Double Fried Crispy Chicken Wings | CookOS

Double Fried Crispy Chicken Wings

Name: Double Fried Crispy Chicken Wings
Prep time: 1 h 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs chicken wings; black pepper, to taste; garlic powder, to taste; seasoned salt, to taste; 1 tbsp hot sauce; 2 tbsp yellow mustard; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/4 cup water; 48 oz vegetable oil, for frying

Double fried crispy chicken wings achieve maximum crunch through a two-stage frying technique that sets the crust first at low heat, then crisps it at high heat. The cornstarch and flour coating creates a shatteringly crispy exterior while keeping the meat tender inside.

🌍American 🏷️Fried chicken 🏷️Chicken wings 🏷️Crispy chicken 🏷️Southern Comfort food

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

natural.beauty54onTikTok

Total

1h 22m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by natural.beauty54

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

natural.beauty54onTikTok

Ingredients

2 lbs chicken wings
black pepper, to taste
garlic powder, to taste
seasoned salt, to taste
1 tbsp hot sauce
2 tbsp yellow mustard
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 cup water
48 oz vegetable oil, for frying

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, season the cleaned chicken wings with black pepper, garlic powder, and seasoned salt.
2
Add the hot sauce and mustard to the wings and mix until well coated.
3
Transfer the wings to a freezer bag and marinate in the refrigerator for at least 1 hour.
4
Pour vegetable oil into a deep pan and heat to 350°F.
5
Return the marinated wings to a bowl. Add the all-purpose flour, cornstarch, and water. Mix thoroughly to create a batter that coats each wing.
6
Carefully place the battered wings into the hot oil for the first fry. Set a timer for 9 minutes.
7
After 4 minutes, turn the wings over. After another 3 minutes (at the 7-minute mark), turn them again and continue frying until the 9-minute timer goes off.
8
Remove the wings from the oil and place them on a wire rack to rest for 3 minutes.
9
While the chicken rests, ensure the oil is reheated back to 350°F.
10
Place the wings back into the hot oil for a second fry. Cook for 3 minutes, turning them halfway through.
11
Remove the wings from the oil, let any excess oil drip off, and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat wings completely dry before coating—moisture prevents crust formation and causes oil splatter during frying.
Let wings rest 5 minutes between the first and second fry so the exterior sets slightly; this locks in tenderness while allowing the second fry to crisp aggressively.
Maintain consistent oil temperature with a deep-fry or instant-read thermometer; temperature drops significantly when wings enter oil, so raise heat slightly before the second batch.
Drain fried wings on a wire rack rather than paper towels to prevent steam from softening the bottom crust.

Substitutions

vegetable oil → peanut oil or avocado oil (neutral high-smoke-point oils work identically)
all-purpose flour → rice flour (increases crispiness further but reduces browning slightly)
seasoned salt → kosher salt mixed with garlic powder and paprika (more control over seasoning)

Storage & make-ahead

Store cooled wings in an airtight container refrigerated up to 3 days; reheat at 375°F for 10-12 minutes to restore crispiness.

Equipment

deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven · wire rack for draining

Common Questions

What is the double fry technique and why does it work?

The double fry technique involves frying wings at a lower temperature first to cook the meat through, then at a higher temperature to crisp the exterior. This prevents a dark, burnt crust before the inside cooks and ensures maximum crunch.

Can I make these wings ahead of time?

Fry the wings fully, cool completely, then refrigerate up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness before serving.

Why use both cornstarch and flour?

Cornstarch fries up extra crispy and stays crisp longer than flour alone, while all-purpose flour adds structure and browning. The combination creates superior crunch and texture.

Can I substitute the hot sauce and mustard?

Yes—these are optional seasonings in the base mixture. You can omit them, use soy sauce, or add your preferred liquid seasonings without affecting the frying technique.