Double-Fried Chicken Wings
Achieving a shattering, glass-like crust on wings requires two separate frying sessions: a low-temperature soak to cook the meat through and a high-heat finish to render the fat and crisp the skin. By removing the wings from the oil after the first fry and letting them rest, you allow internal moisture to escape, ensuring the second fry turns the skin into a rigid, golden shell that holds its texture even after being tossed in sauce.
Manage your moisture and temperature
Pat your wings completely dry with paper towels before they touch the oil; moisture is the enemy of a crisp crust. Use a heavy-bottomed pot to ensure your oil temperature doesn't plummet the moment the chicken hits the pan.
- Heavy-bottomed Dutch oven or deep fryer
- Spider skimmer or long-handled tongs
- Wire cooling rack set over a baking sheet
- Digital instant-read thermometer
What goes in.
- 3 lbchicken wing sections, patted dry
- 2 qtneutral oil for frying, such as peanut or vegetable
- 1/2 cupcornstarch
- 1 tspkosher salt
Thermal shock
The first fry cooks the interior at 300°F (150°C). The second fry at 375°F (190°C) forces the remaining surface fat out, causing the starch-coated skin to bubble and crisp instantly.
The method.
Prepare the wings
Place the dried wings in a large bowl. Dust them with the cornstarch and salt, tossing until every crevice is coated in a thin, powdery layer.
The first fry
Heat oil to 300°F (150°C). Fry the wings in small batches for about 8 to 10 minutes. The skin will look pale and soft; this is normal.
The rest
Remove the wings to a wire rack. Let them sit for at least 15 minutes. This cooling period is non-negotiable; it lets the skin firm up.
The crisping
Increase oil heat to 375°F (190°C). Fry the wings again in batches for 3 to 5 minutes until the skin is deep golden brown and feels rigid to the touch.
Finish
Drain briefly on the rack before tossing immediately in your chosen glaze or seasoning.
Other turns to take.
Classic Buffalo
Toss the hot wings in a mixture of melted unsalted butter and cayenne pepper sauce.
Garlic Soy
Toss with a reduced mixture of soy sauce, grated ginger, minced garlic, and brown sugar.
When it doesn't go to plan.
Do not overcrowd the pot, or the oil temperature will drop too quickly and result in greasy wings.
If you have time, place the raw, salted wings in the refrigerator uncovered for two hours before frying to further dehydrate the skin.
Use a wire rack to rest the wings; a paper towel will trap steam and soften the underside of the wing.
The ones that keep coming up.
Can I use flour instead of cornstarch?
You can, but cornstarch provides a thinner, more brittle crunch that stays crisp much longer than a flour-based coating.
What if the wings are browning too fast during the second fry?
Lower the heat slightly. The second fry is about moisture removal, not color. If they are dark but feel soft, keep frying until they feel rigid.
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