Crispy Double-Fried Chicken Wings

Ingredients

• 1 pound Chicken wings (bone‑in, skin‑on)
• 1 teaspoon Garlic (minced)
• 0.5 teaspoon Salt
• 0.125 teaspoon Black pepper
• 0.75 cup All‑purpose flour
• 1 tablespoon Cornstarch
• 0.25 teaspoon Baking powder
• 0.25 teaspoon Salt (for batter)
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Ginger powder
• 0.25 teaspoon Paprika
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Black pepper (batter)
• 0.25 teaspoon Sugar
• 0.25 teaspoon Cayenne pepper (optional) (adds heat)
• 0.33 cup Water
• 2 quarts Vegetable oil (for frying) (high smoke‑point oil like canola or peanut)

Instructions

1. Brine the chicken

   Combine 1 lb chicken wings with 1 tsp minced garlic, ½ tsp salt, and ⅛ tsp black pepper in a bowl. Mix well, cover, and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).

   Time: PT15M

2. Heat the oil

   Pour 2 quarts of vegetable oil into a deep pot. Heat over medium‑high heat until it reaches about 350°F (175°C). Use a thermometer or test with a small breadcrumb that should sizzle and turn golden in ~30 seconds.

   Time: PT10M

   Temperature: 350°F

3. Prepare the dry batter

   In a separate bowl whisk together ¾ cup AP flour, 1 tbsp cornstarch, ¼ tsp baking powder, ¼ tsp salt, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp ginger powder, ¼ tsp paprika, ¼ tsp nutmeg, ¼ tsp black pepper, ¼ tsp sugar, and optional ¼ tsp cayenne pepper until evenly combined.

   Time: PT5M

4. Make the wet batter

   Measure 4 tbsp of the dry batter into a small bowl, add ⅓ cup water, and whisk until a smooth, slightly thick paste forms.

   Time: PT2M

5. Coat the chicken

   Remove wings from the brine, pat dry with paper towels. Dip each wing into the wet batter, let excess drip off, then roll in the remaining dry batter until fully coated. Set coated wings on a plate.

   Time: PT5M

6. First fry (initial crisp)

   Carefully lower a few wings into the hot oil, keeping them away from you to avoid splatter. Fry for about 4‑5 minutes until they turn a light golden color. Remove with tongs and place on a wire rack to drain.

   Time: PT6M

   Temperature: 350°F

7. Second fry (double‑crisp)

   Return the partially cooked wings to the oil for a second 2‑minute fry until deep golden‑brown and ultra‑crisp. Remove and drain on the wire rack; optionally sprinkle a pinch of salt while hot.

   Time: PT2M

   Temperature: 350°F

8. Rest and serve

   Let the wings rest for 3‑5 minutes to allow the coating to set. Serve hot with your favorite dipping sauce (e.g., soy‑garlic sauce, sriracha, or ketchup).

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g