Double Dusted Chicken Wings 8 Pieces Recipe
Dusted twice and cooked to a crispy finish. Try 'em sauced up just how you like 'em. Served with your choice of dipping sauce and carrot sticks.
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Ingredients
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Wings
First Dredge (Wet)
Second Dredge (Dry)
For Frying / Crisp Finish
To Serve
Method
Wings
Trim and dry
Pat the wings dry with paper towels. If whole wings were purchased, separate into drumettes and flats and discard wing tips or reserve for stock. Place wings in a single layer on a plate or tray.
Season wings evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat.
First Dredge (Wet)
In a shallow bowl, whisk together 1/2 cup buttermilk and 1 tsp hot sauce (if using). Add seasoned wings and turn to coat fully. Let them sit in the buttermilk for 10–15 minutes at room temperature or up to 1 hour refrigerated. Shake off excess buttermilk before the dry dredge.
Second Dredge (Dry)
In a large bowl or shallow dish, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), 1/2 tsp extra kosher salt, and 1/2 tsp black pepper. Whisk to evenly distribute spices.
Working in a single layer, dredge each buttermilk-coated wing in the seasoned flour mixture, pressing gently so a good, even coating adheres. Place dredged wings on a wire rack set over a tray. For the 'double-dusted' effect, let the wings rest 8–10 minutes, then lightly re-dust any thin spots with more flour mixture and gently press again to ensure a second dry layer.
For Frying / Crisp Finish
Heat 2 cups neutral oil in a deep skillet, cast-iron pan, or medium saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.
Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Smaller wings may take 7–9 minutes; larger may take up to 11 minutes. Adjust heat to maintain oil around 325–350°F so the coating crisps without burning.
Using a slotted spoon or spider, transfer cooked wings to a wire rack set over a baking sheet to drain. Let rest 3–5 minutes to firm up the crust.
Optional oven-finish for ultra-crisp: Preheat oven to 400°F (200°C). After frying and resting, place wings on a baking sheet and bake 5–7 minutes to render extra crispness.