Double-fried chicken wings recipe for extra crunch

Ingredients for Double-fried chicken wings

• 450 g chicken wings (see note)

• kosher salt, to taste

• black pepper, to taste

• 120 g plain flour

• 120 g cornflour

How to make Double-fried chicken wings

1. Season the chicken wings with equal parts salt and pepper, ensuring they are lightly coated. Rub the seasoning gently into the wings.

2. In a mixing bowl, combine the flour and cornflour. Dredge each wing in the mixture until there is no visible moisture remaining on them. Shake off any excess, then set the wings aside on a plate or rack.

3. Pour enough oil into a large pot to a depth of 5 cm, or enough to fully submerge the wings. If using whole wings (with the drumette, wingette, and tip intact), pour in 7.5 cm of oil.

4. Heat the oil over high heat until it reaches 180°C. Partially fry the wings for 10 minutes, then remove them from the pot and shake off any excess oil. This initial frying cooks the chicken through, sealing in the flavour and beginning to create a crispy outer layer.

5. Place the wings on a plate or rack lined with paper towels and allow them to cool for 5 minutes, or until they reach room temperature. This step helps prevent the meat from overcooking while retaining moisture.

6. Optional: You may store the par-fried wings in the fridge and complete the second fry the next day. Ensure the wings are at room temperature before frying them again.

7. Once the wings have cooled, reheat the oil to 180°C and fry them a second time for an additional 10 minutes. This second frying crisps the wings to a delightful crunch.

8. Remove the wings from the oil and shake off any excess oil. Brush or toss the wings in your favourite sauce, or enjoy them as they are for a pure, savoury crunch.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.