Double frying means this recipe makes the crispiest chicken wings ever. Feel free to season it any way you like .
Serving Size: 2-4 servings
- 1 pound chicken wings (see chef's notes )
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- Season the wings with equal parts salt and pepper - just enough to lightly coat the wings, then lightly rub into the wings.
- Combine flour and cornstarch in a mixing bowl. Dredge each chicken wing in the mixture until there is no visible moisture on each wing . Shake off excess and place on a plate or rack.
- Pour 2 inches of oil into the pan, or enough to cover the wings.
- Over high heat, heat oil to 350°F. Fry the chicken wings for 10 minutes, then remove from the pan and shake off excess oil. Par-fry cooks the chicken thoroughly, sealing in the flavor while starting to form a crispy layer on the outside.
- Place the wings on a paper towel-lined plate or rack for 5 minutes, or until they have cooled to room temperature. This prevents the meat from overcooking while maintaining its moisture.
- Optional: You can store the fried wings in the refrigerator and fry them a second time the next day. Make sure the wings are at room temperature when frying them.
- After the wings have cooled, reheat the oil to 350°F and fry for an additional 10 minutes. The second frying makes the chicken wings crispy and delicious. Remove chicken wings and shake off excess oil. Brush or toss chicken wings in a bowl with your favorite sauce. Or, if you just want the purest delicious, crunchy wings, eat them as is, which I often do as a "taste test."
- In my opinion, bigger wings are not always better. Wings with less meat are the most delicious wings.