Save to Pinterest Standing in my college apartment kitchen, I watched my roommate's eyes widen as I pulled that first batch from the oil. The sound of sizzling chicken filled our tiny space, followed quickly by three hungry guys grabbing paper towels like their lives depended on it.
Last summer I made these for a neighborhood block party and the platter vanished in seven minutes flat. My neighbor asked for the recipe before she even finished her first wing, buffalo sauce still glistening on her fingers.
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Ingredients
- Chicken wings: Separating at the joint and removing wing tips gives you that restaurant style drummette and flat presentation
- Buttermilk: The acidity tenderizes the meat while creating the perfect adhesive surface for the flour coating
- Flour and cornstarch blend: Cornstarch is the secret weapon that creates that glassy crispy shell
- Baking powder: Adds tiny bubbles to the coating for extra crunch and lightness
- Paprika and cayenne: Build layers of heat and that beautiful golden red color
- Hot sauce butter mixture: melted butter tames the vinegar heat while adding rich clinging power
- Honey: Just enough sweetness to balance the sharp buffalo heat perfectly
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Instructions
- Marinate the chicken:
- Toss the wings with buttermilk and all the spices until evenly coated. Cover and refrigerate for at least 30 minutes, though overnight gives you the deepest flavor penetration.
- Prepare the coating station:
- Whisk together the flour, cornstarch, and baking powder in a large shallow bowl until completely blended.
- Coat each wing:
- Lift wings from the marinade letting excess drip off, then press them firmly into the flour mixture. Set on a wire rack for 10 minutes to let the coating set.
- Heat your oil:
- Pour oil into a heavy pot or Dutch oven until it is 5cm deep. Heat to 175°C while you finish preparing the wings.
- Fry in batches:
- Cook only 6 to 8 wings at a time for 8 to 10 minutes, turning occasionally until deep golden brown. Drain on a wire rack instead of paper towels to maintain crispiness.
- Whisk up your sauces:
- Combine hot sauce, melted butter, and honey for buffalo. Mix sweet chili sauce with lime juice and fish sauce for Thai variation.
- Toss and serve:
- Divide the crispy wings among three bowls and toss each group with a different sauce. Garnish with sliced chives and serve immediately.
Save to Pinterest My sister called me at midnight once, demanding to know how I got that crunch. She had been trying to replicate wings from a local spot for months without success until I shared the cornstarch secret.
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Getting That Restaurant Crunch
The cornstarch in your coating creates a delicate, glassy crunch that flour alone cannot achieve. I discovered this by accident when I ran low on flour during a Super Bowl party and had to improvise. The result was better than anything I had made before.
Sauce Timing Wisdom
Toss wings in sauce immediately after frying while they are still hot and slightly steaming. This helps the sauce cling to every crispy crag. Waiting even five minutes means your sauce slides right off instead of coating properly.
Oil Temperature Control
Invest in a good instant read thermometer or an oil thermometer. Keeping the oil at 175°C prevents soggy, greasy wings while ensuring the chicken cooks through before the coating burns.
- Never crowd the pot or the oil temperature will plummet
- Let the oil fully recover between batches for consistent results
- Fry wing tips separately if you want to make them into crispy nibbles
Save to Pinterest These wings have turned regular Tuesdays into celebrations and made me the designated cook for every football party. Watching people reach for that second wing before finishing the first is the best feeling in the world.
FAQs About This Recipe
- → How do I get extra crispy chicken wings?
For maximum crispiness, use the double-fry method: fry at 150°C for 7 minutes, let cool completely, then fry again at 190°C for 2-3 minutes. The cornstarch in the coating also helps achieve that signature crunch.
- → Can I make these wings ahead of time?
Yes, marinate the wings overnight for deeper flavor. You can also fry them a few hours ahead and reheat in a 200°C oven for 10 minutes to restore crispiness before tossing with sauce.
- → What oil temperature is best for frying wings?
Maintain oil at 175°C (350°F) for perfectly cooked wings. Too low and they'll absorb oil and become greasy; too high and they'll burn outside while staying raw inside. Use a thermometer for accuracy.
- → Can I bake these instead of frying?
Yes, arrange coated wings on a wire rack over a baking sheet and bake at 220°C (425°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy but will still be delicious.
- → What's the best way to separate chicken wings?
Locate the joint between the drumette and flat, then cut straight through with a sharp knife. Remove the wing tip entirely as it contains mostly skin and bone with little meat.
- → Can I use frozen chicken wings?
Yes, but thaw them completely in the refrigerator first and pat very dry with paper towels. Excess moisture will prevent the coating from adhering properly and reduce crispiness.
