Ultimate Crispy Deep Fried Chicken Wings
A recipe for making deeply crispy, juicy fried chicken wings using a double-fry method for restaurant-style results.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil, for deep frying
Instructions
- Pat the chicken wings very dry using paper towels. This step is important for crispiness.
- In a medium bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper. This is your dry dredge.
- Pour the buttermilk into a separate shallow bowl.
- Dredge each wing first in the buttermilk, letting excess drip off, then thoroughly coat it in the dry dredge mixture, pressing the coating onto the chicken.
- Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit (160 degrees Celsius).
- Carefully place the wings into the hot oil, working in batches to avoid overcrowding the pot. Fry for 6 to 7 minutes until lightly golden brown. This is the first fry.
- Remove the wings from the oil and place them on a wire rack set over a baking sheet. Let them rest for at least 10 minutes.
- Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
- Return the wings to the hot oil in batches and fry for an additional 2 to 3 minutes, or until they are deep golden brown and very crispy. This is the second fry.
- Remove the wings and place them back on the wire rack. Season immediately with a pinch of salt if desired.
- 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.
- If you do not have a thermometer, the oil is ready when a small pinch of the flour mixture dropped in sizzles immediately and floats to the top.
- Ensure you maintain the oil temperature; too low results in greasy wings, too high burns the coating before the inside cooks.
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 1
- Sodium: 550
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 22
- Cholesterol: 100