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

A close-up of several golden-brown, extra-crispy fried chicken wings piled high on a white plate.
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Make restaurant-quality fried chicken wings at home. This recipe uses the double-fry method after a buttermilk soak to guarantee shatteringly crispy skin and juicy meat inside. Perfect for game day or parties.

Ingredients

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

Instructions

  1. Combine the buttermilk and hot sauce in a large bowl. Add the chicken wings, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the meat for juicy results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your best coating for fried wings.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse them. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer. Place the coated wings on a wire rack set over a baking sheet. Let them rest at room temperature for 15 minutes; this helps the coating adhere during frying.
  4. Heat about 3 inches of vegetable oil in a large, 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 pale golden and cooked through but not fully browned. This step cooks the meat.
  6. Remove the wings from the oil and place them back on the wire rack. Increase the oil temperature to 375°F (190°C). Allow the wings to rest for at least 10 minutes. This resting period is key to the double fry chicken wings method.
  7. Perform the second fry: Return the wings to the hotter oil in batches. Fry for an additional 2 to 3 minutes until the coating is deep golden brown and extra crunchy. This second fry creates the crunchy chicken wings texture.
  8. Remove the wings from the oil and immediately transfer them to a clean wire rack set over a baking sheet to drain excess oil. Do not place them on paper towels, as this can trap steam and make the wings soggy.
  9. Serve your crunchy, juicy fried wings immediately while hot.

Notes

  • For extra flavor, you can add 1 teaspoon of celery salt to your dry coating mix.
  • If you prefer spicy fried wings, increase the cayenne pepper or toss the finished wings in a cayenne-based sauce.
  • To keep wings crispy longer, avoid tossing them in sauce until just before serving.

Nutrition

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