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!
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What’s in This Trashed Wings Recipe?
Despite what the name suggests, these wings belong anywhere but the trash! Trashed Wings are double-fried to the crispiest consistency. If you love buffalo sauce, you’ll love the way that flavor is intensified by being fried onto the wing itself!
- Vegetable Oil: The perfect high smoke point neutral oil for frying– twice!
- Chicken Wings: We like bone-in, skin-on wings with the flats and drums separated.
- Buffalo Sauce: Creates the perfect spicy wings!
- Salt + Pepper: Enhance the natural flavor of these wings.
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.
- 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
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.
Video
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.
- Keep the wings warm by laying pieces on a wire rack set in a rimmed baking sheet with space between them and placing them in a 200°F oven until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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 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.
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.
Trashed wings, also known as dirty wings, are chicken wings that are deep-fried, tossed in sauce, then deep-fried again.
Frying chicken wings twice allows the sauce to caramelize, creating irresistible flavor and unparalleled crunch!
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.
While you can make trashed wings in an air fryer, I don’t think they get quite as crispy as when they are deep-fried. To air fry trash wings, set your air fryer to 380°F, add the wings, and lightly spray with oil. Air fry for 25 minutes, flipping halfway through. Remove the wings, toss in Buffalo sauce, and add them back to the basket. Air fry at 400°F for another 5-8 minutes, or until crisp.
