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The Ultimate Double-Fried Southern Fried Chicken Wings

A generous pile of perfectly golden brown, crispy fried chicken wings stacked on a white plate.
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Follow this recipe to make shatteringly crispy fried chicken wings with a juicy interior, using a buttermilk soak and the double-fry technique for restaurant-style results.

Ingredients

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

Instructions

  1. Combine buttermilk and hot sauce in a large bowl. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the seasoned coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse. Dredge each wing thoroughly in the seasoned flour mixture, pressing the coating onto the skin to create a thick layer. Place coated wings on a wire rack set over a baking sheet. Let them rest for 20 minutes to set the coating.
  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 lower the wings into the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the coating is pale golden and cooked through. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C).
  6. Perform the second fry: Return the partially cooked wings to the 375°F oil in batches. Fry for an additional 2 to 3 minutes until the coating is deep golden brown and shatteringly crispy.
  7. Remove the wings from the oil and drain them immediately on a clean wire rack. Serve hot.

Notes

  • For extra flavor, you can toss the finished wings in your favorite sauce immediately after the second fry. The crispy coating holds up well.
  • Use a thermometer to monitor oil temperature closely; maintaining the correct heat is key to achieving a juicy interior and crisp exterior.
  • If you plan to serve these wings later, let them cool completely on the rack before storing them in an airtight container. Reheat in a 400°F oven for 10 minutes to restore crispness.

Nutrition

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