Amazing 3-Step fried chicken wings Crunch

If you’ve ever suffered the heartbreak of perfectly seasoned fried chicken wings turning out disappointingly soggy, trust me, I’ve been there! That crunch is everything, isn’t it? After years in my kitchen, trying to recreate that incredible, shatteringly crisp texture you find at the best Southern joints, I finally nailed it. This recipe for the Ultimate Double-Fried Southern Style Crispy Fried Chicken Wings is the result of that quest. My grandmother showed me how to cook with love, but getting that coating right took modern trial and error! Follow this guide on my Southern crispy fried chicken recipe for an idea of what we’re aiming for.

I promise you, once you try this technique, you won’t go back. We’re using the double-fry method combined with a classic buttermilk soak to ensure these wings stay unbelievably juicy inside while delivering that deep, satisfying crackle when you bite in. It’s true comfort food perfected for your next game day!

Why These Are the Best Fried Chicken Wings You Will Ever Make

What makes these the best fried chicken wings? Two words: texture layering. It’s all about cheating the system to get that amazing restaurant crunch without drying out the meat inside! This recipe utilizes the double fry technique chicken method, which means we cook them low, rest them, and then cook them high. I remember the first time I tried it—I was watching a football game, and I thought I’d ruined the first batch because they looked pale. When I threw them back in the hot oil, the magic happened! That second fry locks in the crunch.

This isn’t just my favorite; these southern fried wings are legendary at my house for Super Bowl parties. The combination of that super-crispy exterior and the moist interior makes them hard to stop eating. If you are looking for a fail-safe juicy fried wings recipe, grab your apron—this is it! Check out my official list of game day chicken wings ideas to round out your menu.

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The Secret to Crunchy Fried Chicken Coating

We’re not just using flour here, honey! The secret to that shatteringly crisp, crunchy fried chicken coating is mixing in a good amount of cornstarch with the flour and a little baking powder. The cornstarch hydrates less than flour, so it crisps beautifully, while the baking powder creates tiny pockets of air in the batter. This combination gives you that classic, flaky crust that resists sogginess way better than simple flour dredge.

Buttermilk Soak for Juicy Fried Wings Recipe

The buttermilk isn’t just for flavor, although it adds a lovely tang! The acid in the buttermilk tenderizes the proteins in the chicken, which is the number one step toward a truly juicy fried wings recipe. It keeps the meat incredibly moist even after all that time in the fryer. If you can swing it, let those wings chill overnight in that bath. Seriously, that extended soak makes a huge, audible difference when you finally bite into that perfectly tender interior.

Gathering Ingredients for Perfect Fried Chicken Wings

Okay, now that you know *why* this works, let’s talk about what you need to round up! Making phenomenal fried chicken wings starts with having all your players ready to go before you even look at the stove. Remember, we aren’t using any fancy, hard-to-find items here—just good staples put to work correctly. This is my list, and hitting these measurements exactly is how we guarantee that perfect crunch.

You’ll need about three pounds of chicken wings—make sure you separate them into the flats and the drumettes because they fry more evenly that way. For the soak, we are using two cups of buttermilk and just a tiny splash of hot sauce. The dry coating is where the crunch magic happens: two cups of all-purpose flour, one full cup of cornstarch (don’t skip it!), and a small amount of baking powder. Always have plenty of quality vegetable oil ready for frying too!

Essential Equipment for Deep Fried Chicken Wings Tutorial

Getting that restaurant style wings at home look requires having the right gear, and safety always comes first when dealing with hot oil! You don’t need a fancy setup, but a couple of tools make this deep fried chicken wings tutorial a breeze. You absolutely must have a reliable thermometer—a clip-on candy or digital thermometer works great for keeping tabs on that oil heat. I use a heavy-bottomed Dutch oven for my frying, but a dedicated deep fryer is your friend if you make these often.

Also, make sure you have sturdy metal tongs ready for turning the pieces. And, this is vital: grab a couple of wire racks set over baking sheets. They allow air to circulate around the wings so the bottom doesn’t steam while they drain. If you are curious, I have a whole post comparing air fryer vs deep fried wings, but for this crunch, deep frying is the way to go!

Step-by-Step Instructions for Crispy Fried Chicken Wings

Okay, friend, we’re at the fun part! This is where the magic happens, and trust me, paying attention to the details here means truly amazing, tender, and crispy fried chicken wings afterward. Remember, we are moving slower on purpose because these steps are designed to give you that restaurant style wings at home flavor and texture!

Preparing the Buttermilk Marinade for Fried Chicken Wings

First things first, grab that spice-infused buttermilk mixture. I mixed up all my seasonings—salt, pepper, garlic powder, paprika—right into the buttermilk, plus that tiny bit of hot sauce. Toss those wing pieces in there until they are totally swimming. Then, you cover that bowl up and stick it in the fridge. I know, waiting is the hardest part! But for the absolute best flavor and juiciest results, this marinade needs at least four hours, but if you can leave those fried chicken wings soaking overnight, you won’t regret it. That time is essential for tender meat.

Creating the Crunchy Fried Chicken Coating

Once the wings are done marinating, it’s time to coat them. Take your flour, cornstarch, and baking powder mix. You want to pull the wings out of the buttermilk, let the big drips fall off, but don’t wipe them dry! That wetness helps create the crust. Dredge each wing thoroughly in that flour mix. Here is where you have to be hands-on: press that coating down hard onto the chicken pieces. Don’t be gentle! You want a thick, almost shaggy coating for that ultimate crunch. Lay them on a wire rack while you heat up the oil.

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Mastering the Double Fry Technique Chicken

This is the secret weapon! Heat your oil to 325°F (160°C). Carefully lower your first batch of wings in—don’t crowd the pot, or the oil temperature will drop too fast. Fry these for 6 to 7 minutes. They should look cooked but still pale golden. Take them out and let them rest on the rack for 10 minutes. While they rest, crank that oil temp up to 375°F (190°C). Now comes the exciting part of the double fry technique chicken: put them back in the hot oil for just 2 to 4 minutes until they are deep golden brown and screaming crispy! Link up to my guide on making the best buffalo wings if you plan on saucing these beauties!

When they come out the second time, they are perfect. Drain them right away on that clean wire rack. If you want to see a visual guide on how exactly this two-step frying gets rave reviews, check out this double-fry method tutorial—it really shows why the resting time matters!

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Tips for Success When Making Homemade Fried Chicken

Even with the best instructions, sometimes homemade fried chicken can go sideways if you get distracted, so let me give you my top three rules for success here. First, I cannot stress this enough: watch your thermometer! If the oil drops below 350°F during the second fry, those beautiful wings will start sucking up grease instead of crisping. That’s how you go from crunchy to chewy real fast.

Second, don’t try to rush the resting period between the first and second fry. That rest is what dries the exterior just enough for the final crisp. And finally, as soon as those wings come out of the hot oil after their second dip, they need to hit a wire rack immediately. Don’t let them sit in a bowl or on a flat plate, or the steam will ruin all our hard work! If you love fried goodness, you have to check out my recipe for fried pickles next!

Flavorful Fried Wings Variations and Serving Suggestions

Now that you have the crispiest base possible, it’s time to make these fried chicken wings truly yours! If you like some heat, I always sneak about a teaspoon of cayenne pepper right into my flour and cornstarch mixture before dredging. It gives a gentle warmth that complements the buttermilk brine perfectly. Don’t worry, it doesn’t make them face-melting hot, just super flavorful.

Once they’ve had their second fry and are hot and crisp, the best way to serve them for game day chicken wings is to toss about half of them immediately in a thin buffalo sauce. For my friends who prefer zero mess, I keep the other half plain for dipping. Speaking of dips, you simply have to try my easy homemade BBQ sauce recipe on the side—it’s incredible! These are always the star of any platter of party appetizers wings.

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Storage and Reheating Instructions for Leftover Fried Chicken Wings

Even the best fried chicken wings sometimes leave us with leftovers, which is never a bad thing! If you have any remaining after the party, let them cool completely first. Pop them into an airtight container and stick them in the fridge—they’ll keep nicely for about three days. Please, please, do not reheat these in the microwave; steam is the enemy of crispiness, and mushy wings just won’t do!

For bringing back that glorious crunch, the oven or air fryer is your ticket. Pop them on a wire rack in a 375°F oven for about 8 to 10 minutes, or throw them right into the air fryer for 5 minutes at 380°F until they sing again. If you need other ideas for leftovers, you check out how I use up mashed potatoes in my recipe for mashed potato cakes!

Frequently Asked Questions About Crispy Fried Chicken

I get so many questions when people finally decide to stop ordering take-out and make their own incredible fried chicken wings at home! It’s totally understandable; frying can look intimidating. But once you master the coating and the temperature, you’re set for life. Here are the few things I hear most often when folks are aiming for that perfect, glorious crunch.

Can I make these fried chicken wings ahead of time?

You absolutely can, and it’s one of my favorite tricks for big parties! For the best results, you only want to complete the *first* fry. Get them nicely pale golden, pull them out, let them cool completely on the rack, and then store them airtight. When you’re ready to serve, just do the second fry—the high heat blast at 375°F—right before guests arrive. That’s the secret to keeping them fresh but still wonderfully crispy fried chicken!

What is the best oil to use for fried chicken wings?

When you’re deep frying, you need an oil that can handle high heat without smoking or breaking down, so we look for a high smoke point, especially since we are doing the double fry technique chicken method. I always rely on vegetable oil or peanut oil. Stick to those! They are neutral in flavor and can handle staying hot for the time required to get that perfect crust.

Have you ever wondered about the differences between methods? I have a whole breakdown on air fryer vs deep fried wings if you want to give that a try next time, but for the ultimate shatteringly crisp texture, deep frying wins every single time.

Estimated Nutrition for These Flavorful Fried Wings

Because we are frying and using a wonderfully rich buttermilk soak, these are certainly a treat, not an everyday snack! Please keep in mind that these numbers are just estimates based on my original recipe measurements. The amount of oil absorbed during the frying process can change things, so treat this as a general guide for these incredibly flavorful fried wings.

• Serving Size: 4 wings
• Calories: 450
• Fat: 28g
• Protein: 32g
• Carbohydrates: 15g
• Sodium: 550mg

This nutritional breakdown reflects the wing itself before any extra spicy sauces or dips are added at the table. Enjoy them because they are perfect for your next big gathering!

Ultimate Double-Fried Southern Style Crispy Fried Chicken Wings

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Learn the secret to making shatteringly crispy fried chicken wings at home using the double-fry technique and a classic buttermilk soak. These southern fried wings stay juicy inside and deliver restaurant-style crunch perfect for game day.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 4 hours 40 min
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Deep Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 3 lbs chicken wings, separated into flats and drumettes
• 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

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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. This is key for juicy fried wings recipe results.
2. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This creates the crunchy fried chicken 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 firmly. Set the coated wings on a wire rack while you heat the oil.
5. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
6. First Fry: Carefully place the wings into the hot oil in batches, 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. 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 technique chicken secret.
7. Second Fry: Return the par-cooked wings to the 375°F oil in batches. Fry for an additional 2 to 4 minutes until the coating is deep golden brown and extremely crispy.
8. Remove the wings and place them immediately on a clean wire rack set over a baking sheet to drain excess oil. Serve immediately for the best crispy fried chicken experience.

Notes

• For extra flavor, you can toss the finished wings in your favorite sauce, like buffalo or barbecue, immediately after the second fry.
• If you prefer a Southern fried wings flavor without deep frying, you can bake these at 400°F (200°C) for 40-50 minutes, flipping halfway, but the texture will not match the deep-fried version.
• Use a thermometer to monitor your oil temperature; maintaining the correct heat is crucial for preventing soggy wings.

Nutrition

• Serving Size: 4 wings
• Calories: 450
• Sugar: 1
• Sodium: 550
• Fat: 28
• Saturated Fat: 7
• Unsaturated Fat: 21
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 1
• Protein: 32
• Cholesterol: 110