# Required ingredients:
→ Chicken
01 - 2.5 lbs chicken wings, separated at 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 fresh 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 it:
01 - In a large bowl, combine buttermilk with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add chicken wings and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight for maximum flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder until fully combined and free of lumps.
03 - Remove wings from marinade, allowing excess buttermilk to drip off. Working in batches, dredge each wing thoroughly in the flour mixture, pressing gently to ensure coating adheres. Place coated wings on a wire rack set over a baking sheet and allow to rest for 10 minutes at room temperature.
04 - Fill a large heavy pot or deep fryer with sunflower or peanut oil to a depth of 2 inches. Insert a thermometer and heat oil to 350°F, allowing 15-20 minutes for the oil to reach and stabilize at the target temperature.
05 - Working in batches to avoid overcrowding, carefully add wings to the hot oil. Fry for 8-10 minutes, turning occasionally with tongs or a slotted spoon, until wings achieve a deep golden brown color and crispy exterior. Transfer to a clean wire rack set over paper towels to drain excess oil.
06 - For Buffalo sauce, whisk together hot sauce, melted butter, and honey in a small bowl. For Thai sweet chili sauce, combine sweet chili sauce, lime juice, and fish sauce in a separate bowl. For BBQ sauce, pour into a serving bowl as is.
07 - Divide fried wings into three equal portions. Toss each portion with one sauce until evenly coated, or arrange wings on a serving platter and offer sauces on the side for dipping. Garnish with sliced chives and scallions. Serve alongside celery sticks and blue cheese or ranch dressing for accompaniment.
