Crispy Fried Chicken Wings (Printable)

Crispy fried wings with Buffalo, Thai sweet chili, or BBQ sauce. Restaurant-quality appetizer ready in 45 minutes.

# 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, optional
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, optional

→ BBQ Sauce

19 - 1/2 cup BBQ sauce

→ Garnish

20 - Fresh chives or scallions, sliced
21 - Celery sticks
22 - Blue cheese or ranch dressing

# Preparation Steps:

01 - In a large bowl, combine chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cover and refrigerate for at least 30 minutes, preferably overnight for optimal flavor development.
02 - In a separate bowl, whisk together flour, cornstarch, and baking powder until evenly combined.
03 - Remove wings from marinade, allowing excess buttermilk to drain. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure full adhesion. Transfer coated wings to a wire rack and allow to rest for 10 minutes.
04 - Fill a large heavy-bottomed pot or deep fryer with oil to a depth of 2 inches. Heat oil to 350°F, verified with a thermometer.
05 - Working in batches to avoid overcrowding, fry wings for 8 to 10 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack lined with paper towels to drain excess oil.
06 - For Buffalo sauce, whisk hot sauce with melted butter and honey. For Thai sauce, combine sweet chili sauce, lime juice, and fish sauce. BBQ sauce may be used directly from the container.
07 - Divide fried wings into three portions. Coat each portion with your chosen sauce or present sauces separately for dipping. Garnish with fresh chives and serve alongside celery sticks and blue cheese or ranch dressing.

# Expert Suggestions:

01 -
  • The buttermilk marinade keeps the meat juicy even after frying, so you never bite into anything dry or disappointing.
  • Three different sauces mean everyone at the table gets exactly what they crave, no compromises needed.
  • The cornstarch and baking powder trick creates an audibly crispy crust that stays crunchy long after plating.
  • Theyre easy enough for a Tuesday night but impressive enough to serve at a party without breaking a sweat.
02 -
  • Letting the coated wings rest for 10 minutes before frying makes all the difference, the coating dries out just enough to create that shatteringly crisp crust.
  • Maintaining oil temperature is critical, use a thermometer and fry in small batches so the heat stays consistent and every wing comes out perfect.
  • If you skip the buttermilk marinade, the meat will be drier and the coating won't stick as well, so don't rush this step.
03 -
  • Pat the wings dry after marinating and before coating, any extra moisture will prevent the flour from sticking properly and ruin your crust.
  • Use a heavy pot with high sides to prevent oil splatter, and never fill it more than halfway to avoid dangerous overflow.
  • Toss wings in sauce immediately after frying while they're still hot, the heat helps the sauce cling and soak into every crevice.
  • For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free blend and check that your sauces are certified gluten-free.
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