Save The smell of frying chicken has a way of pulling everyone into the kitchen, no questions asked. I started making these wings on a lazy Sunday afternoon when I had more time than plan, and by the time the first batch hit the oil, my neighbor was knocking on the door asking what smelled so good. Now they show up for every game night, three sauce bowls ready, napkins stacked high. There is something about that first crack of golden crust that makes all the prep worth it.
I made these for my cousins birthday once, and we ended up sitting on the back porch long after the food was gone, fingers still sticky, arguing about which sauce was best. The Buffalo camp was loud and loyal, the Thai sweet chili folks kept going back for more, and one person quietly devoured all the BBQ wings without saying a word. It became our tradition after that, wings and debates, every few months like clockwork. Some recipes just become the backdrop for the best conversations.
Ingredients
- Chicken wings (1.2 kg): Always separate them at the joint and toss the tips, or save the tips for stock because they add no meat but great flavor to broth.
- Buttermilk (1 cup): This is the secret to tenderness, the acid breaks down the protein gently and the thickness clings to every surface for maximum flavor.
- All purpose flour (1 1/2 cups): The base of your coating, it crisps up beautifully and holds onto all those spices you worked into the mix.
- Cornstarch (1/2 cup): This is what gives you that extra shatter when you bite in, the kind of crunch that makes people pause mid chew.
- Baking powder (1 teaspoon): A tiny amount makes a huge difference in texture, it helps the coating puff and crisp instead of going soggy.
- Garlic powder, onion powder, paprika, cayenne (1 teaspoon each, cayenne optional): These build the flavor foundation, and you can adjust the cayenne depending on who is eating.
- Oil for frying (sunflower or peanut): Pick an oil with a high smoke point so it stays clean and neutral, letting the chicken flavor shine through.
- Hot sauce, butter, honey (Buffalo sauce): The classic trio, tangy and rich with just a touch of sweetness to balance the heat.
- Thai sweet chili sauce, lime juice, fish sauce (Thai sauce): Bright and sticky, this one disappears fast because it hits sweet, sour, and savory all at once.
- BBQ sauce (1/2 cup): Use whatever bottle makes you happy, whether it is smoky, tangy, or sweet as molasses.
- Garnishes (chives, celery, blue cheese or ranch): These are optional but they turn a plate of wings into a proper spread that feels generous and complete.
Instructions
- Marinate the Wings:
- Toss the wings in buttermilk with all the seasonings, making sure every piece is coated, then cover and let them sit in the fridge for at least 30 minutes or up to overnight. The longer they marinate, the more flavor soaks in and the juicier they stay after frying.
- Prepare the Coating:
- Mix the flour, cornstarch, and baking powder together in a wide, shallow bowl. This dry mixture is going to turn into that golden shell you are after.
- Coat the Wings:
- Pull each wing out of the marinade, let the excess drip off, then press it firmly into the flour mixture until every inch is covered. Set them on a wire rack and let them rest for 10 minutes so the coating sets and does not fall off in the oil.
- Heat the Oil:
- Pour oil into a heavy pot or deep fryer until it is about 5 cm deep, then heat it to 175 degrees Celsius. Use a thermometer because guessing the temperature is how you end up with greasy or burnt wings.
- Fry the Wings:
- Lower the wings into the hot oil in small batches, do not crowd them or the temperature will drop and they will steam instead of fry. Turn them occasionally and fry for 8 to 10 minutes until they are deeply golden and crispy, then lift them out and drain on a wire rack.
- Make the Sauces:
- Whisk together the hot sauce, melted butter, and honey for Buffalo, mix the sweet chili sauce with lime juice and fish sauce for Thai, and pour your favorite BBQ sauce into a bowl. Taste each one and tweak if you want more heat, more tang, or more sweetness.
- Toss and Serve:
- Divide the wings into three portions and toss each with a different sauce, or leave them plain and serve the sauces on the side for dipping. Scatter some sliced chives or scallions over the top, set out celery sticks and blue cheese or ranch, and watch them disappear.
Save One evening I brought a platter of these to a potluck and someone asked if I catered on the side. I did not, but I also did not correct them right away because it felt good to know these wings could hold their own against anything store bought. Food that makes people assume you are a professional is food worth making again. That night I went home with an empty plate and three requests for the recipe.
Getting the Crispiest Results
If you want wings that stay crispy even after sitting out for a few minutes, try the double fry method. Fry them once at a lower temperature around 150 degrees Celsius for about 7 minutes, let them cool on the rack, then fry them again at 190 degrees Celsius for 2 to 3 minutes. The first fry cooks them through, the second fry makes the coating impossibly crunchy. It is an extra step, but when you bite into that glass like shell, you will understand why restaurants do it this way.
Sauce Variations and Swaps
You are not locked into these three sauces, they are just the ones I keep coming back to because they please a crowd. Try tossing wings in garlic parmesan butter, honey sriracha glaze, or even a tangy mustard sauce if that is what you are craving. The beauty of plain fried wings is they are a blank canvas, and once you nail the fry, the flavor possibilities are endless. Keep a few bottles in the fridge and let people build their own flavor adventure.
Serving and Storing
These wings are best served hot and fresh, straight from the fryer to the table while the coating is still crackling. If you have leftovers, store them in an airtight container in the fridge for up to three days, then reheat them in a 200 degree Celsius oven for about 10 minutes to bring back the crispness. Do not microwave them unless you want sad, rubbery wings that taste nothing like what you made.
- Serve with plenty of napkins, cold beer, and a big bowl for the bones.
- Celery sticks and carrot sticks add crunch and a cool contrast to the rich, saucy wings.
- If you are feeding a crowd, double the recipe and set up a sauce bar so everyone can customize their plate.
Save There is nothing fancy about chicken wings, but there is something deeply satisfying about making them this well. Every time I pull a batch out of the oil and hear that crackling sound, I remember why I keep coming back to this recipe.
Recipe FAQs
- → How do I make the wings extra crispy?
Double-fry the wings for maximum crispiness. First fry at 150°C for 7 minutes, let them cool completely, then fry again at 190°C for 2-3 minutes. The baking powder in the coating also helps create a crunchier exterior.
- → Can I prepare these wings ahead of time?
Yes, marinate the wings in buttermilk up to overnight for deeper flavor. You can also coat them in flour mixture up to 2 hours before frying. Keep coated wings refrigerated on a wire rack until ready to fry.
- → What oil temperature is best for frying wings?
Maintain oil at 175°C (350°F) for perfectly cooked wings. Use a thermometer to monitor temperature and avoid overcrowding the pot, which causes temperature drops and soggy wings.
- → Can I make this without buttermilk?
Absolutely. Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes to curdle, and use as a buttermilk substitute. The acidity helps tenderize the chicken.
- → How do I store and reheat leftover wings?
Store unsauced wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 10-12 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy.
- → What sides pair well with these wings?
Classic accompaniments include celery and carrot sticks, blue cheese or ranch dressing for dipping, coleslaw, potato wedges, or corn on the cob. A crisp lager or chilled white wine complements the rich flavors.