Crispy Restaurant-Style Chicken Wings (View Print Version)

Golden crispy chicken wings served with Buffalo, Thai sweet chili, or BBQ sauce. Perfect for sharing.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated at the joint, wing tips removed

→ Marinade and 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

# Method:

01 - In a large bowl, toss chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Cover and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder until evenly combined.
03 - Remove wings from marinade, allowing excess liquid to drain. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure coating adheres. Place coated wings on a wire 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 the oil to 350°F using a kitchen thermometer.
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 sauce: whisk together hot sauce, melted butter, and honey. For Thai sauce: combine sweet chili sauce, lime juice, and fish sauce. Prepare BBQ sauce separately.
07 - Divide fried wings into three portions. Toss each group with desired sauce, or serve sauces on the side for dipping. Garnish with fresh chives or scallions and serve with celery sticks and blue cheese or ranch dressing.

# Expert Advice:

01 -
  • The contrast between the crispy, shatteringly good exterior and tender meat inside tastes like you've ordered from an upscale wing place, not cooked at home.
  • Buttermilk marinade does something magical—it tenderizes while adding subtle tang that makes the seasoning stick and sing.
  • Three sauce options mean you're never bored, and everyone at the table gets to customize their experience.
02 -
  • Oil temperature is everything—I learned this the hard way with a batch of wings that looked perfect but tasted like grease because my thermometer was sitting in a dead spot of oil that was actually 15 degrees cooler than I thought.
  • The double-fry method (7 minutes at 300°F, then 2 to 3 minutes at 375°F after cooling) creates an almost unbelievable crispness if you have time and patience, though the single fry method still delivers amazing results.
  • Cornstarch in the coating is not optional if you want that shatter-crunch texture; flour alone never quite gets there.
03 -
  • A wire rack with a baking sheet underneath is essential for draining because it keeps wings elevated and allows air to circulate, creating that final crispness that makes the difference between good and unforgettable.
  • Keep your oil between 170°C and 180°C (340°F to 355°F) for best results—this is the sweet spot where coating browns perfectly while meat cooks through without drying.
  • If you're making wings for a party, fry them 15 minutes before serving and keep them in a warm (not hot) oven at 100°C (200°F) so they stay warm and crispy without overcooking.
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