Crispy Restaurant-Style Chicken Wings (Print View)

Golden crispy wings with buttermilk marinade, served with Buffalo, Thai sweet chili, or BBQ sauce options.

# Components:

→ Chicken

01 - 2.5 lbs chicken wings, separated at the joint, wing tips removed

→ Marinade and Coating

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon paprika
08 - 0.5 teaspoon cayenne pepper
09 - 1.5 cups all-purpose flour
10 - 0.5 cup cornstarch
11 - 1 teaspoon baking powder

→ For Frying

12 - Sunflower or peanut oil for deep frying

→ Buffalo Sauce

13 - 0.33 cup hot sauce
14 - 2 tablespoons unsalted butter, melted
15 - 1 teaspoon honey

→ Thai Sweet Chili Sauce

16 - 0.5 cup Thai sweet chili sauce
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon fish sauce

→ BBQ Sauce

19 - 0.5 cup BBQ sauce

→ Garnish

20 - Fresh chives or scallions, sliced
21 - Celery sticks
22 - Blue cheese or ranch dressing

# Directions:

01 - In a large bowl, combine chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for optimal flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder until well combined.
03 - Remove wings from marinade, allowing excess liquid to drip off. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure even adhesion. Arrange coated wings on a wire rack and allow to rest for 10 minutes.
04 - Fill a large heavy-bottomed pot or deep fryer with sunflower or peanut oil to a depth of 2 inches. Heat oil to 350°F, using a thermometer to monitor temperature accurately.
05 - Working in batches to avoid overcrowding, carefully add wings to hot oil. Fry for 8 to 10 minutes, turning occasionally with tongs, until wings achieve golden brown color and crispy texture. Transfer cooked wings to a wire rack lined with paper towels to drain excess oil.
06 - For Buffalo sauce, whisk together hot sauce, melted butter, and honey. For Thai sweet chili sauce, combine sweet chili sauce, fresh lime juice, and fish sauce. BBQ sauce may be used directly from the container.
07 - Divide fried wings into three portions. Toss each portion with desired sauce or serve sauces on the side for dipping. Garnish with fresh chives or scallions. Serve with celery sticks and blue cheese or ranch dressing on the side.

# Expert Advice:

01 -
  • Achieve a shatteringly crisp texture with a specialized flour and cornstarch coating.
  • Enjoy ultimate variety with three sauce options: spicy Buffalo, Thai Sweet Chili, and classic BBQ.
  • The buttermilk marinade keeps the chicken incredibly tender and succulent on the inside.
02 -
  • Always use a thermometer to maintain the oil at 175°C (350°F); if the oil is too cold, the wings will be greasy.
  • Letting the wings rest on a wire rack for 10 minutes after dredging is crucial for keeping the crust intact during frying.
  • Drain the cooked wings on a wire rack rather than directly on paper towels to maintain maximum airflow and crunch.
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