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The Ultimate Crispy Fried Chicken Wings: Double Fry Secret

A pile of golden brown, extra crispy fried chicken wings resting on a wire cooling rack.
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Learn the technique for shatteringly crisp, juicy fried chicken wings that rival restaurant quality. This recipe uses a buttermilk soak and the essential double-fry method for guaranteed crunch, perfect for game day appetizers or parties.

Ingredients

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

Instructions

  1. Combine the buttermilk and hot sauce in a large bowl. Add the chicken wings, toss to coat completely, cover, and refrigerate for at least 4 hours, or preferably overnight. This step ensures juicy meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Remove the wings from the buttermilk, allowing excess to drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to create a thick layer. Place coated wings on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes; this helps the coating adhere.
  5. Heat 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
  6. Perform the first fry: Carefully lower about 6-8 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. They will not be fully cooked.
  7. Remove the partially fried wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C).
  8. Perform the second fry: Return the wings to the hotter oil in batches. Fry for 2 to 3 minutes until they achieve a deep golden brown color and are shatteringly crisp.
  9. Remove the wings and immediately place them on a clean wire rack set over paper towels to drain excess oil. Season lightly with extra salt while hot.
  10. Serve your ultra crispy fried chicken wings immediately for the best texture.

Notes

  • For the best results, use a thermometer to monitor the oil temperature during both frying stages.
  • If you prefer Southern fried wings flavor, add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano to the flour mixture.
  • These wings are perfect served with ranch dressing or a simple vinegar-based hot sauce for dipping.

Nutrition

Find it online: https://cookincorner.com/ultimate-crispy-fried-chicken-wings-recipe/