Save My kitchen counter was covered in flour dust, buttermilk drips, and a dozen rejected thermometers before I finally cracked the code on truly crispy wings. The trick wasn't in any secret ingredient or fancy technique, it was simply patience and heat control. I'd watched my neighbor fry perfect wings every Sunday during football season, and one afternoon he let me peek into his process. What I learned in those twenty minutes changed every game day, birthday party, and random Tuesday craving in my house. Now my wings vanish before the second quarter even starts.
I made these for my sister's birthday last year, and she called me three days later asking for the recipe because her coworkers wouldn't stop talking about the leftovers she brought to lunch. She'd never been much of a cook, but something about standing together in my kitchen, tossing wings in sauce and laughing about our childhood dinners, made her want to try. Now she hosts her own wing nights, and I get regular photo updates of her latest batches. It's become our thing, this simple recipe that turned into a tradition neither of us planned.
Ingredients
- Chicken wings: Look for wings that are already separated into drumettes and flats to save time, and make sure they're thoroughly patted dry before marinating for maximum crispiness.
- Buttermilk: This is the tenderizing secret that keeps the meat juicy and adds a subtle tang that balances the richness of frying.
- All-purpose flour: The base of your coating, it creates structure and absorbs moisture to help achieve that shatteringly crisp exterior.
- Cornstarch: This is what gives the coating its signature crunch and helps it stay crispy even after the wings are sauced.
- Baking powder: A tiny amount creates air pockets in the coating that puff and crisp beautifully when they hit the hot oil.
- Garlic powder and onion powder: These add savory depth without the moisture that fresh garlic or onions would introduce to the coating.
- Paprika: Brings a gentle warmth and a beautiful golden color to the fried wings.
- Cayenne pepper: Optional but recommended for those who like a background hum of heat that doesn't overpower the other flavors.
- Sunflower or peanut oil: High smoke point oils that can handle the heat needed for perfect frying without breaking down or tasting off.
- Hot sauce: Franks RedHot is the classic choice for Buffalo wings, with the right balance of vinegar tang and cayenne heat.
- Unsalted butter: Mellows the hot sauce and creates that glossy, clingy Buffalo coating everyone loves.
- Thai sweet chili sauce: Store-bought works perfectly and delivers sweet heat with a hint of garlic in every bite.
- BBQ sauce: Use whatever variety speaks to you, whether it's smoky, tangy, or sweet.
Instructions
- Marinate the Wings:
- Combine the buttermilk with all the spices in a large bowl and add the wings, turning them until every piece is coated in that tangy, seasoned bath. Let them sit in the fridge for at least half an hour, though overnight will give you the most tender, flavorful results.
- Prepare the Coating:
- Whisk together the flour, cornstarch, and baking powder in a separate bowl until everything is evenly distributed. This dry mixture is what will transform into that crackling golden shell.
- Coat the Wings:
- Pull each wing from the marinade, shake off the excess buttermilk, and press it firmly into the flour mixture until it's completely covered. Set the coated wings on a wire rack and let them rest for ten minutes so the coating can set and adhere properly.
- Heat the Oil:
- Pour oil into a heavy pot or fryer until it's about two inches deep, then heat it to 175°C. Use a thermometer to monitor the temperature, as consistent heat is the key to evenly fried wings.
- Fry the Wings:
- Working in small batches to avoid crowding, gently lower the wings into the hot oil and fry for eight to ten minutes, turning them occasionally until they're deeply golden and crispy. Transfer them to a wire rack set over paper towels to drain.
- Make the Sauces:
- For Buffalo, whisk the hot sauce, melted butter, and honey together until smooth. For Thai, stir together the sweet chili sauce, lime juice, and fish sauce if using, and for BBQ, just have your favorite sauce ready in a bowl.
- Toss and Serve:
- Divide your fried wings into three portions and toss each one in a different sauce, or leave them plain and serve the sauces on the side for dipping. Garnish with sliced chives or scallions and serve alongside celery sticks and blue cheese or ranch dressing.
Save There's a moment during every wing night when someone bites into their first piece, pauses mid-chew, and looks up with that surprised grin that says these are better than expected. It happened with my dad, my best friend, even the pickiest eater I know who swore she didn't like chicken wings. That moment, more than any compliment or empty plate, is what makes me keep coming back to this recipe.
How to Store and Reheat
Leftover wings can be stored in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat and restore some of that original crispiness, spread them on a wire rack set over a baking sheet and bake at 200°C for about ten minutes, flipping halfway through. Avoid the microwave, it will turn your beautifully crispy coating into a sad, soggy mess that's nothing like what you worked so hard to create.
Variations to Try
Once you've mastered the basic technique, the flavor possibilities are endless and honestly kind of addictive to experiment with. I've tossed fried wings in everything from honey garlic to Korean gochujang glaze to lemon pepper seasoning, and each version brings its own personality to the table. My current obsession is a maple sriracha combo that walks the line between sweet and spicy in the most delicious way. Don't be afraid to raid your pantry and create your own signature sauce, some of the best recipes happen by happy accident.
Serving Suggestions
These wings shine brightest when surrounded by classic sides that balance their richness and heat. I always set out celery sticks and carrot sticks with a bowl of cool ranch or blue cheese dressing for dipping between bites. A simple coleslaw with a tangy vinegar dressing cuts through the fat beautifully, and for a heartier spread, add some crispy fries or potato wedges on the side.
- Serve with ice-cold beer, lemonade, or a chilled white wine to refresh your palate.
- Set out plenty of napkins and wet wipes, because these are deliciously messy in the best possible way.
- For a party, double the recipe and set up a sauce bar so guests can customize their own wings.
Save Once you pull off your first batch of perfectly crispy, golden wings, you'll understand why this recipe has become my go-to for every gathering, big or small. There's something deeply satisfying about serving food that makes people reach for seconds before they've even finished their firsts.
Recipe FAQs
- → Can I bake these wings instead of frying?
Yes, arrange coated wings on a wire rack over a baking sheet and bake at 220°C (425°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy as fried, but brushing with a little oil helps.
- → Why use cornstarch in the coating?
Cornstarch creates an extra-crispy, shatteringly crunchy exterior that stays crisp longer than flour alone. It also helps absorb moisture for better texture.
- → How do I know when the wings are fully cooked?
Wings are done when they reach an internal temperature of 74°C (165°F) and the juices run clear. They should be golden brown and crispy on the outside.
- → Can I prepare the wings ahead of time?
Yes, marinate wings up to 24 hours in advance for deeper flavor. You can also coat them and refrigerate for up to 2 hours before frying, which actually helps the coating adhere better.
- → What's the best oil for frying wings?
Peanut oil and sunflower oil are ideal due to their high smoke points and neutral flavors. Vegetable or canola oil also work well. Avoid olive oil as it has a lower smoke point.
- → How do I keep wings crispy when saucing them?
Toss wings in sauce just before serving, and only coat them lightly. For maximum crispiness, serve the sauce on the side for dipping instead of tossing.