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The Ultimate Buttermilk-Soaked, Double-Fried Crispy Fried Chicken Wings

A tempting stack of golden brown, crispy fried chicken wings piled high on a white plate.
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Follow this proven technique to make restaurant-style fried chicken wings that stay shatteringly crispy outside and remain unbelievably juicy inside. This recipe uses a buttermilk soak and the double-fry method for guaranteed texture.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the all-purpose flour, cornstarch, and baking powder. This is your dry coating.
  3. Remove the wings from the buttermilk mixture, letting excess drip off, but do not wipe them dry.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to create a thick layer. Set the coated wings on a wire rack.
  5. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
  6. Fry the wings in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until they are pale golden brown and cooked through (this is the first fry). Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C).
  7. Once the oil is hot, return the wings to the oil in batches. Fry for an additional 2 to 3 minutes until they are deep golden brown and extremely crispy. This is the double fry technique.
  8. Remove the wings from the oil and immediately place them on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with extra salt while hot.

Notes

  • For extra flavor, you can toss the finished wings in your favorite sauce, like buffalo or barbecue, immediately after the second fry.
  • The buttermilk soak tenderizes the meat, resulting in juicy fried chicken wings.
  • Use a thermometer to monitor oil temperature; temperature control is key for crispy fried chicken wings.

Nutrition

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