Description
This recipe produces juicy fried chicken wings with a shatteringly crispy coating using a buttermilk soak and the double-fry method.
Ingredients
Scale
- 2 lbs chicken wings, separated into flats and drumettes
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil, for frying
Instructions
- Combine buttermilk and hot sauce in a bowl. Add the chicken wings, cover, and refrigerate for at least 4 hours, or preferably overnight.
- In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
- Remove the wings from the buttermilk, letting excess drip off, but do not pat them dry.
- Dredge each wing thoroughly in the flour mixture, pressing the coating firmly onto the skin. Shake off any excess flour.
- Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F (160°C).
- Fry the wings in batches, ensuring you do not overcrowd the pot. Fry for 6 to 7 minutes until pale golden brown. This is the first fry.
- Remove the wings and place them on a wire rack set over a baking sheet. Allow them to rest for at least 10 minutes.
- Increase the oil temperature to 375°F (190°C).
- Return the wings to the hot oil in batches. Fry for an additional 2 to 4 minutes until they are deep golden brown and very crispy.
- Remove the wings and place them back on the wire rack. Serve immediately.
Notes
- For extra flavor, toss the finished wings with your favorite sauce immediately after the second fry.
- Use a thermometer to monitor the oil temperature for the best results.
- Do not skip the buttermilk soak; it tenderizes the meat and helps the coating adhere.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
- Cholesterol: 110