Crispy Double-Coated Fried Chicken Wings
Crispy Double-Coated Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, pat dry
- 1 teaspoon salt
For the Dry Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Wet Batter
- 1 1/4 cups water
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 1/2 cup wing sauce, optional, for serving
Instructions
- 1
Place the raw chicken wings on a tray. Liberally season them with 1 teaspoon of salt. Allow the wings to sit for a couple of minutes to absorb the seasoning.
⏱️ 3 min
- 2
In a large metal bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, 1 tablespoon of salt, and black pepper. Whisk all the dry ingredients thoroughly until well combined.
⏱️ 3 min
- 3
Transfer approximately half of the prepared dry flour mixture into a separate bowl. Gradually add water to this dry mixture while continuously whisking until a smooth, thin batter consistency is achieved. This will be your wet batter.
⏱️ 4 min
- 4
Before coating, pat the pre-seasoned chicken wings completely dry using paper towels to remove any excess moisture. This is crucial for crispiness.
⏱️ 2 min
- 5
Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 8 min•🌡️ 350
- 6
Begin the double coating process: First, submerge a few dried chicken wings into the wet batter, ensuring they are fully coated. Allow any excess batter to drip off.
⏱️ 5 min
- 7
Next, transfer the batter-coated wings directly into the remaining dry flour mixture (from Step 2). Toss them until they are completely covered with the dry coating, creating a shaggy, textured surface. Repeat for all wings, working in batches.
⏱️ 5 min
- 8
Carefully place the double-coated wings into the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-10 minutes, turning occasionally, until they are golden brown and cooked through. Maintain the oil temperature between 350-375°F for optimal crispiness.
⏱️ 10 min•🌡️ 350
- 9
Once fried, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat the frying process for any remaining wings.
⏱️ 5 min
- 10
Serve the crispy fried chicken wings immediately. They can be enjoyed plain or tossed in your favorite wing sauce, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Double-Coated Fried Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, pat dry
- 1 teaspoon salt
For the Dry Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Wet Batter
- 1 1/4 cups water
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 1/2 cup wing sauce, optional, for serving
Instructions
- 1
Place the raw chicken wings on a tray. Liberally season them with 1 teaspoon of salt. Allow the wings to sit for a couple of minutes to absorb the seasoning.
⏱️ 3 min - 2
In a large metal bowl, combine the all-purpose flour, cornstarch, onion powder, garlic powder, 1 tablespoon of salt, and black pepper. Whisk all the dry ingredients thoroughly until well combined.
⏱️ 3 min - 3
Transfer approximately half of the prepared dry flour mixture into a separate bowl. Gradually add water to this dry mixture while continuously whisking until a smooth, thin batter consistency is achieved. This will be your wet batter.
⏱️ 4 min - 4
Before coating, pat the pre-seasoned chicken wings completely dry using paper towels to remove any excess moisture. This is crucial for crispiness.
⏱️ 2 min - 5
Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 8 min•🌡️ 350 - 6
Begin the double coating process: First, submerge a few dried chicken wings into the wet batter, ensuring they are fully coated. Allow any excess batter to drip off.
⏱️ 5 min - 7
Next, transfer the batter-coated wings directly into the remaining dry flour mixture (from Step 2). Toss them until they are completely covered with the dry coating, creating a shaggy, textured surface. Repeat for all wings, working in batches.
⏱️ 5 min - 8
Carefully place the double-coated wings into the hot oil, ensuring not to overcrowd the pot. Fry the wings for 8-10 minutes, turning occasionally, until they are golden brown and cooked through. Maintain the oil temperature between 350-375°F for optimal crispiness.
⏱️ 10 min•🌡️ 350 - 9
Once fried, remove the wings from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat the frying process for any remaining wings.
⏱️ 5 min - 10
Serve the crispy fried chicken wings immediately. They can be enjoyed plain or tossed in your favorite wing sauce, if desired.