Double-Fried Crispy Chicken Wings
Double-fried crispy chicken wings use a two-stage frying method to achieve an extra-crunchy exterior while keeping meat tender inside. The cornstarch and flour coating creates the signature crispness.
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Double-fried crispy chicken wings use a two-stage frying method to achieve an extra-crunchy exterior while keeping meat tender inside. The cornstarch and flour coating creates the signature crispness.
Delivery in as fast as one hour.*
Prices vary by store
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In a large pot, heat vegetable oil to 350°F.
In a large bowl, combine cleaned chicken wings with your desired seasonings.
Add the cornstarch and all-purpose flour to the seasoned wings.
Pour in the water and mix with your hands until the wings are fully coated in a thick batter.
Carefully add the battered chicken wings to the hot oil and fry for 10 minutes.
Remove the wings from the oil and place them on a wire rack to rest for 3 minutes.
Ensure the oil is back up to 350°F.
Return the wings to the hot oil and fry for a second time for another 3 minutes until golden brown and extra crispy.
Remove the wings from the oil, place them back on the wire rack to drain, and repeat with any remaining wings.
Serve hot with tater tots and your favorite dipping sauce.
Store cooled wings in an airtight container refrigerated up to 4 days. Reheat on a wire rack in a 375°F oven for 8–10 minutes to restore crispness.
deep fryer or heavy-bottomed pot · deep-fry thermometer · slotted spoon or spider strainer · wire rack for draining
The first fry cooks the meat through; the second fry at higher heat shatters the moisture on the surface, creating maximum crunch without burning.
Cornstarch absorbs moisture and creates a lighter, crispier crust than flour alone. Combined, they deliver both crunch and structure.
Yes, clean and pat dry wings up to 24 hours ahead and refrigerate. Let them come to room temperature 30 minutes before frying.
First fry: 325°F to cook through (8–10 minutes). Second fry: 375°F for final crispness (2–3 minutes).
Yes, use a heavy-bottomed pot with a thermometer. Ensure at least 2–3 inches of oil and monitor temperature carefully.
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