Crispy Fried Chicken Wings (Printable version)

Golden, crispy wings with buttermilk marinade and choice of Buffalo, Thai sweet chili, or BBQ sauce.

# Needed ingredients:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, wing tips removed

→ Marinade and Coating

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon cayenne pepper, optional
09 - 1.5 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon baking powder

→ For Frying

12 - Sunflower or peanut oil for deep frying

→ Buffalo Sauce

13 - 1/3 cup hot sauce
14 - 2 tablespoons unsalted butter, melted
15 - 1 teaspoon honey

→ Thai Sweet Chili Sauce

16 - 1/2 cup Thai sweet chili sauce
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon fish sauce, optional

→ BBQ Sauce

19 - 1/2 cup BBQ sauce

→ Garnish

20 - Fresh chives or scallions, sliced
21 - Celery sticks
22 - Blue cheese or ranch dressing

# How to make it:

01 - In a large bowl, toss chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cover and refrigerate for at least 30 minutes or up to overnight for optimal flavor development.
02 - In a separate bowl, whisk together flour, cornstarch, and baking powder until evenly combined.
03 - Remove wings from marinade, allowing excess buttermilk to drip off. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure coating adheres. Place coated wings on a wire rack and allow to rest for 10 minutes.
04 - Fill a large heavy-bottomed pot or deep fryer with oil to a depth of 2 inches. Heat oil to 350°F, using a thermometer to monitor temperature.
05 - Working in batches to avoid overcrowding, fry wings for 8 to 10 minutes, turning occasionally, until golden brown and crispy throughout. Transfer to a wire rack lined with paper towels to drain excess oil.
06 - For Buffalo sauce: whisk together hot sauce, melted butter, and honey. For Thai sauce: combine sweet chili sauce, lime juice, and fish sauce. For BBQ sauce: use as prepared.
07 - Divide fried wings into three portions. Toss each portion with desired sauce or serve sauces on the side for dipping. Garnish with fresh chives and scallions. Serve with celery sticks and blue cheese or ranch dressing.

# Expert Suggestions:

01 -
  • The cornstarch and baking powder create an audibly crunchy shell that stays crisp even after saucing.
  • Three sauce options mean you can please the heat seekers, the sweet lovers, and the traditionalists all at once.
  • These wings taste like you ordered them from your favorite sports bar, but cost a fraction of the price.
  • The buttermilk soak keeps the meat juicy while the coating crisps up to golden perfection.
02 -
  • Don't skip the ten-minute rest after coating, it allows the flour mixture to hydrate and stick properly so it doesn't fall off during frying.
  • Maintaining oil temperature is critical, if it drops too low the wings will absorb oil and turn greasy instead of crispy.
  • Pat the wings completely dry before marinating, even a little surface moisture will prevent the coating from adhering evenly.
03 -
  • For the ultimate crunch, double-fry your wings by cooking them once at a lower temperature, letting them cool, then frying again at a higher heat.
  • If you don't have buttermilk, stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for five minutes.
  • Always fry in small batches, overcrowding the pot drops the oil temperature and results in greasy, unevenly cooked wings.
  • Toss wings in sauce immediately after frying while they're still hot, the heat helps the sauce cling and soak in slightly for better flavor.
Go back