Restaurant-quality crispy chicken wings, seasoned and fried to perfection. Enjoy with Buffalo, Thai chili, or classic BBQ dips.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade & Coating
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon cayenne pepper
09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon baking powder
→ For Frying
12 - Sunflower or peanut oil for deep frying
→ Buffalo Sauce
13 - 1/3 cup hot sauce
14 - 2 tablespoons unsalted butter, melted
15 - 1 teaspoon honey
→ Thai Sweet Chili Sauce
16 - 1/2 cup Thai sweet chili sauce
17 - 1 tablespoon lime juice
18 - 1 teaspoon fish sauce
→ BBQ Sauce
19 - 1/2 cup BBQ sauce
→ Garnish
20 - Fresh chives or scallions, sliced
21 - Celery sticks
22 - Blue cheese or ranch dressing
# How to Make It:
01 - Combine chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a large bowl. Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor penetration.
02 - Whisk together flour, cornstarch, and baking powder in a separate bowl until thoroughly combined.
03 - Remove wings from marinade, allowing excess to drip off. Dredge each wing in the flour mixture, pressing firmly to ensure coating adheres. Place coated wings on a wire rack and let rest for 10 minutes to set the coating.
04 - Pour oil into a heavy pot or deep fryer to a depth of 2 inches. Heat until the temperature reaches 350°F.
05 - Fry wings in small batches to avoid overcrowding. Cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack lined with paper towels to drain.
06 - For Buffalo sauce: whisk hot sauce, melted butter, and honey until smooth. For Thai sauce: stir together sweet chili sauce, lime juice, and fish sauce. For BBQ sauce: use as-is.
07 - Divide fried wings into three equal portions. Toss each portion with a different sauce, or serve sauces on the side for dipping. Garnish with sliced chives or scallions. Serve with celery sticks and blue cheese or ranch dressing.
