Crispy Chicken Wings with Aioli

Name: Crispy Chicken Wings with Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken wings; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; Salt and pepper to taste; Oil for frying; 1 large egg yolk; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 cup oil (canola or olive); Salt to taste

Highlighted under: Quick & Easy Meals

I absolutely love making crispy chicken wings at home, especially when they turn out perfectly golden and crunchy! The secret lies in the double frying method, which gives them that irresistible texture. Paired with a smooth, garlicky aioli, these wings are a crowd-pleaser at any gathering. I often serve them with a side of celery and carrot sticks, making them the ultimate comfort food. If you want to impress your family or friends on game day or any occasion, this recipe is a must-try!

Created by

Lena

Last updated on 2026-01-20T11:22:28.071Z

When I first attempted these crispy chicken wings, I was blown away by the satisfying crunch and the flavor-packed aioli. I started by marinating the wings in a blend of spices and letting them sit for a bit to absorb all those flavors. The double frying method was a game changer, resulting in wings that were crisp on the outside yet juicy on the inside!

As for the aioli, I blend fresh garlic with egg yolks and a dash of lemon juice, slowly adding oil to create that incredible creamy consistency. It took me a few tries to perfect it, but the end result was worth every minute in the kitchen. Now, every time I serve these wings, they're gone in no time!

        Why You Will Love This Recipe
        Crispy exterior with tender, juicy meat inside
Homemade aioli adds a gourmet touch
Perfect for parties, game days, or family dinners

      

Perfecting Your Wing Technique

The double frying technique is crucial for achieving that alluring crispy texture. The first fry at 350°F (175°C) cooks the wings through, while the second fry at 375°F (190°C) is all about creating a crunchy exterior. If your wings aren't turning out as crispy as you'd hoped, make sure your oil is at the right temperatures. An oil thermometer can help you maintain these precise temperatures throughout the frying process, ensuring consistent results every time.

Additionally, ensuring the wings are thoroughly dried before seasoning is key. Moisture will cause the skin to steam rather than fry, leading to a less desirable texture. After rinsing, pat the wings dry with paper towels and let them sit at room temperature for about 30 minutes. This helps the spices adhere better and promotes even cooking.

Aioli: The Flavorful Companion

The homemade aioli isn't just a dip; it's a game changer. The combination of the whipped egg yolk with Dijon mustard and garlic creates a rich and creamy texture that beautifully complements the crunch of the wings. For a twist, feel free to experiment by adding fresh herbs like parsley or basil to the aioli for a burst of extra flavor. Just chop finely and mix them in after the aioli has reached your desired consistency.

If you’re worried about raw eggs, consider using pasteurized eggs or a store-bought mayonnaise base for a safer option. Blending in the garlic, lemon juice, and oil slowly ensures the aioli emulsifies properly, which creates that luxurious mouthfeel. Remember to taste and adjust your seasoning as necessary; the garlic can be adjusted to taste, depending on your preference for bold flavors.

Serving Suggestions and Storage Tips

When it comes to serving these wings, consider adding a variety of sides for a more substantial meal. Pair them with celery and carrot sticks, or even a light salad to balance out the richness of the wings and aioli. For an exciting twist, you could serve the wings tossed in a spicy buffalo sauce or a zesty barbecue sauce for different flavor profiles.

While these wings are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to three days. If you'd like to reheat them, placing them in an oven at 375°F (190°C) for about 15 minutes will help restore some of that crispiness. Avoid microwaving, as it tends to make the wings soggy.

Ingredients

Gather these ingredients before you start cooking:

For the Wings

2 pounds chicken wings
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Oil for frying

For the Aioli

1 large egg yolk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon lemon juice
1 cup oil (canola or olive)
Salt to taste

Make sure to have everything ready before starting the cooking process.

Instructions

Follow these steps for perfect wings:

Prepare the Wings

Rinse the chicken wings and pat them dry with paper towels. In a large bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Add the wings to the bowl and toss them until evenly coated in the spice mix.

First Frying

Heat oil in a deep fryer or a large, heavy pot to 350°F (175°C). Fry the wings in batches for about 10 minutes until they start to turn golden brown. Remove and drain on paper towels.

Make the Aioli

In a bowl, whisk together the egg yolk, Dijon mustard, minced garlic, and lemon juice. Slowly drizzle in the oil while whisking continuously until the mixture thickens. Add salt to taste.

Final Frying

Increase the oil temperature to 375°F (190°C) and fry the wings again for an additional 5-7 minutes until they are crispy and fully cooked. Drain on fresh paper towels before serving.

Serve

Serve the crispy wings hot with a generous side of aioli for dipping.

Enjoy your wings fresh and crispy!

Pro Tips

For extra flavor, marinate the wings overnight. You can also experiment with different spices and herbs in the seasoning mix.

Ingredient Substitutions

If you're out of chicken wings, drumsticks or thighs can serve as a pleasing substitute, though cooking times may vary slightly. Chicken thighs will offer a juicier experience, while drumsticks still allow for ample crunch. Additionally, if you're looking for a healthier option, try using skinless chicken; however, keep in mind that the texture will not be the same as the traditional crispy wings.

For the aioli, if you prefer a vegan version, use aquafaba (the liquid from canned chickpeas) in place of egg yolk. It whips up similarly and can yield a delightful creaminess. Additionally, lemon zest can add an extra layer of flavor to your aioli if you're looking to elevate its taste.

Troubleshooting Common Issues

One common issue with frying wings is the skin not becoming crispy, which could be due to the oil temperature being too low. If you notice that the wings are browning too slowly, increase the temperature slightly. Conversely, if they are frying too quickly, reduce the heat to avoid burning while ensuring they cook through.

Another potential problem is undercooking the wings, which can be avoided by using a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). After the second fry, take one of the wings, cut into it to check for juiciness, and ensure the meat is no longer pink.

Making Ahead and Freezing

If you're planning for a gathering, wings can be prepared in advance. You can season them the day before and keep them in the fridge. When ready to cook, simply follow the frying steps. Alternatively, cooked wings can be frozen. Allow them to cool completely, then place them in an airtight container or freezer bag. They'll keep well for up to three months.

For reheating, after thawing in the fridge overnight, re-fry them in hot oil for a few minutes or place them in an oven at 400°F (200°C) for about 20 minutes, flipping halfway through to ensure they regain their crispiness. This method gives the wings that 'just fried' taste without losing texture.

Questions About Recipes

→ Can I bake the wings instead of frying them?

Yes, you can bake them at 400°F (200°C) for about 40-45 minutes, but the texture may not be as crispy.

→ How do I store leftovers?

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I use frozen chicken wings?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning.

→ What can I serve with these wings?

They pair well with celery sticks, carrots, and a tangy blue cheese dip.