What is double frying?
Double frying is a cooking technique where food, often fried foods like chicken wings, are fried twice. The first fry cooks the food most of the way through and the second fry makes the outside extra crispy.
Benefits of double frying chicken wings
There are a few benefits to double frying chicken wings:
Crispier skin
Double frying chicken wings results in an extra crispy skin. The first fry cooks the wings through and draws out some moisture. The second fry crisps up the skin since there is less moisture for the oil to battle against. This makes the skin shatteringly crispy.
Juicy interior
While the skin gets ultra crispy, the interior of double fried wings stays juicy. The first fry gently cooks the wings until just done. The second quick fry seals the deal without overcooking the interior.
Less greasy
Believe it or not, double frying can actually make chicken wings less greasy. The first fry acts to dry out the skin. The second fry crisps up this drier skin, preventing excess oil absorption.
Downsides to double frying
Double frying wings does come with a few downsides:
Time consuming
It takes almost twice as long to double fry chicken wings compared to a single fry. You have to fry once, drain, let sit, then fry again. This added time commitment can make it impractical for weeknights or feeding a crowd.
Oil absorbing
While the wings may absorb less oil overall, you do end up using twice as much oil double frying. All that oil soaking into the wings adds up, making it a less healthy cooking method.
Temperature sensitive
Getting the temperature and timing right for double fried wings takes some finesse. If the first fry is too hot or too long, the wings overcook. If the second fry is too cool or too short, the skin won’t get crispy enough. There’s less margin for error.
How to double fry chicken wings
If you want to try your hand at double frying chicken wings, follow these steps:
- Rinse and pat dry whole wings
- Season all over with salt, pepper, and other spices as desired
- Fry in 325°F oil for about 8-10 minutes until almost cooked through
- Drain wings on a paper towel lined sheet pan until oil stops dripping
- Let wings rest for 5 minutes to cool slightly
- Return oil to 375°F and fry wings again for 2-3 minutes until skin is crispy
- Toss in your favorite sauce, if using, and enjoy!
Tips for double frying success
- Make sure oil comes back up to temp before second fry
- Let wings drain well after first fry so second fry isn’t greasy
- Use a thermometer to monitor oil temp
- Don’t overload the pot – fry wings in batches for even cooking
- Keep an eye on wings during second fry to avoid burning
How do double fried wings compare to other methods?
Double frying isn’t the only way to make chicken wings. How do they stack up against other popular wing prep methods?
| Method | Skin Crispiness | Interior Juiciness | Difficulty |
|---|---|---|---|
| Double fried | Very crispy | Very juicy | High |
| Single fried | Crispy | Moderately juicy | Low |
| Baked | Slightly crispy | Moderately juicy | Low |
| Air fried | Crispy | Moderately juicy | Medium |
As you can see, double fried wings outshine the others when it comes to maximizing skin crispiness and interior moisture. But you pay for it with increased difficulty and time.
Conclusion
Double frying chicken wings takes some extra effort, but nets you the crispiest, juiciest wings possible. If you’re serving wings for a special occasion or really want to impress, double frying is the way to go. For hurried weeknight wings, a single fry or bake gets the job done with less hassle. Consider how much time and care you want to dedicate to your wings before committing to a double fry!