Pin It The smell of hot oil and spices hit me the moment I walked into my neighbor's garage during the Super Bowl party three years ago. He was frying wings in a battered turkey fryer, flour dust still clinging to his apron, and the crunch when I bit into one rewired my brain. I went home that night determined to crack the code, and after a few smoky kitchen disasters and one very patient roommate, I finally nailed it. Now these wings are my go-to whenever I need to feed a crowd or just want to feel like a fry cook genius on a Saturday night.
I made these for my sister's birthday last summer, and she stood at the stove with me, stealing wings off the rack before I could even sauce them. We ended up with greasy fingers, laughing over which sauce was best, and she declared the Thai chili batch the winner even though she kept going back for the Buffalo ones. That night taught me that the best part of cooking wings is not the recipe, its thepeople hovering around the kitchen, unable to wait.
Ingredients
- Chicken wings: Buy whole wings and separate them yourself to save money, the drumettes and flats fry more evenly when theyre similar in size.
- Buttermilk: This is the secret to tender, flavorful meat, it breaks down proteins and adds a subtle tang that balances the richness of frying.
- Flour and cornstarch: The cornstarch is non-negotiable, it creates that extra crispy, almost glassy coating you cant get from flour alone.
- Baking powder: A tiny amount makes the skin puff up and crisp beautifully, just make sure its fresh or it wont do its job.
- Cayenne pepper: Start with less if youre nervous, you can always add heat with the sauce but you cant take it away once its in the coating.
- Oil for frying: Peanut oil has a high smoke point and adds a subtle nutty flavor, but sunflower works perfectly if you have nut allergies in the house.
- Hot sauce and butter: Franks RedHot and melted butter is the classic Buffalo combo, the butter mellows the heat and makes it cling to the wings.
- Thai sweet chili sauce: Look for it in the Asian aisle, the lime juice and fish sauce deepen the flavor and keep it from being too candy-sweet.
- BBQ sauce: Use whatever brand you love, I keep a smoky bourbon one on hand because it pairs perfectly with the crispy skin.
Instructions
- Marinate the Wings:
- Pour buttermilk over the wings in a big bowl, add all the spices, and give it a good toss with your hands so every piece is coated. Let them sit in the fridge for at least 30 minutes, though overnight makes them unbelievably tender and flavorful.
- Prepare the Coating:
- Whisk the flour, cornstarch, and baking powder together in a wide, shallow bowl. This dry mix is what builds that craggy, crunchy armor around each wing.
- Coat the Wings:
- Pull each wing out of the buttermilk, let the excess drip back into the bowl, then press it firmly into the flour mixture, turning to coat every angle. Set them on a rack and let them rest for 10 minutes so the coating sets and doesnt fall off in the oil.
- Heat the Oil:
- Fill your pot with about 2 inches of oil and clip a thermometer to the side, heat it slowly to 175 degrees Celsius. Patience here prevents burning and ensures even cooking.
- Fry the Wings:
- Lower wings gently into the oil in small batches, never crowding the pot or the temperature will drop and theyll get soggy. Fry for 8 to 10 minutes, turning them halfway through, until theyre deep golden and crispy, then lift them out onto a wire rack.
- Make the Sauces:
- Whisk the Buffalo ingredients in one bowl, stir the Thai mixture in another, and pour your BBQ sauce into a third. Taste each one and adjust, more honey if you want sweetness, more lime if you want brightness.
- Toss and Serve:
- Divide your wings into three piles and toss each in a different sauce, or leave them naked and let people dip. Scatter chopped chives on top, grab some celery sticks and a bowl of ranch, and get them on the table while theyre still hot.
Pin It There was a rainy Thursday night last fall when I made a double batch of these just because I was bored and restless. I ate a few, packed up the rest, and dropped them off at my friend's place who was working a late shift. She texted me a photo of the empty container an hour later with three fire emojis and the words marry me, and I knew these wings had earned their spot in my permanent rotation.
How to Get Extra Crispy Wings
The double-fry method is worth the extra step if you want wings that crunch like glass. Fry them once at a lower temperature, about 150 degrees Celsius, for 7 minutes to cook them through. Let them rest on a rack for at least 10 minutes, then fry again at 190 degrees for 2 to 3 minutes to crisp the outside into a shell that stays crunchy for hours. I learned this trick from a line cook I used to work with, and it changed everything.
Sauce Variations and Swaps
You can riff on these sauces endlessly once you understand the base. Mix honey with sriracha and a splash of soy for a sticky Asian glaze, or stir gochujang into mayo for a creamy Korean kick. I once made a garlic parmesan version by tossing hot wings in melted butter, minced garlic, and a snowstorm of grated parmesan, and people still ask me to make it again. The beauty of fried wings is that theyre a blank canvas, crispy and ready for whatever flavor mood youre in.
Storing and Reheating Leftovers
If you somehow have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in a 200 degree Celsius oven on a wire rack for about 10 minutes, not in the microwave or theyll turn rubbery and sad. The oven brings back most of the crispiness, though nothing beats them fresh from the fryer.
- Let wings cool completely before storing or condensation will make them soggy.
- Keep sauced and unsauced wings separate if you want to reheat without them getting mushy.
- Freeze uncooked coated wings on a tray, then bag them for frying straight from frozen when you need a quick fix.
Pin It These wings have become my love language, the thing I make when I want to show up for someone or celebrate nothing at all. Theyre messy, theyre indulgent, and theyre always gone faster than I expect.
Recipe FAQs
- → How do I get extra crispy chicken wings?
For maximum crispiness, use the double-fry method: fry wings first at 150°C (300°F) for 7 minutes, let them cool completely, then fry again at 190°C (375°F) for 2-3 minutes. The cornstarch and baking powder in the coating also help create an extra-crispy texture.
- → Can I make these wings ahead of time?
You can marinate the wings up to 24 hours in advance for deeper flavor. For best results, fry them just before serving. If you must prepare ahead, fry once, refrigerate, then do the second fry right before serving to restore crispiness.
- → What oil is best for frying chicken wings?
Use oils with high smoke points like peanut oil, sunflower oil, or vegetable oil. Peanut oil is preferred for its neutral flavor and ability to maintain consistent temperature. Avoid olive oil as it has a lower smoke point and can impart unwanted flavors.
- → How do I know when the wings are fully cooked?
Wings are done when they reach an internal temperature of 74°C (165°F) and are golden brown and crispy. They should take 8-10 minutes per batch. Use a meat thermometer to check the thickest part of the wing for food safety.
- → Can I bake these wings instead of frying?
Yes, you can bake them at 220°C (425°F) for 40-45 minutes, flipping halfway through. While baking is healthier, you won't achieve the same level of crispiness as deep frying. For better results when baking, place wings on a wire rack over a baking sheet.
- → What can I substitute for buttermilk?
Make a quick buttermilk substitute by combining 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. Plain yogurt thinned with a little milk also works well as a marinade.