# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at the joint, 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:
01 - 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, up to overnight for best flavor.
02 - In another bowl, mix together flour, cornstarch, and baking powder until well combined.
03 - Remove wings from marinade, letting excess drip off. Dredge each wing thoroughly in the flour mixture, pressing to adhere. Place coated wings on a rack and let rest for 10 minutes.
04 - Fill a large, heavy pot or deep fryer with oil to a depth of 2 inches. Heat to 350°F.
05 - Fry wings in batches without overcrowding for 8 to 10 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack set over paper towels.
06 - For Buffalo: Whisk together hot sauce, melted butter, and honey. For Thai: Combine sweet chili sauce, lime juice, and fish sauce. For BBQ: Use your preferred BBQ sauce as is.
07 - Divide fried wings into three groups. Toss each group with one sauce, or serve sauces on the side for dipping. Garnish with chives or scallions and serve with celery and blue cheese or ranch dressing if desired.
