Print

The Ultimate Crispy & Juicy Double-Fried Chicken Wings (Southern Style Technique)

A close-up stack of golden brown, crispy fried chicken wings resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the technique for making shatteringly crispy, flavorful Southern style fried chicken wings that stay juicy inside. This recipe uses a buttermilk soak and the double-fry method for restaurant-quality results perfect for game day or any gathering.

Ingredients

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

Instructions

  1. Place the chicken wings in a bowl. Pour the buttermilk over the wings, add the hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Mix well to coat. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This is the buttermilk soak for juicy wings.
  2. In a separate shallow dish, whisk together the flour and cornstarch. This coating mixture creates the crispy exterior.
  3. Remove the wings from the buttermilk mixture, 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. Place coated wings on a wire rack.
  4. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
  5. Fry the wings in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until they are lightly golden brown and cooked through (the internal temperature should reach 165°F). This is the first fry.
  6. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C). This is crucial for the double fried wings technique.
  7. Return the wings to the hot oil in batches. Fry for an additional 1 to 2 minutes until they achieve a deep golden brown color and a shatteringly crispy texture.
  8. Remove the wings and drain them on a clean wire rack set over paper towels. Serve immediately for the best crunchy chicken wings experience.

Notes

  • For extra flavor, you can add a pinch of cayenne pepper to your flour mixture.
  • The double-fry method is the secret to achieving that restaurant-style crunch that lasts.
  • These flavorful chicken wings are excellent served with your favorite dipping sauce, like ranch or blue cheese dressing.

Nutrition

Find it online: https://cookingbycarla.com/fried-chicken-wings-crispy-juicy-recipe/