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The Ultimate Crispy Fried Chicken Wings: Double-Fry Technique for Juicy, Restaurant-Quality Results

A pile of perfectly golden and crispy fried chicken wings resting on a white plate near a sunny window.
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Learn how to make shatteringly crispy fried chicken wings at home using the double-fry method. This recipe guarantees juicy meat inside and a perfect crunch outside, ideal for game day or any gathering.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil, for deep frying

Instructions

  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken wings, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. This is your coating for crispy fried chicken wings.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer.
  4. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
  5. Perform the first fry: Carefully place a batch of wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the coating is set and pale golden. Remove the wings and place them on a wire rack set over a baking sheet. Let them rest for at least 10 minutes. This resting period is key for juicy fried wings.
  6. Increase the oil temperature to 375°F (190°C).
  7. Perform the second fry: Return the rested wings to the hot oil in batches. Fry for 2 to 4 minutes until they are deep golden brown and perfectly crunchy. This double-fry technique creates the ultimate crunch.
  8. Remove the wings and drain them immediately on a clean wire rack. Season lightly with extra salt while hot. Serve your homemade fried wings immediately.

Notes

  • For extra flavor, you can toss the finished wings in your favorite sauce, like buffalo or BBQ, immediately after the second fry.
  • If you are making these for a party, you can complete the first fry up to 24 hours ahead. Store the par-cooked wings uncovered in the refrigerator, then complete the second fry just before serving.
  • Using cornstarch in the dredge is a secret for achieving that shatteringly crispy texture often found in restaurant-style fried chicken wings.

Nutrition

Find it online: https://kitchenuser.net/crispy-fried-chicken-wings-double-fry-recipe/