Save These Fried Chicken Wings are the quintessential American appetizer, delivering a restaurant-quality crunch right in your own kitchen. This medium-difficulty recipe yields approximately 24 wings (4 servings), each marinated in buttermilk and seasoned with a aromatic blend of garlic, onion, and paprika to ensure every bite is as flavorful as it is crispy.
Save The secret to these wings lies in the resting period after coating, which allows the seasoned flour to adhere perfectly to the buttermilk-soaked chicken. Whether you are hosting a game day party or simply craving a savory snack, these wings provide the perfect canvas for your favorite dipping sauces and garnishes.
Ingredients
- Chicken: 1.2 kg (2.5 lbs) chicken wings, separated at the joint, wing tips removed
- Marinade & Coating: 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp cayenne pepper (optional), 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder
- For Frying: Sunflower or peanut oil
- Buffalo Sauce: 1/3 cup hot sauce, 2 tbsp unsalted butter (melted), 1 tsp honey
- Thai Sweet Chili Sauce: 1/2 cup Thai sweet chili sauce, 1 tbsp lime juice, 1 tsp fish sauce (optional)
- BBQ Sauce: 1/2 cup BBQ sauce
- Garnish (optional): Fresh chives or scallions, celery sticks, blue cheese or ranch dressing
Instructions
- 1. Marinate the Wings
- In a large bowl, toss chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cover and refrigerate for at least 30 minutes (up to overnight for best flavor).
- 2. Prepare the Coating
- In another bowl, mix together flour, cornstarch, and baking powder.
- 3. Coat the Wings
- Remove wings from marinade, letting excess drip off. Dredge each wing thoroughly in the flour mixture, pressing to adhere. Place coated wings on a rack and let rest 10 minutes.
- 4. Heat the Oil
- Fill a large, heavy pot or deep fryer with oil to a depth of 5 cm (2 inches). Heat to 175°C (350°F).
- 5. Fry the Wings
- Fry wings in batches (do not overcrowd) for 8–10 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack set over paper towels.
- 6. Make the Sauces
- For Buffalo: Whisk together hot sauce, melted butter, and honey. For Thai: Combine sweet chili sauce, lime juice, and fish sauce. For BBQ: Use your preferred BBQ sauce as is.
- 7. Toss & Serve
- Divide fried wings into three groups. Toss each group with one sauce, or serve sauces on the side for dipping. Garnish with chives/scallions and serve with celery and blue cheese or ranch dressing if desired.
Zusatztipps für die Zubereitung
For extra-crispy wings, try a double-fry: fry once at 150°C (300°F) for 7 minutes, cool, then fry again at 190°C (375°F) for 2–3 minutes. If you do not have buttermilk, you can substitute it with 1 cup of milk plus 1 tablespoon of lemon juice.
Varianten und Anpassungen
For a spicier kick, add more cayenne to the coating or the sauces. If you need a gluten-free option, use a gluten-free flour blend. Note that this recipe contains dairy and wheat, and the Thai sauce may contain fish if fish sauce is used.
Serviervorschläge
Serve the wings hot, garnished with chives and accompanied by crisp celery sticks. They are best paired with a chilled ranch or blue cheese dressing. For drinks, a crisp lager or a chilled white wine beautifully balances the spicy and savory flavors.
Save With 520 calories and 33g of protein per serving, these wings are as filling as they are delicious. Enjoy the perfect restaurant-style appetizer right at your dinner table.
Cooking Questions
- → How do I get extra crispy chicken wings?
Use the double-fry method: fry at 150°C for 7 minutes, let cool completely, then fry again at 190°C for 2-3 minutes. The cornstarch in the coating and resting period after breading also contribute to maximum crispiness.
- → Can I bake these wings instead of frying?
Yes, bake at 220°C (425°F) for 40-45 minutes, flipping halfway through. Place wings on a wire rack over a baking sheet for air circulation. They won't be quite as crispy as fried, but still delicious.
- → What's the best oil temperature for frying chicken wings?
Maintain oil at 175°C (350°F) for standard frying. Use a thermometer to monitor temperature, as it will drop when you add wings. Fry in small batches to prevent temperature fluctuations.
- → How long should I marinate the wings?
Minimum 30 minutes for adequate flavor, but overnight marinating in buttermilk yields the most tender and flavorful results. The acid in buttermilk helps tenderize the meat while adding tangy depth.
- → Can I make the sauces ahead of time?
Absolutely. All three sauces can be prepared up to 3 days in advance and stored in the refrigerator. Reheat Buffalo sauce gently before tossing with hot wings for best coating.
- → What can I substitute for buttermilk?
Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using. Plain yogurt thinned with a little milk also works well as a substitute.