Save The smell hit me before I even opened the door, that unmistakable scent of hot oil and perfectly crisping skin that could only mean one thing: wings were happening. My neighbor was hosting a game night, and I volunteered to bring the main event, armed with nothing but a deep pot, a candy thermometer I'd never used, and way too much confidence. What I didn't expect was how quiet the room would get when I walked in with three platters, each one glistening with a different sauce. Sometimes the best recipes aren't the ones you grew up with, they're the ones that make a room full of strangers stop talking and start reaching.
I made these for my sister's birthday once, back when she was convinced homemade wings could never compete with her favorite sports bar. She ate seven before admitting I might be onto something, then polished off four more while pretending to check her phone. The next year, she didn't ask what I was bringing, she just texted me a single emoji: a chicken drumstick. That's when I knew this recipe had earned its place in the rotation, not because it was fancy, but because it made people happy in that specific, uncomplicated way only really good fried food can.
Ingredients
- 1.2 kg (2.5 lbs) chicken wings, separated at the joint, wing tips removed: Look for wings that are roughly the same size so they cook evenly, and don't skip removing the tips, they don't crisp well and just take up precious frying space.
- 1 cup buttermilk: This is the secret to tender, flavorful meat, the acidity breaks down proteins while the fat keeps everything moist, and it helps the coating stick like glue.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper (optional): These go into the marinade to build flavor from the inside out, and you can dial the cayenne up or down depending on your crowd.
- 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: The flour gives structure, the cornstarch adds crunch, and the baking powder creates tiny air pockets that make the coating extra crispy.
- Sunflower or peanut oil, for deep frying: Choose an oil with a high smoke point and neutral flavor, you need enough to submerge the wings at least halfway so they fry evenly.
- 1/3 cup hot sauce (e.g., Franks RedHot), 2 tablespoons unsalted butter, melted, 1 teaspoon honey: The classic Buffalo trio, tangy, rich, and just sweet enough to round out the heat.
- 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce (optional): This combination is sticky, bright, and addictive, the lime juice cuts the sweetness and the fish sauce adds a savory depth.
- 1/2 cup BBQ sauce (your favorite variety): Use whatever you love, whether it's smoky, sweet, or vinegar-forward, because the wings are good enough to let the sauce be the star.
- Fresh chives or scallions, sliced, celery sticks, blue cheese or ranch dressing: These are classic garnishes that add freshness and give people something cool and creamy to balance the heat.
Instructions
- Marinate the Wings:
- Toss the wings with buttermilk and all the spices in a large bowl, making sure every piece is coated, then cover and refrigerate for at least 30 minutes or up to overnight. The longer they sit, the more flavor they'll soak up, and the meat will be impossibly tender.
- Prepare the Coating:
- Whisk together the flour, cornstarch, and baking powder in a separate bowl until there are no lumps. This dry mixture is what's going to create that craggy, crispy shell you're after.
- Coat the Wings:
- Pull the wings out of the marinade one at a time, letting the excess drip back into the bowl, then press each one firmly into the flour mixture so it's completely covered. Set them on a wire rack and let them rest for 10 minutes, this drying time helps the coating stick and crisp up beautifully.
- Heat the Oil:
- Pour oil into a heavy pot or deep fryer to a depth of about 5 cm (2 inches) and heat it to 175°C (350°F), using a thermometer to check. Don't skip the thermometer, too cool and the wings get greasy, too hot and they burn before they cook through.
- Fry the Wings:
- Working in batches so the pot isn't crowded, carefully lower the wings into the hot oil and fry for 8 to 10 minutes, turning them occasionally with tongs until they're deep golden brown. Transfer them to a wire rack set over paper towels to drain, and resist the urge to pile them up or they'll steam and lose their crispness.
- Make the Sauces:
- For Buffalo, whisk together the hot sauce, melted butter, and honey until smooth, for Thai, mix the sweet chili sauce with lime juice and fish sauce, and for BBQ, just pour your favorite sauce into a bowl. Each one takes less than a minute and gives you three completely different flavor profiles.
- Toss & Serve:
- Divide the fried wings into three portions and toss each group in a different sauce, or leave them plain and serve the sauces on the side for dipping. Garnish with sliced chives or scallions and serve with celery sticks and blue cheese or ranch dressing.
Save There's a moment right after you pull the first batch out of the oil, when the wings are too hot to eat but everyone's hovering around the stove anyway, sneaking glances and pretending they're just there to help. Someone always burns their tongue on the first one, and everyone laughs, and suddenly the kitchen feels less like a workspace and more like the center of everything. That's when I remember why I keep making these, not because they're hard or impressive, but because they turn any gathering into something people actually want to be part of.
How to Get Extra Crispy Wings
If you want wings that shatter when you bite into them, try the double-fry method: fry them once at 150°C (300°F) for about 7 minutes, then let them cool completely on a rack. When you're ready to serve, heat the oil to 190°C (375°F) and fry them again for 2 to 3 minutes until they're deeply golden and incredibly crisp. It's an extra step, but the texture is worth it, and you can do the first fry hours ahead to make party prep easier.
Sauce Variations and Pairings
Once you've mastered the base recipe, the sauce possibilities are endless: try honey sriracha for sweet heat, garlic parmesan with melted butter and grated cheese, or a Korean gochujang glaze with sesame seeds. I've even tossed them in lemon pepper seasoning with a drizzle of garlic butter, and they disappeared faster than the sauced ones. The beauty of these wings is that the coating is flavorful enough to stand alone, so you can experiment without worrying about ruining the batch.
Make Ahead and Storing Tips
You can marinate the wings up to 24 hours in advance, which actually makes them even more tender and flavorful, and the coated wings can sit on a rack in the fridge for up to an hour before frying. Leftovers keep in the fridge for 2 days, and while they won't be quite as crispy, you can reheat them in a 200°C (400°F) oven for 10 minutes to bring back some of that crunch.
- If you're serving a crowd, keep the first batches warm in a low oven (around 95°C or 200°F) while you finish frying.
- Always let the oil return to temperature between batches, it only takes a minute or two and makes a huge difference.
- Save your frying oil by straining it through a fine-mesh sieve once it cools, you can reuse it once or twice for more wings or other fried foods.
Save These wings have become my go-to whenever I need to feed people I actually care about impressing, and the best part is they never feel like work. They feel like an excuse to stand around the kitchen, drink something cold, and watch people get happy over crispy chicken.
Recipe FAQ
- → How do I make the wings extra crispy?
Double-fry your wings for maximum crispiness. First fry at 150°C for 7 minutes, let them cool, then fry again at 190°C for 2-3 minutes. The buttermilk marinade and cornstarch in the coating also contribute to extra crunch.
- → Can I bake these wings instead of frying?
Yes, you can bake them at 200°C (400°F) for 40-45 minutes, flipping halfway through. While baked wings won't be quite as crispy as fried, they'll still be delicious and use the same marinade and coating technique.
- → How long should I marinate the chicken wings?
Marinate for at least 30 minutes, but overnight marination gives the best flavor and tenderness. The buttermilk helps tenderize the meat while the spices infuse deep into the chicken.
- → What oil is best for frying chicken wings?
Sunflower or peanut oil works best due to their high smoke points. Vegetable oil or canola oil are also suitable alternatives. Maintain the oil temperature at 175°C for optimal results.
- → Can I prepare the wings ahead of time?
You can marinate and coat the wings up to 4 hours ahead, keeping them refrigerated. However, fry them just before serving for maximum crispiness. Sauces can be made 2-3 days in advance and stored in the refrigerator.
- → What if I don't have buttermilk?
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly, and you'll have a perfect buttermilk substitute for marinating.