Save The first time I made these wings, my kitchen smelled like a Friday night sports bar and I couldnt have been happier. Id been attempting restaurant-style crispy wings for years, always ending up with soggy skin or too-thick breading. That night, watching the bubbles rise around golden brown wings in my cast iron pot, I finally understood the magic of buttermilk and the perfect oil temperature. My roommate walked in, drawn by the scent like a cartoon character floating toward a pie on a windowsill.
Last Super Bowl, I made these for a crowd of twelve people who normally claim they dont like wings. Within twenty minutes, the platter was empty and three people were asking for the recipe. One friend stood by the stove, watching me fry the second batch like it was some kind of kitchen wizardry. Theres something universally satisfying about hot, crispy wings that makes people gather around the kitchen island and forget about whatever game is actually on TV.
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Ingredients
- Chicken wings: Separating them at the joint creates more surface area for that crispy coating and makes eating so much easier
- Buttermilk: This is the secret weapon for tenderness and tang, but you can fake it with milk plus lemon juice in a pinch
- Flour mixture: The cornstarch is what gives you that restaurant crunch while baking powder adds extra lightness
- Hot sauce: Franks RedHot is the classic choice but any hot sauce you love will work beautifully
- Thai sweet chili sauce: Found in most Asian grocers, this creates the most incredible sticky glaze people cant stop eating
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Instructions
- Marinate the Wings:
- Toss the wings with buttermilk and all those spices until theyre well coated, then let them soak up all that flavor for at least 30 minutes in the fridge. The longer they sit, the more tender and flavorful they become, so overnight is even better if you can plan ahead.
- Prepare the Coating:
- Whisk together your flour, cornstarch, and baking powder until theyre perfectly combined in a shallow bowl. This mixture is what creates that signature crunch that makes restaurant wings so addictive.
- Coat the Wings:
- Pull wings from the marinade, let the excess drip off for a second, then press them firmly into the flour mixture. Lay them on a wire rack for about 10 minutes so the coating sets up and sticks better during frying.
- Heat the Oil:
- Pour oil into your heavy pot until its about 2 inches deep, then heat it to exactly 350 degrees. Using a thermometer takes all the guesswork out and prevents wings from being greasy or undercooked.
- Fry the Wings:
- Cook wings in small batches so they dont crowd each other, turning them occasionally until theyre deeply golden. Let them drain on a wire rack instead of paper towels so steam can escape and they stay crispy on all sides.
- Make the Sauces:
- Whisk hot sauce with melted butter and honey for classic Buffalo, combine sweet chili sauce with lime for the Thai version, or just warm up your favorite BBQ sauce. Having all three options feels like having a wing bar in your own kitchen.
- Toss and Serve:
- Divide the cooked wings into groups and toss them in your chosen sauces while theyre still hot. Garnish with fresh chives and set out celery sticks with dressing for the full game day experience.
Save These wings have become my go-to for gatherings because they make people so unreasonably happy. My dad, who claims he doesnt care for fried food, ate six of the Thai sweet chili ones last Christmas and kept going back for more. Theres something about making food that people get excited about, that makes them linger at the table longer than they planned.
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Getting That Perfect Crunch
The double-frying technique sounds like extra work, but it produces the kind of crispy skin that makes people ask what your secret is. Fry once at lower temperature to cook the meat through, let them cool completely, then fry again at higher heat just before serving. Its how restaurants get that shattering crunch that keeps you coming back.
Sauce Strategy
I learned the hard way that tossing all wings in sauce at once makes them soggy by the time everyone eats. Now I keep the wings plain and serve the sauces on the side, or toss in small batches right before eating. This keeps the crispy coating intact and lets people try all three flavors without committing to just one.
Making Ahead
You can marinate the wings up to 24 hours ahead and even coat them in the flour mixture hours before frying. Just keep them on a wire rack in the fridge so air circulates and the coating stays crunchy.
- Fry the wings completely earlier in the day and reheat at 400 degrees for 10 minutes to restore crispiness
- Set up a wing bar with all three sauces and let guests customize their own plate
- Keep cooked wings warm in a 200 degree oven if youre frying in batches for a crowd
Save Whether its game day or just Tuesday, these wings have a way of making ordinary dinners feel like a celebration. Theres genuine joy in biting through that crispy coating into tender, flavorful meat.
Questions & Answers
- → How do I make the wings extra crispy?
Use the double-fry method: fry at 150°C (300°F) for 7 minutes, let cool, then fry again at 190°C (375°F) for 2-3 minutes. The resting period after coating also helps achieve crispiness.
- → Can I bake these wings 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 as crispy as fried but still delicious.
- → What oil is best for frying chicken wings?
Sunflower or peanut oil work best due to their high smoke points and neutral flavors. Vegetable or canola oil are also suitable alternatives.
- → How long should I marinate the wings?
Minimum 30 minutes for decent flavor, but overnight marination in buttermilk yields the most tender and flavorful results.
- → Can I prepare the wings ahead of time?
Yes, marinate and coat the wings up to 4 hours ahead. Keep refrigerated on a rack until ready to fry. Fry just before serving for best texture.
- → What temperature should the oil be for frying?
Maintain oil at 175°C (350°F) for standard frying. Use a thermometer to monitor temperature and adjust heat between batches to keep it consistent.
