Save to Pinterest The smell of frying chicken wings hit me the moment I walked into my cousin's garage one Sunday afternoon, where he'd set up a propane burner and a dented stockpot. He was flipping wings with a pair of tongs, grease popping, radio blaring classic rock. I asked what his secret was, and he just shrugged and said buttermilk and patience. That day I learned more about frying than any cookbook ever taught me, standing on concrete with a beer in one hand and a notebook in the other.
I made these for a birthday party once and ran out of hot sauce halfway through. Panic set in until someone suggested we just serve them naked with extra dipping sauces on the side. Turns out, the wings were so good on their own that half the guests skipped the sauce entirely. That's when I realized the coating and fry were doing all the heavy lifting.
Ingredients
- 1.2 kg (2.5 lbs) chicken wings, separated at the joint, wing tips removed: Buy them already split if you can, it saves time and keeps your cutting board cleaner.
- 1 cup buttermilk: The acidity tenderizes the meat and helps the flour stick like glue.
- 1 teaspoon salt: Don't skip this in the marinade or the wings will taste flat no matter how good the sauce is.
- 1/2 teaspoon black pepper: Freshly ground makes a difference you can actually taste.
- 1 teaspoon garlic powder: Not garlic salt, the powder gives you control over seasoning.
- 1 teaspoon onion powder: Adds a subtle sweetness that balances the heat.
- 1/2 teaspoon paprika: Smoked paprika works too if you want a deeper flavor.
- 1/2 teaspoon cayenne pepper (optional): Start with less if you're cooking for kids or cautious eaters.
- 1 1/2 cups all-purpose flour: The backbone of the coating, plain and reliable.
- 1/2 cup cornstarch: This is the secret to that extra crunch.
- 1 teaspoon baking powder: Creates tiny air pockets that puff up and crisp beautifully.
- Sunflower or peanut oil, for deep frying: Both have high smoke points and neutral flavors.
- 1/3 cup hot sauce (e.g., Franks RedHot): Frank's is classic, but any cayenne-based hot sauce works.
- 2 tablespoons unsalted butter, melted: This makes the Buffalo sauce cling and adds richness.
- 1 teaspoon honey: Just enough sweetness to round out the heat.
- 1/2 cup Thai sweet chili sauce: Look for it in the Asian aisle, it's sweet, tangy, and a little spicy.
- 1 tablespoon lime juice: Fresh lime brightens the whole sauce.
- 1 teaspoon fish sauce (optional): Adds umami depth, but you can skip it if you're not a fan.
- 1/2 cup BBQ sauce (your favorite variety): Use what you love, whether it's smoky, tangy, or sweet.
- Fresh chives or scallions, sliced: A little green on top makes everything look and taste better.
- Celery sticks: Classic wing accompaniment, crunchy and cooling.
- Blue cheese or ranch dressing: For dipping, because some traditions are worth keeping.
Instructions
- Marinate the Wings:
- Toss the wings with buttermilk and all the spices in a big bowl, making sure every piece is coated. Cover it, stick it in the fridge, and let it sit for at least 30 minutes, though overnight is even better if you've got the time.
- Prepare the Coating:
- In a separate bowl, whisk together the flour, cornstarch, and baking powder until it's evenly mixed. This dry mixture is what's going to give you that crispy shell.
- Coat the Wings:
- Pull the wings out of the marinade and let the excess drip off, then press each one firmly into the flour mixture so it sticks. Set them on a wire rack and let them rest for 10 minutes so the coating sets up properly.
- Heat the Oil:
- Pour enough oil into a heavy pot or deep fryer to come up about 5 cm (2 inches). Heat it to 175°C (350°F) and use a thermometer to keep it steady.
- Fry the Wings:
- Drop the wings in gently, a few at a time so the temperature doesn't drop, and fry for 8 to 10 minutes, turning them now and then until they're golden and crispy. Lift them out and set them on a rack over paper towels to drain.
- Make the Sauces:
- For Buffalo, whisk hot sauce, melted butter, and honey together. For Thai, mix sweet chili sauce, lime juice, and fish sauce if you're using it. For BBQ, just pour your favorite sauce into a bowl.
- Toss & Serve:
- Split the wings into three piles and toss each with a different sauce, or just put the sauces in bowls and let people dip. Sprinkle with chives or scallions and serve with celery and blue cheese or ranch on the side.
Save to Pinterest One winter evening, I made a double batch of these for a playoff game and set out all three sauces in little bowls. By halftime, people were mixing sauces, dipping celery in the leftover Buffalo butter, and arguing over which flavor was best. Nobody touched the nachos I'd also made. That's when I knew these wings had officially become my signature move.
Double Frying for Maximum Crunch
If you want wings that stay crispy even after sitting out for a while, try frying them twice. First fry at 150°C (300°F) for about 7 minutes, then let them cool completely on a rack. When you're ready to serve, fry them again at 190°C (375°F) for 2 to 3 minutes until they're deeply golden. The first fry cooks them through, the second fry crisps the coating into something almost architectural.
Sauce Swaps and Flavor Twists
You're not locked into these three sauces. I've tossed wings in everything from honey mustard to gochujang glaze to garlic parmesan butter. The key is to add the sauce right after frying while the wings are still hot so it clings and soaks in a little. If you're serving a crowd, set out a few options and let people build their own flavor combinations.
Storing and Reheating Leftovers
Leftover wings can be kept in the fridge for up to three days in an airtight container. To bring them back to life, spread them on a baking sheet and reheat in a 200°C (400°F) oven for about 10 minutes until they're hot and the coating crisps up again. Microwaving will make them soggy, so avoid it if you can.
- Don't sauce the wings until you're ready to eat them, sauced wings don't reheat as well.
- Freeze unsauced fried wings for up to a month and reheat straight from frozen in the oven.
- If you're meal prepping, marinate and coat the wings ahead, then fry them fresh when you're ready.
Save to Pinterest These wings have become the thing I make when I want to feel like I'm throwing a party, even if it's just me and a couple of friends on a Tuesday. They're worth the mess and the smell that lingers until Thursday.
Common Recipe Questions
- → How do I achieve maximum crispiness when frying chicken wings?
The key is using a combination of cornstarch with flour in your coating, which creates an extra-crispy exterior. Maintain oil temperature at 175°C (350°F) and avoid overcrowding the pot, which drops temperature. For ultra-crispy wings, use the double-fry method: first fry at 150°C for 7 minutes, cool completely, then fry again at 190°C for 2-3 minutes.
- → Can I prepare wings ahead of time?
Yes, marinate wings in buttermilk mixture for up to overnight for deeper flavor development. However, fry them fresh for best crispiness. You can coat them up to 4 hours ahead and store on a rack in the refrigerator before frying. Fried wings are best served immediately but can be reheated in a 200°C oven for 5 minutes.
- → What oil temperature is best for frying?
Maintain oil at 175°C (350°F) for optimal results. Use a reliable thermometer to monitor temperature throughout cooking. Oil that's too cool produces greasy, soggy wings; oil that's too hot burns the exterior before the inside cooks through. Allow 2-3 minutes between batches for oil temperature to recover.
- → How can I make this gluten-free?
Substitute the all-purpose flour with a high-quality gluten-free flour blend. Use cornstarch to maintain the crispy texture. For sauces, verify all ingredients are gluten-free, particularly hot sauce and BBQ sauce, which sometimes contain hidden gluten. Thai sweet chili sauce is typically gluten-free but always check labels.
- → Can I bake these wings instead of frying?
While baking won't replicate the deep-fried texture, you can achieve crispy results by misting coated wings with cooking spray and baking at 220°C on a wire rack for 25-30 minutes. Flip halfway through. For better texture, broil for the final 2-3 minutes. Fried wings have superior crispiness and flavor absorption with sauce.
- → What's the best way to reheat leftover wings?
Reheat in a 200°C oven for 5-7 minutes to restore crispiness, placing wings on a wire rack so air circulates underneath. Avoid microwaving, which makes them soggy. If reheating with sauce, add it after warming to prevent sogginess. Crispy wings are best consumed fresh but store well in an airtight container for up to 3 days.