Extra Crispy Fried Chicken Wings
Achieve that perfect, loud, brittle crunch with these fried chicken wings. This double-fry method creates a thin, shattering crust while keeping the meat incredibly juicy, making them the ultimate game day or comfort food treat.
Equipment
- Wire rack
- Rimmed baking sheet
- large bowl
- Whisk
- Dutch oven or deep fryer
- Instant-read thermometer
- Tongs
Ingredients
- 3 pounds chicken wings
- 1½ cups water
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 2 quarts vegetable oil for frying
Instructions
Prep the Wings and Batter
- Set a wire rack inside a rimmed baking sheet. If your wings are whole, cut them at the joints into flats and drumettes. If you plan to serve the wings without sauce, toss them with 1 teaspoon of salt.
- In a large bowl, whisk together the water, all-purpose flour, and cornstarch until the batter is completely smooth, like a thin pancake batter.
- Pour the vegetable oil into a Dutch oven or deep fryer and heat it over medium-high to 350°F. Use an instant-read thermometer to ensure the temperature is accurate and steady.
The First Fry
- Add half of the wings to the batter and turn until fully coated. Lift them out one at a time, letting the excess batter drip back into the bowl.
- Carefully lower the battered wings into the hot oil. Raise the heat to high and fry for about 7 minutes, stirring occasionally to prevent sticking, until the coating is light golden and crisp.
- Move the first batch of wings to the prepared wire rack to drain.
Rest and Double Fry
- Bring the oil back to 350°F and repeat the battering and frying process with the remaining wings, placing them on the wire rack when done.
- Let all the fried wings rest for 5 minutes.
- Increase the oil temperature to 375°F. Carefully return all the wings to the pot and fry for about 7 more minutes, stirring occasionally, until they are deep golden brown and exceptionally crisp.
Drain, Sauce, and Serve
- Set the finished wings back on the wire rack and let them stand for 2 minutes to allow the coating to set.
- If using a sauce, toss the wings while they are still hot. Serve immediately for the best crispy texture.
Notes
Extra Crispy Tip: For the lightest, crispiest batter, replace 1/4 cup of the water with 1/4 cup of vodka. The alcohol evaporates quickly in the hot oil, creating a more delicate, blistered crust.
Temperature Control: Using an instant-read thermometer is key. Oil that is too cool will make the wings greasy. Maintain 350°F for the first fry and 375°F for the second for a perfect crunch.
Storage & Reheating: Store unsauced leftovers in the fridge for up to 4 days. To restore crispness, reheat in an air fryer at 375°F for 3-5 minutes or on a wire rack in a 400°F oven for 5-10 minutes. Avoid using the microwave.
Oil Choice: A neutral oil with a high smoke point like vegetable, canola, or peanut oil is best for deep frying. Avoid oils with low smoke points or strong flavors, such as olive oil.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.