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The Ultimate Crispy Double-Fried Southern Fried Chicken Wings

A close-up of a pile of perfectly golden, crispy fried chicken wings on a white plate, one piece is broken open showing the white meat.
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Learn the secrets to making shatteringly crispy, juicy Southern fried chicken wings using the double-fry technique. This recipe delivers restaurant-style crunch at home, perfect for game day.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, 1 teaspoon salt, 1 teaspoon pepper, paprika, garlic powder, and onion powder. Add the separated chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best juicy results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. This is your best coating for fried chicken.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not rinse them. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the skin to create a thick layer. Place coated wings on a wire rack.
  4. Heat about 3 inches of oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C). This temperature is crucial for the first fry.
  5. Carefully place the wings into the hot oil 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 initial fry cooks the meat and sets the coating.
  6. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C). This is the double fry chicken wings technique.
  7. Return the wings to the hotter oil in batches. Fry for an additional 2 to 4 minutes until they achieve a deep golden brown color and a shatteringly crispy exterior.
  8. Remove the crunchy chicken wings and drain them immediately on a clean wire rack set over paper towels. Serve hot.

Notes

  • For extra flavor, you can toss the finished wings in your favorite sauce, like buffalo or a sweet chili glaze, immediately after the second fry.
  • Using cornstarch in the dredge helps create that restaurant style wings crunch you are looking for.
  • If you prefer a slightly lighter coating, reduce the flour by 1/4 cup and increase the cornstarch by 1/4 cup.

Nutrition

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