Best Baked or Fried Chicken Wings

4 servings
24 Hrs
Active Time
45 Mins

Choose your own adventure: bake your chicken wings in the oven or double-fry them in hot oil. This recipe covers whichever method you pick.

Baked Chicken Wings

  • 500g chicken wings
  • 3 tsp cream of tartar
  • 1 ½ tsp baking soda
  • 1 ½ tsp cornstarch
  • salt and pepper, to taste

Fried Chicken Wings

  • 500g chicken wings
  • cornstarch
  • neutral oil, for frying
  • salt and pepper, to taste

Baked Chicken Wings


Prepare chicken: Clean and cut off the tip of the chicken wings. Combine cream of tartar, baking soda, and cornstarch in a bowl. Mix until well incorporated. Add chicken and dredge the wings until well coated. Let sit in the fridge for 6 hours up to overnight.


Bake wings: The next day, preheat the oven to 250°F. Bake chicken wings for 25 minutes until fat has rendered. Increase the temperature to 375°F and continue baking until crisp and golden, about 30-45 minutes more. Flip the chicken halfway to cook evenly. Serve hot.

Fried Chicken Wings


Prepare chicken: Clean and cut off the tip of the chicken wings. Pat each piece dry with a kitchen towel.


Fry chicken: Heat oil in a wok or frying pan to 375°F. Dredge the chicken wings in cornstarch until well coated. Fry chicken wings in batches for 4 minutes, or until crisp but light golden brown. Let cool on a paper towel for at least 5 minutes.


Double fry chicken: Once chicken has cooled, fry for the second time for 3-4 minutes, or until golden brown in color. Drain on paper towels, let cool, and serve immediately.

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