# 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
# Directions:
01 - In a large bowl, combine chicken wings with buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for optimal flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder until well combined.
03 - Remove marinated wings from refrigerator and allow excess buttermilk to drip off. Dredge each wing thoroughly in the flour mixture, pressing gently to ensure coating adheres properly. Arrange coated wings on a wire rack and let rest for 10 minutes.
04 - Fill a large heavy-bottomed pot or deep fryer with sunflower or peanut oil to a depth of 2 inches. Heat oil to 350°F using a thermometer to maintain accurate temperature.
05 - Working in batches to avoid overcrowding, carefully place coated wings into the hot oil. Fry for 8 to 10 minutes, turning occasionally, until golden brown and crispy. Using a slotted spoon or tongs, transfer fried wings to a wire rack set over paper towels to drain excess oil.
06 - For Buffalo sauce, whisk together hot sauce, melted butter, and honey. For Thai sauce, combine sweet chili sauce, lime juice, and fish sauce. For BBQ sauce, use directly from the container.
07 - Divide fried wings into three equal portions. Toss each portion with desired sauce, or serve sauces on the side for dipping. Arrange wings on a serving platter and garnish with fresh chives and sliced scallions. Serve alongside celery sticks and blue cheese or ranch dressing.
