Trashed Wings might just be the best wings ever! Essentially, they’re just chicken wings that are flash-fried, coated in buffalo sauce, then fried again until they’re deliciously crispy and fully cooked. Make a batch of these double-fried chicken wings for game day, and watch them disappear!
I love making these wings because they deliver the perfect balance of crispy, saucy, and downright addictive. Though I do love a classic buffalo wing, there’s just something magical about frying chicken wings twice—it lets the sauce caramelize, creating irresistible flavor and unparalleled crunch. The double fry gives you wings that are perfectly crisp on the outside, drenched in bold Buffalo sauce, and packed with flavor in every bite. They’re the ultimate game-day snack or anytime indulgence.
Notes from the Test Kitchen
- Pat the raw chicken wings dry before the first fry to ensure they get super crispy.
- Don’t overcrowd the oil. This will drop the temperature, leading to greasy, soggy wings. Instead, cook in batches.
- Keep the wings warm while you fry the rest by laying them on a wire rack set in a rimmed baking sheet with space between and placing them in a 200°F oven until ready to serve.
Variations on Double Fried Chicken Wings
You can make trashed wings with a variety of sauces, such as Barbecue, Garlic Parmesan, Sweet and Sour, Teriyaki, Gochujang, Honey, or Mango habanero.
Trashed Wings Recipe
Equipment
- Deep Fryer
- Baking Sheet
Ingredients
- Vegetable oil for frying
- 4 pounds bone-in, skin-on chicken wings flats and drums separated
- 1½ cups Buffalo sauce store-bought or homemade
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a deep fryer to 375°F. Place paper towels on a wire cooling rack set over a baking sheet; set aside.Vegetable oil
- Separate the wings into drums and flats.4 pounds bone-in, skin-on chicken wings
- Flash fry the wings, in batches, for 10 seconds, then transfer them to a large mixing bowl.
- Pour the Buffalo sauce over the wings and toss to coat. Season with salt and pepper to taste.1½ cups Buffalo sauce, Kosher salt and freshly ground black pepper
- In batches, place wings back in oil and fry for 7-8 minutes, until fully cooked.
- Transfer cooked wings to the paper towels to drain before serving.
Becky’s Tips
- Pat the chicken wings dry before the first fry to ensure the wings get crispy!
- Don’t try to fry too much chicken at once. Frying more than 4-5 wings at a time will drop the temperature of the oil too much, leading to greasy chicken.
- Air Fryer Method: Cook wings at 380°F for 25 minutes, flipping halfway. Toss in Buffalo sauce, then air fry at 400°F for 5-8 more minutes until crisp. While effective, deep frying yields a crunchier result.
- If you don’t have a deep fryer, you can heat vegetable oil in a large Dutch oven. I recommend using a deep frying thermometer to ensure the temperature stays at 375°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Trashed Wings Step by Step
Prepare the Wings: Heat a deep fryer filled with vegetable oil to 375°F. Place paper towels on a wire cooling rack set over a baking sheet; set aside. Separate 4 pounds of bone-in, skin-on chicken wings into drums and flats.
Fry the Wings: Flash fry the wings, in batches, for 10 seconds, then transfer them to a large mixing bowl.
Sauce the Wings: Pour 1½ cups of Buffalo sauce over the wings and toss to coat. Season with salt and pepper to taste.
Fry the Wings Again: In batches, place wings back in oil and fry for 7-8 minutes, until fully cooked. Transfer cooked wings to the paper towels to drain before serving.
Serving Suggestions
You can enjoy these as a fun weeknight dinner, or serve up a big batch of them at your next game day party. They pair perfectly with beer or beergaritas! I don’t think there’s anything better than enjoying wings while watching the big game, and these double deep fried wings keep you satisfied without getting your fingers too messy from sauce. Don’t forget the blue cheese, ranch, and hot sauce for dipping!
How to Store and Reheat
Store leftover trashed wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a wire rack set in a baking sheet for 15 minutes, or until heated through.
How to Freeze
Freeze trashed wings in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
