The Viral “Triple-Crunch” Fried Chicken Wings
“OMG these look so good. I pinned them and within 3 minutes they were repinned 45 times!”
When a recipe goes viral that fast, you know it’s the real deal. These wings aren’t just fried chicken; they are a masterclass in texture. We’re talking about a crust so crisp you can hear it across the room, seasoned with a blend of spices that brings just the right amount of heat and soul.
The Secret to the Viral Crunch
The reason these wings are taking the internet by storm? It’s all in the Buttermilk Brine and the Cornstarch Secret. While flour provides the bulk, cornstarch is what creates that delicate, glass-like shatter when you bite in.
Ingredients
| Category | Item | Quantity |
| The Chicken | Chicken Wings (Flats & Drummies) | 2 lbs |
| The Brine | Buttermilk | 2 cups |
| Hot Sauce (Buffalo or Cayenne) | 2 tbsp | |
| Garlic Powder | 1 tbsp | |
| The Dredge | All-Purpose Flour | 1.5 cups |
| Cornstarch | 1/2 cup | |
| Smoked Paprika | 2 tsp | |
| Cayenne Pepper | 1/2 tsp | |
| Salt & Black Pepper | To taste | |
| Frying | Neutral Oil (Peanut or Vegetable) | For deep frying |
Instructions
1. The Flavor Soak (Don’t Skip!)
In a large bowl, whisk together the buttermilk, hot sauce, and garlic powder. Submerge your wings in this mixture. Cover and refrigerate for at least 2 hours (or overnight). This tenderizes the chicken and ensures every bite is seasoned to the bone.
2. The Double-Dredge Station
In a shallow dish, whisk together the flour, cornstarch, paprika, cayenne, salt, and pepper.
Pro-Tip: Drizzle 2 tablespoons of the buttermilk brine into your dry flour mix and fork it through to create small “clumps.” These clumps stick to the chicken and turn into those extra-crunchy bits everyone loves!
3. Coat the Wings
Take a wing from the brine, let the excess drip off, and press it firmly into the flour mixture. Shake off the excess and place it on a wire rack. Let the coated wings “rest” for 10 minutes before frying—this helps the coating stick so it doesn’t fall off in the oil.
4. The Golden Fry
Heat your oil in a deep pot to 350°F (175°C). Fry the wings in batches (don’t crowd the pot!) for 8–10 minutes until they are a deep, golden mahogany brown.
5. Drain and Serve
Place the finished wings on a wire rack (not paper towels!) to drain. This keeps air circulating so the bottom doesn’t get soggy.
Why This Recipe is Perfect for Your Next Party
- Crowd Pleaser: From game day to holiday appetizers, you can’t go wrong with wings.
- Stays Crunchy: Thanks to the cornstarch, these stay crispy even after they’ve cooled down a bit.
- Customizable: Toss them in honey garlic, classic buffalo, or lemon pepper seasoning once they’re out of the fryer.
Frequently Asked Questions
Can I air fry these?
While deep frying gives the most authentic “viral” look, you can air fry them at 400°F for 20 minutes, flipping halfway through. Spray them generously with oil to help the flour brown.
How do I know the oil is ready?
If you don’t have a thermometer, dip the end of a wooden spoon into the oil. If it bubbles steadily around the wood, you’re ready to fry!
