Dinner · Caribbean

Extra Crispy Fried Chicken Wings

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 10, 2026

These wings get their shatteringly crisp coating from cassava flour and a smart double-fry method. A simple turmeric and garlic rub does the flavor work, so you end up with golden, crunchy wings that stay juicy inside. They are perfect for game day, a weekend treat, or any time you want fried chicken without the fuss.

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Extra Crispy Fried Chicken Wings

Why you'll love this

  • Cassava flour gives a naturally gluten free coating that stays crisp for hours.
  • The double-fry method locks in juicy meat under a seriously crunchy shell.
  • Just four pantry spices deliver big, golden flavor.
  • Great for parties, snacking, or an easy weeknight dinner.

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 turmeric
  • 1 1/2 cups cassava flour (or tapioca flour)
  • about 4 cups neutral oil, for frying

Equipment

  • Large mixing bowl
  • Wire rack
  • Deep heavy saucepan or Dutch oven
  • Deep-fry or candy thermometer
  • Tongs
  • Paper towels

Instructions

  1. Rinse the chicken wings and pat them completely dry with paper towels, since any surface moisture will keep the coating from crisping up.
  2. Put the wings in a large bowl and sprinkle on the salt, black pepper, garlic powder, and turmeric, tossing well so every piece is evenly coated with the warm, golden spice rub.
  3. Cover the bowl and marinate in the fridge for at least 1 hour, which gives the salt time to season the meat all the way through.
  4. Spread the cassava flour on a wide plate, then roll each wing in it until fully coated, pressing gently so the flour sticks.
  5. Set the coated wings on a wire rack and let them rest for 30 minutes to 1 hour, so the flour hydrates slightly and forms a crust that fries up extra crunchy.
  6. Pour about 2 inches of oil into a deep, heavy saucepan and heat it to 325 degrees F, or until a pinch of flour sizzles steadily when dropped in.
  7. Fry the wings in batches over medium heat until just light brown, about 6 to 8 minutes, turning them so they cook evenly without crowding the pan.
  8. Drain the wings on paper towels and let them rest for at least 10 minutes, which lets the inside finish cooking and the coating set.
  9. Raise the oil heat to 375 degrees F and fry the wings a second time until deep golden brown and audibly crisp, about 3 to 4 minutes, then drain and serve hot.

Tips from the kitchen

  • Dry wings are crispy wings, so pat them very dry before seasoning and again before coating.
  • Keep the oil temperature steady with a thermometer; too cool and the wings turn greasy, too hot and the coating burns before the meat cooks.
  • Do not skip the double fry. The first fry cooks the chicken through, and the second fry gives you that loud, lasting crunch.

Estimated nutrition per serving: 520 cal · 34g protein · 28g carbs · 30g fat

Make it your own

  • Add a teaspoon of cayenne or smoked paprika to the rub for a spicy kick.
  • Toss the finished wings in your favorite buffalo or honey garlic sauce.
  • Swap in tapioca flour if that is what you have; it works just as well.

Storing & make-ahead

Store cooled wings in an airtight container in the fridge for up to 3 days. Reheat in a 400 degree F oven or air fryer for 8 to 10 minutes to bring back the crunch. Avoid the microwave, which makes the coating soft.

Good to know

Can I bake these instead of frying?
You can bake them at 425 degrees F on a wire rack for about 40 to 45 minutes, flipping halfway, but they will not be quite as crisp as the double-fried version.
What oil is best for frying?
Use a neutral oil with a high smoke point like peanut, canola, or vegetable oil.
Why double fry the wings?
The first fry at a lower temperature cooks the chicken through, and the second fry at a higher temperature crisps and browns the coating for maximum crunch.
Can I make them ahead?
Yes. Do the first fry up to a few hours ahead, then do the quick second fry right before serving so they are hot and crispy.

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