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The Ultimate Double-Fried Crispy Southern Fried Chicken Wings

A close-up of a pile of golden-brown, crispy fried chicken wings stacked high on a white plate.
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Achieve shatteringly crispy skin and unbelievably juicy meat with this Southern-style fried chicken wing recipe. We use a buttermilk soak and the essential double-fry technique for restaurant-quality crunch at home.

Ingredients

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

Instructions

  1. In a 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 ensures juicy inside wings.
  2. In a separate shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create your crunchy chicken 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 chicken to create a thick layer.
  4. Heat 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit (160 degrees Celsius).
  5. Fry the wings in batches to avoid overcrowding the pot. Fry for 6 to 7 minutes until they are pale golden brown. This is the first fry. Remove the wings with a slotted spoon and place them on a wire rack set over a baking sheet. Let them rest for at least 15 minutes. This resting period is key to the double fry chicken wings technique.
  6. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius).
  7. Return the partially cooked wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and shatteringly crispy.
  8. Remove the wings and place them immediately back on the wire rack. Season lightly with extra salt while hot. Serve immediately for the best homemade fried wings experience.

Notes

  • For the best results, use a thermometer to monitor your oil temperature during both frying stages.
  • If you are making these for a party, you can complete the first fry up to 24 hours ahead. Store the wings uncovered in the refrigerator, then complete the second fry just before serving.
  • This recipe focuses on the classic Southern Fried Wings Recipe texture; toss with your favorite sauce after the second fry if desired.

Nutrition

Find it online: https://cookingbyfelix.com/fried-chicken-wings-ultimate-double-fry-recipe/