Fried Chicken Wings

There is nothing quite like the satisfaction of biting into a perfectly crispy, golden-brown chicken wing. Whether you are hosting a game day party or simply craving a restaurant-quality appetizer at home, these Fried Chicken Wings offer the ultimate crunch. With three distinct sauce options—tangy Buffalo, exotic Thai sweet chili, and classic BBQ—this recipe ensures there is something for everyone at the table.

Save

The secret to achieving that signature restaurant-style finish is the double-dip process: marinating the wings in buttermilk and then dredging them in a seasoned flour and starch blend. This method not only helps the coating adhere but also creates those delicious craggy bits that hold onto the sauce.

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, for deep frying
• 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: 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 or up to overnight for the best flavor.

2. Prepare the Coating

In another bowl, mix together flour, cornstarch, and baking powder until well combined.

3. Coat the Wings

Remove wings from the marinade, letting excess liquid drip off. Dredge each wing thoroughly in the flour mixture, pressing firmly to adhere. Place coated wings on a rack and let rest for 10 minutes.

4. Heat the Oil

Fill a large pot or deep fryer with oil to a depth of 5 cm (2 inches). Heat the oil to 175°C (350°F).

5. Fry the Wings

Fry wings in batches for 8–10 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pot. Drain on a wire rack set over paper towels.

6. Make the Sauces

For Buffalo, whisk hot sauce, butter, and honey. For Thai, combine sweet chili sauce, lime juice, and fish sauce. For BBQ, use your favorite variety as is.

7. Toss & Serve

Divide the wings into three groups and toss each with a different sauce, or serve them on the side for dipping. Garnish with chives and serve with celery and dressing.

Zusatztipps für die Zubereitung

To ensure your wings stay crispy, always drain them on a wire rack instead of directly on paper towels. This allows air to circulate and prevents the bottom of the wings from becoming soggy while they cool.

Varianten und Anpassungen

If you need a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For those who enjoy extra heat, increase the amount of cayenne pepper in the coating or add extra hot sauce to the Buffalo mixture.

Serviervorschläge

Serve these wings hot with a side of crisp celery sticks and plenty of blue cheese or ranch dressing for dipping. They pair exceptionally well with a cold, crisp lager or a chilled glass of white wine.

Save

With these restaurant-quality Fried Chicken Wings, you can bring the sports bar experience right to your dining room. Master the art of the perfect fry and enjoy the variety of flavors that come with these three delicious sauces.

Recipe Questions & Answers

→ How can I make my fried chicken wings extra crispy?

For maximum crispiness, consider double-frying. Fry the wings once at a lower temperature (around 150°C/300°F) for 7 minutes, allow them to cool slightly, then fry again at a higher temperature (around 190°C/375°F) for 2-3 minutes until deeply golden.

→ What's the purpose of cornstarch in the coating?

Cornstarch is key for achieving that extra-crispy exterior on your wings. It helps create a lighter, crispier crust compared to using flour alone, and also aids in absorbing moisture from the chicken.

→ Can I prepare the wings ahead of time?

Yes, you can marinate the chicken wings in buttermilk for up to overnight in the refrigerator for the best flavor penetration. You can also coat the wings a short while in advance (about 10-15 minutes) before frying, allowing the coating to adhere well.

→ What are some good alternatives if I don't have buttermilk?

If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.

→ How do I ensure the wings are cooked through?

The best way to ensure your wings are fully cooked and safe to eat is to use a meat thermometer. They should reach an internal temperature of 74°C (165°F). Frying them for 8-10 minutes in oil heated to 175°C (350°F) typically achieves this.

→ Can I bake or air fry these wings instead?

While this method is optimized for deep frying, you could adapt it for baking or air frying for a different texture. For baking, place coated wings on a wire rack over a baking sheet and bake at 200°C (400°F) for 40-50 minutes, flipping halfway. For air frying, cook at 190°C (375°F) for 20-25 minutes, shaking the basket frequently.