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The Ultimate Crispy Double-Fried Southern Style Chicken Wings

A close-up of several perfectly crispy fried chicken wings piled on a white plate, catching the sunlight.
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Follow these steps to make restaurant style fried wings that stay shatteringly crispy outside and remain unbelievably juicy inside. This recipe uses the classic buttermilk soak and the crucial double-fry technique for the best homemade fried wings.

Ingredients

Scale
  • 3 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
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil, for deep frying

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for juicy wings.
  2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This is your flavorful chicken wing breading.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not wipe them dry. 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°F (160°C).
  5. Perform the first fry: Carefully place a batch of wings into the hot oil, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until the coating is set and pale golden. Remove the wings and place them on a wire rack set over a baking sheet. Let them rest for at least 15 minutes. This step is key to crispy fried chicken wings.
  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 2 to 3 minutes until they are deep golden brown and perfectly crunchy.
  8. Remove the wings and drain them immediately on a clean wire rack. Serve hot as a perfect game day chicken wings appetizer.

Notes

  • For extra spicy fried chicken wings, add cayenne pepper to the flour dredge.
  • If you prefer a sauced wing, toss the hot, freshly double-fried wings immediately in your favorite sauce before serving.
  • The buttermilk soak tenderizes the meat, giving you that desired juicy interior.

Nutrition

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