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

A close-up stack of golden brown, crispy fried chicken wings resting on a white plate.
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Learn the secrets to making shatteringly crispy, restaurant-style Southern fried chicken wings that stay juicy inside. This recipe uses the essential double-fry technique for game day perfection.

Ingredients

Scale
  • 2 lbs chicken wings, separated into drumettes and flats
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons fried chicken seasoning blend (salt, pepper, paprika, garlic powder, onion powder, cayenne)
  • 1 teaspoon baking powder
  • Vegetable oil or peanut oil, for deep frying

Instructions

  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken wings, cover, and refrigerate for at least 4 hours, or preferably overnight. This step ensures juicy meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, fried chicken seasoning blend, and baking powder. This is your crunchy chicken coating.
  3. Remove the wings from the buttermilk, letting excess drip off, but do not rinse them.
  4. Dredge each wing thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. Set aside on a wire rack.
  5. Heat 3 inches of oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
  6. 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 lightly golden. Remove the wings and place them back on the wire rack. Increase the oil temperature to 375°F (190°C). This is the double fry chicken wings technique.
  7. Perform the second fry: Return the partially cooked wings to the 375°F oil in batches. Fry for an additional 2 to 4 minutes until the crust is deep golden brown and shatteringly crispy.
  8. Remove the wings and immediately place them on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt while hot.
  9. Serve your homemade deep fried wings immediately as party appetizers or game day chicken wings.

Notes

  • For the best flavor, use a quality fried chicken seasoning blend that includes smoked paprika and a pinch of dried thyme.
  • If you prefer a thinner, crispier coating similar to takeout style fried wings, reduce the amount of flour slightly in the dry mix.
  • The double-fry method is crucial for achieving the crispiest fried chicken wings that resist sogginess.

Nutrition

Find it online: https://yumdrizzle.com/ultimate-crispy-juicy-fried-chicken-wings/