Save to Pinterest The smell of frying chicken wings hit me the second I walked into my friend Mikes garage one Sunday afternoon, where he had a propane burner going and a crowd of people arguing about sauce choices. He handed me a wing fresh from the oil, no sauce, just crispy skin crackling under my fingers, and I realized Id been ordering mediocre wings for years when I could have been making them like this. That day changed everything. Now my kitchen smells like that garage every time I crave something crunchy, salty, and worth the mess.
I made these for a birthday party once and ran out of wing tips halfway through prep, so I just fried them anyway and put them in a bowl labeled chicken chips. They were gone in minutes. My cousin still asks when Im making those chips again, and I never have the heart to tell her they were scraps. That batch taught me that texture matters more than perfection, and that a hot, crunchy wing needs nothing but a napkin and good company.
Ingredients
- 1.2 kg chicken wings, separated at the joint, wing tips removed: Buy them already split if you can, it saves time and keeps your knife from slipping on joint cartilage.
- 1 cup buttermilk: This tenderizes the meat and helps the coating stick like glue, if you dont have it, stir a tablespoon of lemon juice into regular milk and wait five minutes.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper (optional): These go into the marinade to season the meat from the inside out, adjust cayenne depending on who youre feeding.
- 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: The cornstarch makes the crust shatteringly crisp, and the baking powder adds little air pockets that puff up in the oil.
- Sunflower or peanut oil, for deep frying: Use an oil with a high smoke point, you need at least 5 cm depth in your pot or the wings wont cook evenly.
- 1/3 cup hot sauce, 2 tablespoons unsalted butter, melted, 1 teaspoon honey: This is classic Buffalo sauce, the honey balances the vinegar tang and keeps it from being one-note heat.
- 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce (optional): The lime juice cuts through the sweetness and the fish sauce adds a savory depth that makes people guess what the secret is.
- 1/2 cup BBQ sauce: Use whatever bottle you already love, this is not the time to get fancy unless you want to.
- Fresh chives or scallions, celery sticks, blue cheese or ranch dressing: These are the classic sides that cool your mouth down between wings and make the plate look less like a pile of fried chaos.
Instructions
- Marinate the Wings:
- Toss the wings in a big bowl with buttermilk and all the marinade spices, making sure every piece is coated. Cover it and stick it in the fridge for at least 30 minutes, though overnight is when the magic really happens and the meat gets tender and deeply flavored.
- Prepare the Coating:
- Whisk together the flour, cornstarch, and baking powder in a separate bowl until theres no lumps. This dry mix is what creates that shell you hear crunch from across the room.
- Coat the Wings:
- Pull the wings out of the marinade and let the excess buttermilk drip off, then press each one into the flour mixture until its completely covered. Set them on a wire rack and let them rest for 10 minutes so the coating can set and wont fall off in the oil.
- Heat the Oil:
- Pour oil into a heavy pot or deep fryer until its about 5 cm deep and heat it to 175 degrees Celsius. Use a thermometer because guessing will either give you greasy wings or burnt ones.
- Fry the Wings:
- Lower the wings into the oil in small batches, dont crowd the pot or the temperature will drop and theyll steam instead of fry. Fry for 8 to 10 minutes, turning them now and then, until theyre deep golden brown and crispy, then move them to a wire rack to drain.
- Make the Sauces:
- Whisk the hot sauce, melted butter, and honey together for Buffalo, stir the chili sauce with lime juice and fish sauce for Thai, and leave the BBQ sauce as is. You can make these while the wings fry so everything is ready at the same time.
- Toss & Serve:
- Divide the wings into three piles and toss each pile in a different sauce, or just put the sauces in bowls and let people dip. Scatter chives or scallions on top and serve with celery sticks and a bowl of blue cheese or ranch on the side.
Save to Pinterest I served these at a backyard cookout once and watched my neighbor, who swore he only liked boneless wings, eat 11 of them before admitting he was wrong his whole life. He stood by the fryer with a beer in one hand and a wing in the other, shaking his head at himself. Food has a way of breaking people out of their habits if you make it good enough.
Choosing Your Sauce
Buffalo is sharp and tangy, Thai is sweet with a hint of funk, and BBQ is smoky and familiar. I usually make all three and let people mix and match, because the best part of wings is watching someone discover their new favorite by accident. If youre feeding kids, go easy on the cayenne and let them stick to BBQ, then sneak them a Thai wing when theyre feeling brave.
Making It Ahead
You can marinate the wings the night before and even coat them a few hours early, just keep them uncovered in the fridge so the coating stays dry. Fry them right before serving, though, because reheated wings never hit the same no matter what the internet tells you. If you have leftovers, reheat them in a hot oven on a wire rack, not the microwave, and accept that theyll be good but not great.
Serving Suggestions
Wings are best with cold beer, something crisp like a lager or pilsner that wont fight with the spice. If youre going wine, pick a chilled white like Riesling that has a little sweetness to calm the heat. Serve them on a big platter with plenty of napkins, celery sticks for crunch, and a bowl of blue cheese or ranch dressing thick enough to cling to the wing when you dip it.
- Add pickles or pickled vegetables on the side for a sharp, briny contrast.
- If youre making a full spread, pair these with coleslaw, cornbread, or a simple green salad.
- Leftover sauce keeps in the fridge for a week and works on everything from fries to grilled vegetables.
Save to Pinterest These wings turn any ordinary night into something people remember, the kind of meal that makes everyone reach for one more even when theyre full. Make them once and youll never order delivery wings again.
Recipe FAQ
- → Can I make these wings ahead of time?
Yes, you can marinate the wings up to 24 hours in advance for deeper flavor. For best results, fry them just before serving to maintain crispiness. If reheating, use an oven at 200°C (400°F) for 10 minutes.
- → What's the secret to extra crispy wings?
The combination of cornstarch and baking powder in the coating creates exceptional crispiness. For even crispier results, try the double-fry method: fry at lower temperature first, cool, then fry again at higher heat.
- → Can I bake these instead of frying?
Yes, place 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 still delicious.
- → How do I know when the oil is hot enough?
Use a thermometer to reach 175°C (350°F). Without a thermometer, drop a small piece of bread into the oil; it should sizzle and turn golden in about 60 seconds when the temperature is right.
- → What can I substitute for buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. Plain yogurt thinned with milk also works well.
- → How should I store leftover wings?
Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C (400°F) for 10-12 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
