Prepare to embark on a culinary journey that will transform your ordinary chicken wings into a crispy, golden masterpiece that will have everyone begging for your secret recipe! These Double Fried Chicken Wings are not just a dish; they're a crispy revelation that takes the classic wing to a whole new level of deliciousness. By using a unique two-stage frying technique, we'll unlock an incredibly crunchy exterior and perfectly juicy interior that will make your taste buds dance with joy.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- Oil for frying
Instructions
- Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
- In a large mixing bowl, combine all-purpose flour, paprika, garlic powder, and salt. Mix thoroughly to create a seasoned coating mixture.
- Dredge each chicken wing completely in the seasoned flour mixture, ensuring an even and thorough coating. Shake off any excess flour.
- Heat oil in a large, deep heavy-bottomed skillet or deep fryer to 325°F (165°C). Use a cooking thermometer to maintain accurate temperature.
- Carefully place the first batch of coated wings into the oil, making sure not to overcrowd the pan. Fry for 10-12 minutes until they are light golden and cooked through.
- Remove the first-fried wings and drain on a wire rack or paper towel-lined plate. Let them rest for 10-15 minutes.
- Increase the oil temperature to 375°F (190°C) for the second frying.
- Return the partially cooked wings to the hot oil and fry for an additional 3-4 minutes until they become deeply golden brown and extra crispy.
- Remove wings from oil and drain on fresh paper towels to remove excess oil.
- Let the wings rest for 5 minutes before serving to allow the exterior to set and remain crispy.
- Optional: Serve with your favorite dipping sauce like ranch, blue cheese, or hot sauce.
Tips
- Pat the chicken wings completely dry before coating to ensure maximum crispiness.
- Use a reliable meat thermometer to check internal wing temperature reaches 165°F for food safety.
- Maintain precise oil temperatures - the first fry at 325°F and second fry at 375°F is crucial for perfect texture.
- Don't overcrowd the pan during frying to maintain oil temperature and ensure even cooking.
- Let wings rest between frying stages to allow for better heat distribution and crispier results.
- Use a wire rack instead of paper towels when draining to prevent soggy bottoms.
- For extra flavor, experiment with different seasoning blends in your flour mixture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 35g
Fat: 40g
Saturated Fat: 12g
Cholesterol: 140mg
