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Ultimate Double-Fried Southern Style Crispy Fried Chicken Wings

A mound of golden brown, crispy fried chicken wings piled high on a white plate, with one piece broken open showing white meat.
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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.

Ingredients

Scale
  • 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

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

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