a time) or until all sides are crispy golden brown.
Do not crowd the pan or the deep fryer. Do your best to keep the temperature between 365 degrees but no more than 375 degrees.
Fry the chicken until it is golden brown and tender, turning the pieces, if necessary, so they brown evenly. When deep frying winglets, it is best to remember that they cook quickly. Faster than traditional standard size chicken wings. Feel free to check for doneness.
Transfer the pieces to the wire rack or paper toweled plate. Use a slotted spoon or a wire mesh strainer to remove the chicken from the oil. Continue frying the rest of the chicken wings. Serve hot, warm, or at room temperature and enjoy!
That’s it. Serve the chicken with a side of caramelized carrots and shoestring fries for an easy weeknight meal the entire family will enjoy.
How Long To Cook The Wings
On average, a large chicken takes anywhere between 12 to 14 minutes. Be sure that the chicken reaches an internal temperature of 165 degrees Fahrenheit. For dark meat, be sure to cook the meat to an internal temperature of 170-175F degrees Fahrenheit.
Recipe Notes: How To Avoid Breading Falling Off
Achieving the prefect crispy breading can be challenging. Here are a few ways to keep the breading from falling off.
- Use a wet coat first. This can be done with either milk or simply with eggs and water. The first wet coat will allow the flour base to stick to the meat.
- Use a starchy breading. This can be done with cornstarch or potato starch. It is best to remove the excess flour before applying the meat to the oil.
- Do not overcrowd the pan or deep fryer.
- Do not interrupt the chicken while it is frying. Allow it to cook and only flip the chicken one time if necessary.
- When you remove the chicken from the frying pan, do not let it sit in moisture. Allow the meat to sit on a paper toweled plate or cooling rack. Do not cover the meat when it is done, this will allow the steam to make the meat become moist.
WHICH OIL IS BEST TO USE?
We firs recommend using Canola oil to fry your party wings. However, you can also use vegetable oil, peanut oil, and corn oil. Allow the oil to come to temperature before adding the chicken.
How To Store Your Party Wings?
Once completely cooled, store any leftover party wings in the fridge for up to 3 days. Please note, the longer the chicken sits, the less likely it will be to remain its crispiness when reheated.
To come close to the original crispiness, we recommend reheating the chicken in the oven at 350 degrees until heated through. The skin will not be as crispy reheated. For best results, reheat leftover fried chicken in a 350-degree.
MORE CHICKEN RECIPES TO TRY
If you loved these party wings, we recommend trying one of these recipes next.
AIR FRYER WHOLE CHICKEN RECIPE
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
It warms our hearts to see the recipes you make from this site, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate if you could give it a star rating below!
Don’t forget to see this recipe and all our latest videos on YouTube!
Crispy Party Wings
- Deep fryer
- 1 cup Corn Starch
- 1 cup All-Purpose Flour
- 2 tbsp. Turmeric
- 1 ½ lbs. Party Wings
- ½ cup Haitian Seasoning Or Use Salt and Pepper to Taste
- 2 Eggs
- ¼ cup water
- 4 Cups Canola Oil
- In a medium mixing bowl, combine the flour, Corn Starch, and turmeric. Set aside.Wash the chicken then drain it well. Pat it completely dry.Apply the Haitian Seasoning Base, coat well, then marinate at least 30 minutes or longer. Add salt and pepper to taste if desired. If you do not have the Haitian Seasoning, simply season the meat with salt and pepper to taste. When ready to deep fry the chicken, add the oil to the deep fryer or pan and allow it to heat to 375 degrees. Meanwhile, whisk the eggs and water and start coating the chicken with egg mixture one at a time or small batches.
- Afterwards, coat the chicken with the flour mixture on all sides. Shake off any excess.Using tongs, lower the chicken into oil to avoid splashes and burns. Fry the chicken in small batches (2-3 at a time) until all sides are crispy golden brown or for 10-12 minutes. Do not crowd the pan or the deep fryer.Transfer the cooked meat to a paper toweled plate and repeat the next batch. Serve warm and enjoy!
Made them today , normally use my air fryer for wings , but wanted to try something different.
They were absolutely crunchy, yum 🤤
Never used turmeric in a recipe before ..looked so yellowy ..probably not the word ..anyway delicious
Yes, it will make it yellow but the spice is a great spice to use for many reasons. Lots of health benefits. Thank you so much. I am really happy that you enjoyed the wings.
Best wings I’ve ever made. Wife said don’t change whatever you did lol
Hahhaha I am so happy to hear that. Thank you so much to you both!
These party wings look crispier than any chicken I’ve ever had. I can’t wait to give them a try.
Crispy and delicious. Perfect!
Such great flavour from the seasonings on these crispy wings!
I’ve made these wings several times and they always turn out amazing! Thanks so much for sharing the recipe!
These came out perfectly! They look like wings you’d get at a restaurant. I can think of a lot of reasons to enjoy these Wings especially with March Madness!
Thank you, Vicky.
These sound SOOOOO good. Nothing worse than a non-crispy wing so I’m excited this recipe makes sure they are ultra crisy but not dried out! I can;t wait to make them!
Thank you, Liz
These party wings are so perfectly crispy, and the Haitian Seasoning adds so much flavor. Thanks for the recipe!
These wings look so crispy and delicious – adding them to my must try recipe list.
It looks like the prefect appetizer! Thank you so much for sharing!