By Becky Hardin
Updated Mar 19, 2025
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.
Ingredients1x2x3x
- ▢ 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
Video
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.
Equipment
- Deep Fryer
- Baking Sheet
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.
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.
More Chicken wing recipes
Baked Chicken Wings
Grilled Chicken Wings
Lemon Pepper Wings
Honey-Glazed Chicken Wings Recipe
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.
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
