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Ultimate Crispy Southern Fried Chicken Wings with Double-Fry Technique

A close-up of several golden-brown, crispy fried chicken wings piled high on a white plate.
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Learn the secret to making restaurant-style fried chicken wings at home. This recipe uses a buttermilk soak and the double-fry method to guarantee shatteringly crispy skin and incredibly juicy meat every time. Perfect for game day or your next party.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 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
  • Vegetable 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. This step helps make the wings juicy.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. This is your flavorful chicken wings coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the skin to create a thick layer. Set aside on a wire rack.
  4. Heat 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 place a few wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until lightly golden brown. Remove the wings and place them back on the wire rack. Let them rest for at least 10 minutes. This is part of the double fry chicken wings technique.
  6. Increase the oil temperature to 375°F (190°C).
  7. Perform the second fry: Return the rested wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until the coating is deep golden brown and extremely crunchy.
  8. Remove the wings and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Serve immediately for the best homemade fried wings experience.

Notes

  • For extra flavor, you can toss the finished wings lightly in your favorite sauce, but know that saucing them will reduce the crispiness slightly.
  • Using cornstarch in the dredge is key to achieving that restaurant style fried wings crunch.
  • If you are making these for a gathering, you can complete the first fry up to 24 hours ahead. Store the partially cooked wings uncovered in the refrigerator, then complete the second fry just before serving.

Nutrition

Find it online: https://miameal.com/crispy-fried-chicken-wings-double-fry-recipe/