Extra-Crispy Double-Fried Chicken Wings
By Andrea GearyPublished on January 26, 2026
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
If buying split wings, you will only need about 2¾ pounds. These wings are meant to be tossed with your sauce of choice after frying. (Find some of our favorite sauces in this guide.) However, if you'd prefer to eat the wings without sauce, season the raw wings with 1 teaspoon of table salt while you gather your ingredients.
Instructions
- Set wire rack in rimmed baking sheet; set aside. Cut 3 pounds chicken wings at joints, discarding wingtips. (If not serving wings with sauce, toss with 1 teaspoon table salt.) Whisk 1½ cups water, 1 cup flour, and 3 tablespoons cornstarch in large bowl until smooth. Heat 2 quarts vegetable oil in Dutch oven over medium-high heat to 350 degrees.
- Place half of wings in batter and stir to coat. Using tongs, remove wings from batter 1 at a time, allowing any excess batter to drip back into bowl, and add to hot oil. Increase heat to high and cook, stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp, about 7 minutes. (Oil temperature will drop sharply after adding wings.)
- Transfer wings to prepared rack. Return oil to 350 degrees and repeat with remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.
- Heat oil to 375 degrees. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return wings to rack and let stand for 2 minutes. Toss wings with desired sauce. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Inspired by Dakgangjeong (Korean Fried Chicken Wings), the hallmark of these double-fried wings is a thin, crisp exterior that stands up to a sauce. We dunk the wings in a loose batter of flour, cornstarch, and water, which clings nicely to the chicken and fries up brown and crispy. To help the coating withstand a wet sauce, we double-fry the wings, which removes more water from the skin than a single fry does, making the coating extra-crispy.
Before You Begin
If buying split wings, you will only need about 2¾ pounds. These wings are meant to be tossed with your sauce of choice after frying. (Find some of our favorite sauces in this guide.) However, if you'd prefer to eat the wings without sauce, season the raw wings with 1 teaspoon of table salt while you gather your ingredients.
Instructions
- Set wire rack in rimmed baking sheet; set aside. Cut 3 pounds chicken wings at joints, discarding wingtips. (If not serving wings with sauce, toss with 1 teaspoon table salt.) Whisk 1½ cups water, 1 cup flour, and 3 tablespoons cornstarch in large bowl until smooth. Heat 2 quarts vegetable oil in Dutch oven over medium-high heat to 350 degrees.
- Place half of wings in batter and stir to coat. Using tongs, remove wings from batter 1 at a time, allowing any excess batter to drip back into bowl, and add to hot oil. Increase heat to high and cook, stirring occasionally to prevent wings from sticking, until coating is light golden and beginning to crisp, about 7 minutes. (Oil temperature will drop sharply after adding wings.)
- Transfer wings to prepared rack. Return oil to 350 degrees and repeat with remaining wings. Reduce heat to medium and let second batch of wings rest for 5 minutes.
- Heat oil to 375 degrees. Carefully return all wings to oil and cook, stirring occasionally, until deep golden brown and very crispy, about 7 minutes. Return wings to rack and let stand for 2 minutes. Toss wings with desired sauce. Serve.
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