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Double-Fried Crispy Chicken Wings

A close-up of a pile of golden-brown, crispy fried chicken wings served on a white plate.
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Make restaurant-style crispy fried chicken wings at home using a double-fry technique. These wings stay juicy inside and achieve a shatteringly crisp exterior, perfect for game day or appetizers.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • Vegetable oil, for frying

Instructions

  1. In a bowl, combine the chicken wings, buttermilk, salt, pepper, garlic powder, and paprika. Marinate in the refrigerator for at least 2 hours, or up to 12 hours.
  2. In a separate shallow dish, whisk together the all-purpose flour and cornstarch. This is your dry coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the skin to ensure full coverage. Shake off any excess flour.
  5. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).
  6. 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 with a slotted spoon and place them on a wire rack set over a baking sheet. Increase the oil temperature to 375°F (190°C).
  7. Second Fry: Return the partially cooked wings to the 375°F (190°C) oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and very crisp.
  8. Remove the wings and place them back on the wire rack. Immediately sprinkle with additional salt if desired. Serve hot with your choice of sauce or dry rub.

Notes

  • For extra spicy fried chicken wings, add 1 tablespoon of cayenne pepper to the dry flour mixture.
  • If you prefer Chinese fried chicken wings flavor, toss the finished wings in a mixture of soy sauce, ginger, and garlic glaze.
  • Use a thermometer to monitor the oil temperature; maintaining the correct heat is key to juicy inside crispy outside wings.

Nutrition

Find it online: https://fooddexterity.com/best-fried-chicken-wings-recipe/