Pin it The sound of wings hitting hot oil is one of my favorite kitchen symphonies. I was never confident frying anything until a friend showed me how forgiving chicken wings actually are, thick enough to stay juicy, small enough to cook through without burning. Now I make them whenever I need something that feels like a celebration without much fuss. The trick is not overthinking it, just good seasoning, hot oil, and patience. That first batch I ever made disappeared in minutes, and Ive been chasing that same crispy satisfaction ever since.
I started making these for Sunday football gatherings, and they became the thing people asked about before they even confirmed theyd come. One time I forgot to separate the wings at the joint and had to do it mid prep with everyone already at my door. It was messy and chaotic, but nobody cared once the first tray came out golden and crackling. Theres something about hot wings that makes a room feel instantly relaxed. Even the quietest guests will reach for seconds.
Ingredients
- Chicken wings: Buy them already split if you can, it saves time and keeps your cutting board from looking like a crime scene.
- Buttermilk: This tenderizes the meat and helps the coating stick like glue, dont skip the soak.
- All purpose flour and cornstarch: The combo gives you that light, extra crunchy shell that shatters when you bite into it.
- Baking powder: A secret weapon for crispiness, it reacts with the heat and creates tiny bubbles in the crust.
- Hot sauce and butter: The classic Buffalo duo, balanced with a touch of honey to round out the heat.
- Thai sweet chili sauce: Sticky, sweet, and tangy, it clings to every ridge of the fried coating.
- BBQ sauce: Use whatever bottle makes you happy, this is your chance to show off a favorite brand.
- Oil for frying: Peanut or sunflower oil can handle the heat without smoking up your kitchen.
Instructions
- Marinate the Wings:
- Toss the wings in buttermilk and all the spices, then cover and chill for at least 30 minutes. If you have time, let them sit overnight and the flavor will soak in deep.
- Prepare the Coating:
- Whisk together the flour, cornstarch, and baking powder in a wide bowl. Make sure its evenly mixed so every wing gets the same crispy treatment.
- Coat the Wings:
- Lift each wing from the marinade, shake off the excess, then press it into the flour mixture until its fully covered. Let them rest on a rack for 10 minutes so the coating sets and doesnt fall off in the oil.
- Heat the Oil:
- Pour about 2 inches of oil into a heavy pot and bring it to 175 degrees Celsius. Use a thermometer, guessing the temp is how you end up with soggy or burnt wings.
- Fry the Wings:
- Work in small batches, sliding the wings gently into the oil and frying for 8 to 10 minutes until deep golden. Dont crowd the pot or the temperature will drop and theyll steam instead of crisp.
- Make the Sauces:
- Whisk the Buffalo ingredients together, stir the Thai sauce with lime and fish sauce, and keep the BBQ simple. Have them ready in separate bowls before the wings finish frying.
- Toss and Serve:
- Divide the hot wings into three piles and toss each with a different sauce, or leave them plain and let people dip. Scatter some chives on top and serve with celery and ranch.
Pin it The first time I served these at a birthday dinner, I made way too many and thought wed have leftovers for days. By the time we cleared the table, there wasnt a single wing left, just a pile of bones and sticky fingers. Someone said they tasted like the wings we used to get at that bar downtown, and I took it as the highest compliment. Food that reminds people of a good time is food worth making again.
Getting the Perfect Crunch
The cornstarch is what gives these wings that glass like shatter when you bite down. Ive tried batches with just flour, and they come out fine but not spectacular. The baking powder adds another layer of texture by creating air pockets in the crust as it fries. If you want to go even crispier, try the double fry method: cook them once at a lower temp to render the fat, let them cool, then hit them with high heat for a final crackle.
Sauce Variations
Buffalo is the classic, but dont sleep on the Thai sweet chili, its become my go to when I want something a little less aggressive. The lime juice cuts through the richness of the fried coating and keeps things bright. I once added a spoonful of gochujang to the BBQ sauce on a whim, and it turned into a sweet spicy glaze that had everyone asking what I did differently. Play around, wings are very forgiving when it comes to flavor.
Serving and Storing
These wings are best eaten right away while theyre still crackling hot, but if you have leftovers, reheat them in a hot oven instead of the microwave. I lay them on a wire rack over a baking sheet and blast them at 200 degrees Celsius for about 8 minutes. They wont be quite as crispy as fresh, but theyll come close. If youre making them ahead for a party, fry them once, cool them completely, then finish with the second fry just before serving.
- Serve with celery sticks, carrot sticks, and a thick blue cheese or ranch dressing for dipping.
- If youre feeding a crowd, double the recipe and set up a sauce bar so people can mix and match.
- Leftover wings can be chopped and tossed into a salad or tucked into a wrap the next day.
Pin it Theres nothing fancy about fried chicken wings, but theres also nothing quite like them when theyre done right. Make these once and youll understand why people get so excited when you say youre bringing wings.
Recipe FAQ
- → How long should I marinate the chicken wings?
Marinate the wings in buttermilk for at least 30 minutes, though overnight marination yields the most tender, flavorful results. The buttermilk tenderizes the meat while the spices penetrate deeply.
- → What oil temperature is best for frying chicken wings?
Maintain oil temperature at 175°C (350°F) for perfectly crispy wings. Use a thermometer to monitor temperature, as oil that's too hot burns the coating while leaving meat undercooked, and oil that's too cool makes greasy wings.
- → Can I make these wings ahead of time?
Yes, fry the wings completely, cool them, and refrigerate for up to 2 days. Reheat in a 200°C (400°F) oven for 10-12 minutes to restore crispiness before tossing with sauce.
- → What makes these wings extra crispy?
The combination of cornstarch and baking powder in the flour coating creates exceptional crispiness. Cornstarch forms a lighter, crunchier crust, while baking powder helps the coating bubble and crisp during frying.
- → How do I prevent overcrowding when frying?
Fry wings in batches of 6-8 pieces, ensuring they have space to float freely. Overcrowding lowers oil temperature and causes steaming instead of frying, resulting in soggy wings.
- → Can I bake these wings instead of frying?
While frying produces the crispiest results, you can bake coated wings at 220°C (425°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy but still delicious.