Twice-fried Chicken Wings Recipe
Fried chicken wings, carrots, celery sticks. Choice of Buffalo or Sweet Chili.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Wings
Sauce Options
Vegetable Sides
Method
Preparation of Chicken Wings
- 1
Prepare the Chicken Wings
Rinse the chicken wings under cold water and pat them dry with paper towels.
- 2
Season the Wings
In a large bowl, mix together the flour, salt, black pepper, garlic powder, and onion powder. Toss the chicken wings in the mixture until they are evenly coated.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).
Frying the Wings
- 4
First Fry
Carefully add the chicken wings to the hot oil in batches, not overcrowding the pot. Fry for 10-12 minutes until golden brown and cooked through.
- 5
Drain the Wings
Using a slotted spoon, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Let them rest for 10 minutes.
- 6
Second Fry
Return the wings to the hot oil and fry them again for an additional 5-7 minutes until they are extra crispy.
- 7
Drain Again
Remove the wings from the oil and let them drain on paper towels again.
Tossing and Serving
- 8
Toss with Sauce
In a large bowl, toss the crispy wings with your choice of Buffalo or sweet chili sauce until well coated.
- 9
Prepare Vegetable Sides
Cut the carrots into sticks and prepare the celery sticks. Arrange them on a serving platter.
- 10
Serve
Serve the twice-fried chicken wings with the vegetable sides on the platter.