Ultimate Double-Fried Crispy and Juicy Fried Chicken Wings
I am so glad you are here! I want to show you how to make restaurant-style fried chicken wings at home. This recipe uses the double-fry technique and a buttermilk soak to guarantee shatteringly crisp skin and incredibly juicy meat inside. These are perfect for game day or your next party.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 4 hr 35 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: None
Ingredients
Scale
- 3 lbs chicken wings (flats and drumettes separated)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil, for deep frying
Instructions
- In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken wings, toss to coat completely, cover, and refrigerate for at least 4 hours, or preferably overnight. This buttermilk soak is key for juicy fried chicken wings.
- In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This dry mix creates the ultimate crispy coating.
- 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. Set the coated wings on a wire rack.
- Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325°F (160°C).
- Perform the first fry: Carefully lower 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. This step cooks the chicken through.
- Remove the wings from the oil and place them back on the wire rack. Increase the oil temperature to 375°F (190°C). Let the wings rest for at least 10 minutes. This resting period allows moisture to redistribute, leading to juicier fried chicken wings.
- 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 the coating is shatteringly crisp. This double fry technique is the secret to restaurant-style fried wings.
- Remove the wings and place them on a clean wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt if desired.
- Serve your crunchy chicken wings hot with your favorite dipping sauce.
Notes
- For extra flavor, you can add 1 teaspoon of cayenne pepper to the flour mixture for spicy fried wings.
- If you want to keep the wings crispy longer for a party, place them on a wire rack in a 200°F oven after the second fry until you are ready to serve.
- The cornstarch in the coating mixture helps achieve that thin, crunchy exterior that rivals takeout.
Nutrition
- Serving Size: 4 wings
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 32
- Cholesterol: 150