Dinner · Caribbean

Extra Crispy Fried Chicken Wings

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 6, 2026

These wings get their shatteringly crisp coating from cassava flour and a smart double-fry, no fancy equipment required. A simple garlic-turmeric marinade seasons the meat all the way through, so every bite is juicy inside and crunchy outside. Perfect for game day, a fun dinner, or anytime you want wings that beat takeout.

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Extra Crispy Fried Chicken Wings

Why you'll love this

  • Cassava flour delivers a naturally gluten-free, ultra-crispy crust.
  • The double-fry keeps them crunchy long after they hit the plate.
  • Just a handful of pantry spices for big flavor.
  • Juicy inside, crackly outside, every single time.

EveryDayMeal recipe

Extra Crispy Fried Chicken Wings

Prep
15m
Cook
25m
Total
130m
Serves
4
Level
Medium

Ingredients

  • 2 pounds chicken wings
  • to taste salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon ground turmeric
  • 1 1/2 cups cassava flour (or tapioca flour)
  • about 4 cups oil, for frying

Equipment

  • Large mixing bowl
  • Wire rack
  • Heavy pot or Dutch oven
  • Deep-fry or instant-read thermometer
  • Slotted spoon or spider

Instructions

  1. Rinse the chicken wings and pat them very dry with paper towels, since dry skin fries up crispier and won't spit in the oil.
  2. Put the wings in a large bowl and toss with the salt, black pepper, garlic powder, and turmeric until every piece is evenly coated in the golden seasoning.
  3. Cover and marinate in the fridge for at least 1 hour so the flavors sink into the meat, not just the surface.
  4. Spread the cassava flour on a plate and roll each wing through it, pressing gently so the coating clings all over.
  5. Set the coated wings on a wire rack and let them rest 30 minutes to 1 hour, which helps the flour hydrate and form a shell that turns extra crunchy.
  6. Heat about 2 inches of oil in a heavy pot to 325°F, hot enough that a pinch of flour sizzles right away.
  7. Fry the wings in batches over medium heat until light golden, about 6 to 8 minutes, without crowding the pot so the temperature stays steady.
  8. Drain the wings on paper towels and let them rest at least 10 minutes, which lets the crust firm up before the second fry.
  9. Bring the oil up to 375°F and fry the wings again over higher heat until deep golden brown and shatter-crisp, about 3 to 4 minutes. Drain and serve hot.

Tips from the kitchen

  • Use a thermometer to hold the oil temperature steady; too cool makes greasy wings, too hot burns the coating before the inside cooks.
  • Rest the wings between fries. That pause is the secret to a crust that stays crunchy instead of going soft.
  • Salt the wings again lightly the second they come out of the oil, while they're still glistening, so the seasoning sticks.

Estimated nutrition per serving: 480 cal · 32g protein · 22g carbs · 29g fat

Make it your own

  • Add 1 teaspoon cayenne or smoked paprika to the seasoning for a spicy kick.
  • Toss the finished wings in your favorite buffalo or barbecue sauce.
  • Swap cassava flour for tapioca flour or cornstarch if that's what you have.

Storing & make-ahead

Store cooled wings in an airtight container in the fridge up to 3 days. Reheat in a 400°F oven or air fryer for 8 to 10 minutes to bring back the crunch; avoid the microwave, which makes them soggy.

Good to know

Can I bake or air-fry these instead?
Yes. Air-fry the coated wings at 400°F for about 20 to 24 minutes, flipping halfway. They won't be quite as crisp as double-fried but still very good.
Why double-fry?
The first fry cooks the meat through, and the second fry at higher heat crisps and browns the crust. The rest in between locks in the crunch.
What oil is best?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil so the wings taste clean and fry evenly.
No cassava flour, what now?
Tapioca flour or cornstarch both give a similar light, crackly crust. All-purpose flour works too but comes out a little less crisp.

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