Go Back
Extra-Crispy Double-Fried Wings
Andre Lewis

Extra-Crispy Double-Fried Wings

A lower first fry cooks the meat and renders skin; a hotter second fry creates the brittle finish. The rest between rounds releases steam and makes this useful for serving a crowd. These stay unsauced so their shattering texture remains the point, with salt added the moment they leave the oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 2 tsp kosher salt divided
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 qt neutral frying oil

Method
 

  1. Pat the wings dry and season with 1 teaspoon salt, garlic powder and pepper.
  2. Heat 3 inches of oil in a heavy pot to 300°F and fry the wings in batches for 8 minutes until cooked but pale.
  3. Drain on a wire rack and let the wings rest for 20 minutes while heating the oil to 375°F.
  4. Fry again in batches for 3 to 5 minutes until deeply browned and crisp, checking that the centers reach at least 165°F.
  5. Drain on the rack, season immediately with the remaining salt and serve.