Save My kitchen counter was a mess of flour, buttermilk dripping down the side of a bowl, and about two dozen wings waiting to meet hot oil. I had promised my brother I could make wings better than his favorite bar, which was a bold claim considering I had never deep-fried anything larger than a donut hole. The oil shimmered at exactly 175 degrees, my hands were shaking a little, and I thought, well, no turning back now. That batch came out so crispy and golden I actually laughed out loud. He never went back to that bar for wings again.
I made these for a small birthday gathering once, and I watched people go quiet when they took their first bite, which is the highest compliment food can get. Someone asked if I had a food truck in secret. Another person ate nine wings and apologized to no one. That night, I learned that homemade fried chicken wings do not need an occasion, they create one.
Ingredients
- 1.2 kg chicken wings, separated at the joint, wing tips removed: Using wings with the drumette and flat separated gives you even cooking and makes them easier to eat, plus removing the tips means no wasted oil space on parts with barely any meat.
- 1 cup buttermilk: This is the secret to tender, flavorful wings, the acidity breaks down the meat gently and the thickness clings to every surface so the coating sticks like glue.
- 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: These seasonings build layers of flavor in both the marinade and the coating, and the cayenne is optional but highly recommended for a gentle warmth that does not overpower.
- 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: The cornstarch adds extra crunch, and the baking powder creates tiny air pockets that make the coating shatter when you bite into it.
- Sunflower or peanut oil, for deep frying: Both oils have high smoke points and neutral flavors, so your wings taste like wings and not like the oil they were cooked in.
- 1/3 cup hot sauce, 2 tablespoons unsalted butter, 1 teaspoon honey: Buffalo sauce is a balance of heat, richness, and just a touch of sweetness, and mixing it fresh means you control every note.
- 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce: The lime juice brightens the sweetness and the fish sauce adds a savory depth that makes this sauce unforgettable.
- 1/2 cup BBQ sauce: Use your favorite store-bought or homemade BBQ sauce here, because this is your chance to make the recipe your own.
- Fresh chives or scallions, celery sticks, blue cheese or ranch dressing: These garnishes and sides are optional but they turn a plate of wings into a full experience, cool and crunchy against hot and crispy.
Instructions
- Marinate the Wings:
- In a large bowl, toss the chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne, making sure every piece is coated. Cover and refrigerate for at least 30 minutes, though overnight is even better if you have the time because the flavors soak in deep.
- Prepare the Coating:
- In another bowl, whisk together the flour, cornstarch, and baking powder until well combined. This dry mixture is going to give you that restaurant-quality crunch you are after.
- Coat the Wings:
- Remove the wings from the marinade and let the excess drip off, then dredge each wing thoroughly in the flour mixture, pressing firmly so the coating really sticks. Place the coated wings 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:
- Fill a large, heavy pot or deep fryer with oil to a depth of about 5 cm and heat it to 175 degrees Celsius. Use a thermometer to check because guessing the temperature is how you end up with soggy or burnt wings.
- Fry the Wings:
- Fry the wings in batches, making sure not to overcrowd the pot, for 8 to 10 minutes, turning occasionally until they are golden brown and crispy all over. Drain them on a wire rack set over paper towels so they stay crispy instead of sitting in their own oil.
- Make the Sauces:
- For Buffalo, whisk together hot sauce, melted butter, and honey until smooth. For Thai, combine sweet chili sauce, lime juice, and fish sauce. For BBQ, just use your preferred sauce straight from the bottle or jar.
- Toss and Serve:
- Divide the fried wings into three groups and toss each group with one of the sauces, or serve the sauces on the side for dipping if people want to control their own flavor. Garnish with chives or scallions and serve with celery sticks and blue cheese or ranch dressing if desired.
Save There was a Sunday afternoon when I made these wings with no plan and no guests, just because I wanted them. I sat on the back porch with a plate, a cold drink, and the satisfaction of knowing I could make something this good whenever I wanted. That is when cooking stops being a task and starts being a gift you give yourself.
Getting That Extra Crunch
If you want wings that shatter when you bite into them, try the double-fry method. Fry them once at 150 degrees Celsius for about 7 minutes, let them cool completely on a rack, then fry them again at 190 degrees Celsius for 2 to 3 minutes. The first fry cooks them through, the second fry crisps the coating to an almost glass-like texture. It is more work, but the difference is dramatic and worth every extra minute.
Sauce Variations and Substitutions
You are not locked into these three sauces, they are just a starting point. I have tossed wings in garlic parmesan butter, honey sriracha, even a tangy mustard glaze, and every version worked beautifully. If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. For a gluten-free version, swap the all-purpose flour for a gluten-free blend and check your sauces for hidden wheat.
Serving and Pairing Ideas
Wings are finger food, which means people relax when they eat them. I like to serve them on a big platter with celery sticks, carrot sticks, and small bowls of blue cheese and ranch dressing so everyone can build their own perfect bite. A crisp lager or a chilled white wine cuts through the richness, but honestly, a cold soda or iced tea works just as well.
- Set out extra napkins and small plates so people do not feel like they are making a mess.
- Keep a batch warm in a low oven while you fry the rest so everything comes to the table hot.
- Leftover wings reheat beautifully in a hot oven or air fryer, do not use the microwave or they will lose their crunch.
Save Once you make these wings at home, you will realize how easy it is to create something that tastes expensive and impressive with just a pot, some oil, and a little patience. They are worth every minute, and the look on peoples faces when they taste them is worth even more.
Recipe Q&A
- → How do I get extra crispy chicken wings?
Use the double-fry method: fry first at 150°C (300°F) for 7 minutes, let cool completely, then fry again at 190°C (375°F) for 2-3 minutes. The cornstarch and baking powder in the coating also contribute to maximum crispiness.
- → Can I make these wings ahead of time?
Yes, marinate the wings up to 24 hours in advance for deeper flavor. You can also coat them a few hours ahead and refrigerate uncovered to help the coating dry, which improves crispiness when frying.
- → What oil is best for frying chicken wings?
Use oils with high smoke points like peanut oil, sunflower oil, or vegetable oil. These can withstand the 175°C (350°F) frying temperature without breaking down or imparting unwanted flavors.
- → How do I know when the wings are fully cooked?
Wings should be golden brown and crispy on the outside, with an internal temperature of 75°C (165°F). They typically take 8-10 minutes per batch when frying at the correct temperature.
- → Can I bake these wings instead of frying?
Yes, bake at 220°C (425°F) for 40-45 minutes, flipping halfway through. While they won't be quite as crispy as fried, you'll still get delicious results with less oil.
- → What's the best way to serve chicken wings?
Serve immediately while hot and crispy with celery sticks and blue cheese or ranch dressing on the side. Offer multiple sauce options so guests can choose their favorite or try all three.