Save The first time I attempted restaurant-style wings at home, I ended up with oil splattered across my backsplash and a batch of wings that were somehow both burnt and undercooked. My roommate walked in, took one look at the chaos, and suggested we just order delivery instead. That failure stuck with me though, and over the next year, I kept tinkering until I finally cracked the code to that impossible crispy exterior we all chase.
Last Super Bowl, I made these for a group of friends who usually order from the same wing place downtown. When they reached for seconds and thirds, someone finally asked where I ordered from. The look on their faces when I told them I made everything from scratch was better than any compliment. Now they text me weeks in advance whenever they are planning a party.
Ingredients
- 1.2 kg chicken wings: Separating at the joint and removing wing tips helps them cook evenly and makes them easier to eat
- 1 cup buttermilk: This is the secret to tender meat and it helps the flour coating stick better than plain milk ever could
- 1 teaspoon salt and 1/2 teaspoon black pepper: Season your buttermilk generously since the coating will have its own seasoning too
- 1 teaspoon garlic powder and onion powder: These two build that classic savory wing base everyone recognizes
- 1/2 teaspoon paprika: Adds a subtle smoky note and helps with that golden color we are all chasing
- 1/2 teaspoon cayenne pepper: Totally optional if you are sensitive to heat but it adds a nice background warmth
- 1 1/2 cups all-purpose flour: The base of your crispy coating and nothing beats it for that classic crunch
- 1/2 cup cornstarch: This is what makes restaurant wings so crispy and light
- 1 teaspoon baking powder: Creates tiny bubbles in the coating for extra crunch
- Sunflower or peanut oil: You need a neutral oil with a high smoke point for deep frying
- 1/3 cup hot sauce and 2 tablespoons butter: The classic Buffalo combination that started it all
- 1 teaspoon honey: Just enough to cut the vinegar tang and make people wonder what your secret is
- 1/2 cup Thai sweet chili sauce: Sweet sticky and impossible to stop eating once you start
- 1 tablespoon lime juice: Brightens up the sweet chili and keeps it from being too cloying
- 1/2 cup BBQ sauce: Use whatever brand you already love because this is about comfort
Instructions
- 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 though overnight will give you the best flavor penetration.
- Prepare the Coating:
- Whisk together flour cornstarch and baking powder in a separate bowl until everything is evenly combined. This mixture is what will create that shattering crunch everyone loves.
- Coat the Wings:
- Remove wings from marinade letting excess drip off then dredge each wing thoroughly in the flour mixture. Press the coating in gently so it sticks then place wings on a rack to rest for 10 minutes while the oil heats.
- Heat the Oil:
- Fill a large heavy pot with oil to a depth of about 5 cm and heat it to 175°C. Use a thermometer because oil that is too hot will burn before the inside cooks through.
- Fry the Wings:
- Working in batches so you do not crowd the pot fry wings for 8 to 10 minutes turning occasionally until they are deeply golden brown. Drain on a wire rack set over paper towels instead of paper towels alone which keeps them crispy.
- Make the Sauces:
- For Buffalo whisk hot sauce melted butter and honey until smooth. For Thai combine sweet chili sauce with lime juice and fish sauce if using. The BBQ sauce just needs to be warmed slightly so it coats the wings evenly.
- Toss and Serve:
- Divide the fried wings into three groups and toss each batch with one sauce or serve the sauces on the side. Garnish with fresh chives and serve with celery sticks and your choice of dressing.
Save My father in law who never compliments anything actually asked for the recipe after trying these at a family gathering. Now whenever we visit he checks if I am bringing my wings. It has become our thing and honestly I love being the person who makes the food everyone looks forward to.
Getting That Restaurant Crisp
The double frying technique might seem extra but it is what separates home wings from takeout. Fry once at a lower temperature to cook the meat through then let them cool while you heat the oil back up. The second quick fry at higher heat creates that glass like crust that stays crispy even under sauce.
Sauce Strategy
I always toss wings in sauce immediately after they come out of the fryer because the residual heat helps everything stick. If you are serving a crowd keep the sauced wings in a warm oven while you finish the rest. And never sauce all the wings at once because leftovers need to stay naked so they can be reheated properly.
Oil Management
Proper oil temperature makes or breaks this recipe. If your oil is too cool the wings will absorb grease and turn soggy. Too hot and they burn before the inside cooks. Invest in a good thermometer and trust it completely over your instincts. Let the oil come back to temperature between batches because crowding the pot drops the heat too fast.
- Save your cooled strained oil in the fridge for up to a month because seasoned oil makes even better fried chicken next time
- Never put a lid on hot oil because condensation will cause dangerous splattering
- Keep a box of baking soda nearby instead of water in case of any grease flare ups
Save There is something deeply satisfying about making a dish that usually feels like takeout only. Hope these become a staple in your house the way they have in mine.
Recipe FAQs
- → How can I make the wings extra crispy?
For maximum crispness, consider double-frying. Fry the wings once at a lower temperature (150°C/300°F) for about 7 minutes, allow them to cool slightly, then fry again at a higher temperature (190°C/375°F) for 2-3 minutes until golden brown and super crunchy.
- → Can I prepare these chicken wings ahead of time?
You can marinate the wings overnight for deeper flavor. The coated wings can also rest on a rack for up to 30 minutes before frying. Once fried, they are best served immediately, but leftovers can be reheated in an oven or air fryer to regain some crispness.
- → What if I don't have buttermilk for the marinade?
If buttermilk isn't available, you can easily make a substitute. Combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.
- → How can I adjust the spice level of the wings?
To increase the heat, add more cayenne pepper to the dry coating mixture. You can also boost the spice in the Buffalo sauce by adding extra hot sauce or a pinch of ground cayenne. For a milder version, simply omit the cayenne pepper from the coating.
- → What are good side dishes to serve with these wings?
These fried wings pair wonderfully with classic sides. Celery sticks and blue cheese or ranch dressing offer a refreshing contrast. For a heartier meal, consider serving them alongside coleslaw, corn on the cob, or even a light salad.
- → Can I bake or air-fry these wings instead of deep-frying?
While this method focuses on deep-frying for optimal crispness, you can try baking or air-frying. For baking, arrange 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 occasionally, until golden and cooked through.