Double Dusted Chicken Wings 16 Pieces Recipe

Pat the 16 chicken wings dry with paper towels. Place them in a large bowl or zip-top bag.

Whisk together 1 cup buttermilk, 1 tablespoon hot sauce (optional), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour over the wings, ensuring they are fully coated. Refrigerate and marinate for at least 1 hour, preferably 3–4 hours. If short on time, 30 minutes still helps.

While wings marinate, combine 1 1/4 cups all-purpose flour and 1/4 cup cornstarch in a large shallow dish. Add 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; whisk to distribute seasonings evenly.

Remove the wings from the marinade one at a time, letting excess buttermilk drip back into the bowl. Dredge each wing thoroughly in the seasoned flour mixture, shaking off excess. Place dredged wings on a wire rack set over a sheet pan. Allow the coated wings to rest on the rack for 10–15 minutes — this helps the first dust adhere and form a base.

Make a simple binding slurry: whisk 1/4 cup flour with 1/2 cup cold water until smooth (a slightly thick batter that will cling to the flour-coated wings). Transfer slurry to a shallow bowl.

In another shallow dish, combine 1 cup finely ground panko breadcrumbs, 1/4 cup finely grated Parmesan (if using), 1/2 teaspoon dried thyme or Italian seasoning, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper. Stir to combine. This mixture will be the second dust.

Working in batches of 4–6 wings to avoid crowding, dip each flour-dredged wing into the slurry, coating evenly and allowing excess to drip off for 5–10 seconds.

Immediately press the slurry-coated wing into the panko-Parmesan mixture, turning to coat all sides and pressing gently so the second dust adheres well. Place finished wings back on the wire rack. Repeat with remaining wings.

Once all wings are double-dusted, let them rest on the rack for 10–15 minutes to help the coating set. Meanwhile, fill a heavy-bottomed pot or deep fryer with oil to a depth of about 3–4 inches and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 60 seconds.

Fry the wings in batches (do not overcrowd) at 350°F (175°C). Cook each batch for about 8–10 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C). For extra crispiness, after the initial fry, remove wings and let drain for 2–3 minutes, then increase oil to 375°F (190°C) and return wings for a 1–2 minute “finish fry” until deeply golden and extra crisp.

Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain any excess oil. Season lightly with a pinch of salt while still hot, if desired.

Arrange the 16 double-dusted wings on a serving platter with carrot sticks and a small bowl of dipping sauce (about 1/2 cup). Serve immediately while hot and crispy.

If you prefer sauced wings, toss the hot wings in 1/2–3/4 cup warmed sauce of your choice just before serving so they remain fairly crisp (toss lightly to coat).