Double Fried Chicken Wings (Hot & Lemon Pepper)

Double fried chicken wings get their crunch from a simple trick: you fry the wings twice. The first fry at a lower temperature cooks the chicken through and renders the fat, and the second fry at a higher temperature crisps the skin until it shatters. This recipe makes one batch of wings three ways, with a hot buffalo-style sauce, a lemon pepper butter and a plain crispy version, so everyone at the table gets what they like.

Why You’ll Like These Double Fried Chicken Wings

Wings that go straight into hot oil often come out with skin that is crisp for a minute and then goes soft once it is sauced. Frying in two stages dries the skin out more, so it holds its crunch under a coating of butter sauce. The seasoning is light on purpose, since the sauces do most of the flavoring.

• Extra crunchy: two fries at two temperatures give you a thicker, crackly crust.
• Three flavors from one batch: hot, lemon pepper and plain all start from the same fried wings.
• Simple ingredients: chicken, a few pantry spices, hot sauce, butter and lemons.

Ingredients for Double Fried Chicken Wings

For the Wings

• 3 lb chicken wings, split into flats and drumettes (about 24 pieces), wing tips removed or saved for stock
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp cornstarch or 1/4 cup all-purpose flour (optional, for a light dry coating)
• 1 tsp baking powder (optional, aluminum-free if you can find it)
• Neutral frying oil with a high smoke point, such as peanut, canola or vegetable oil, about 2 to 3 inches deep in the pot

For the Hot Sauce Wings

• 1/4 cup hot sauce
• 2 tbsp unsalted butter, melted
• 1/2 tsp honey (optional)

For the Lemon Pepper Wings

• 2 tbsp unsalted butter, melted
• Zest of 1 large lemon, plus 1 tsp juice
• 1 tsp coarsely ground black pepper
• 1/4 tsp garlic powder
• Pinch of salt

For the Plain Crispy Wings

• A pinch of flaky salt, tossed on right out of the fryer

You will need a heavy pot or Dutch oven, a deep-fry or candy thermometer, a spider strainer or tongs, a wire rack set over a baking sheet, paper towels, and an instant-read thermometer.

Ingredient Notes

The wings: Fresh wings are easiest, but frozen ones work if they are fully thawed in the refrigerator first. Pat them very dry, since water on the skin makes the oil spatter and keeps the crust from crisping.

The cornstarch or flour: A thin dusting helps the surface dry out and brown. You can skip it and fry the wings with just seasoning, and they will still be crisp.

The lemons: Zest them before you juice them. The zest has most of the lemon flavor in this sauce, and it is much easier to remove from a whole lemon.

How to Make Double Fried Chicken Wings

Step by Step

1. Dry the wings. Pat the wings thoroughly with paper towels. For even crispier skin, set them on a rack over a baking sheet and refrigerate them uncovered for 1 to 4 hours.
2. Season. In a large bowl, mix the salt, pepper, garlic powder, paprika, cornstarch (or flour) and baking powder if using. Add the wings and toss until they are lightly and evenly coated.
3. Heat the oil to 300°F. Pour the oil into a heavy pot, filling it no more than halfway. Clip a thermometer to the side and heat the oil to 300°F over medium heat.
4. First fry. Lower about 8 wings at a time into the oil, using a spider strainer or tongs, so the temperature does not drop too far. Fry for 10 to 12 minutes, until the wings are cooked through and pale golden. Move them to a clean wire rack.



5. Rest the wings. Let them sit for at least 15 minutes, or up to 2 hours at room temperature. They can also go in the refrigerator, uncovered, for several hours. The resting time lets steam escape from the skin.
6. Raise the heat. Bring the oil up to 375 to 400°F. Wait for it to fully recover between batches.
7. Second fry. Fry the wings in batches for 5 to 7 minutes, until deep golden brown and very crisp. Drain on the rack, not on paper towels, so the bottoms stay crisp.
8. Check the temperature. The thickest part of a wing should read at least 165°F on an instant-read thermometer, away from the bone.
9. Make the sauces. While the last batch fries, whisk the hot sauce, melted butter and honey in one large bowl. In a second large bowl, stir together the melted butter, lemon zest, lemon juice, pepper, garlic powder and salt.



10. Toss and serve. Divide the hot wings into three portions of about 1 lb each. Toss one portion in the hot sauce mixture, one in the lemon pepper butter, and leave one plain with a sprinkle of salt. Serve right away.

Tips for the Best Double Fried Chicken Wings

Keep the Oil Temperature Steady

A thermometer matters here. Oil that is too cool makes greasy wings, and oil that is too hot browns the outside before the inside cooks.

Do Not Crowd the Pot

Adding too many wings at once drops the oil temperature and makes the wings stick together.

Dry Wings Are Safer and Crispier

Water makes hot oil spatter. Pat the wings dry, lower them in slowly, and keep a lid nearby. Never leave a pot of hot oil unattended, and keep children and pets away from the stove.

Sauce Right Before Serving

Even a thick crust softens as it sits in sauce. Toss the wings just before they go on the table.

Let the Oil Cool Before Handling It

When you are done, turn off the heat and let the oil cool completely before you move or strain it. Let it cool in the pot with the lid off.

Variations

• Garlic parmesan: toss the wings in melted butter, minced garlic and grated parmesan.
• Honey hot: add 1 to 2 tablespoons of honey to the hot sauce mixture for a sweeter heat.
• Air fryer shortcut: air fry the seasoned wings at 400°F for 22 to 28 minutes, flipping halfway, until crisp and at least 165°F inside. This is a one-step method, so the crust will be a bit lighter than a double fry.

Storage and Reheating

Refrigerating: Let leftover wings cool to room temperature, then store them in a covered container for up to 3 days. Store the plain ones separately from sauced wings if you can.

Reheating: Heat the wings on a rack over a baking sheet in a 400°F oven for 10 to 15 minutes, or in an air fryer at 375°F for 5 to 8 minutes, until hot and crisp again. Make sure they reach 165°F. The microwave will soften the skin, so use it only if you are in a hurry.

Frequently Asked Questions

Why fry chicken wings twice?

The first fry at 300°F cooks the chicken through gently and starts drying the skin. The second fry at a higher temperature crisps and browns it. Resting the wings between fries lets moisture escape, which is what makes the crust so crunchy.

What temperature should double fried wings reach?

Chicken is safe at 165°F, measured in the thickest part without touching bone. Many cooks take wings to 175°F or higher for a softer, more tender bite.

Can I use frozen wings?

Yes, but thaw them completely in the refrigerator first. Pat them very dry before seasoning, because extra water makes the oil spatter and keeps the skin from crisping.

Can I make these without baking powder or cornstarch?

You can. Dry wings with salt and pepper alone will still crisp in a double fry. The starch or baking powder gives a slightly blistered, crunchier surface, but it is an optional extra.