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Ultra Crispy Double-Fried Southern Fried Chicken Wings

A close-up stack of golden brown, crispy fried chicken wings seasoned with spices, resting on a white plate.
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Learn the secrets to making restaurant-style fried chicken wings that are shatteringly crispy outside and unbelievably juicy inside using the double-fry technique and a buttermilk soak.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your flavorful chicken coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse them.
  4. Dredge each wing thoroughly in the flour mixture, pressing firmly to ensure the coating adheres well. Shake off any excess flour.
  5. Heat about 3 inches of oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
  6. Fry the wings in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until they are pale golden and cooked through but not fully browned. This is the first fry.
  7. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet to drain for at least 10 minutes. Increase the oil temperature to 375°F (190°C).
  8. Return the partially cooked wings to the hot oil for the second fry. Fry for 2 to 4 minutes until they achieve a deep golden brown color and the coating is extremely crispy. This double fry technique guarantees the ultimate crispy texture.
  9. Remove the wings and place them immediately back on the wire rack. Season lightly with extra salt while hot. Serve your juicy fried wings immediately for the best crunch.

Notes

  • For the best results, use a thermometer to monitor your oil temperature during both frying stages.
  • If you plan to toss these in sauce, serve them immediately after the second fry to maintain maximum crunch.
  • This recipe works well for game day or any party appetizer setting.

Nutrition

Find it online: https://cookingzenith.com/ultra-crispy-fried-chicken-wings/