Crispy Restaurant-Style Chicken Wings

The crackling sound of wings hitting hot oil still makes me look up from whatever I'm doing. I started making these on a Sunday when the craving hit hard and takeout felt too expensive for what you actually get. After a few rounds of soggy failures, I figured out that resting the coated wings and not crowding the pot were the real game changers. Now these wings come out with that shatteringly crisp skin that makes everyone grab three before they even sit down.

I made these for a small birthday gathering last spring and watched people go quiet for the first few bites, which is always the best compliment. My friend who swears she doesn't like spicy food ended up fighting over the last Buffalo wing. The kitchen smelled like a sports bar for two days, but no one complained.

Ingredients

• 1.2 kg chicken wings, separated at the joint, tips removed: The tips don't have much meat, so save them for stock or toss them so you're only frying the good parts.
• 1 cup buttermilk: This tenderizes the meat and helps the coating stick like glue, if you don't have it, stir a tablespoon of lemon juice into regular milk and wait five minutes.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper: These spices build the base flavor, the cayenne is optional but I always add it for a gentle warmth that doesn't scream spicy.
• 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: The cornstarch and baking powder are the secret to that extra-crispy texture that stays crunchy even after the wings cool a bit.
• Sunflower or peanut oil, for deep frying: Use an oil with a high smoke point, you need enough to submerge the wings at least halfway so they fry evenly.
• 1/3 cup hot sauce, 2 tablespoons unsalted butter, 1 teaspoon honey: This makes a classic Buffalo sauce with just enough sweetness to balance the heat.
• 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce: The lime brightens it up and the fish sauce adds a savory depth that makes people ask what's in there.
• 1/2 cup BBQ sauce: Use whatever brand you love, this is the crowd-pleaser that even picky eaters will go for.
• Fresh chives or scallions, celery sticks, blue cheese or ranch dressing: Classic garnishes that add freshness and give you something cool and creamy to cut through the richness.

Instructions

Marinate the Wings:

Toss the wings with buttermilk and all the spices in a large bowl, making sure every piece is coated. Cover and let them sit in the fridge for at least 30 minutes, though overnight is even better if you have the time.

Prepare the Coating:

In a separate bowl, whisk together the flour, cornstarch, and baking powder until everything is evenly mixed. This dry mixture is what gives you that thick, craggy crust.

Coat the Wings:

Pull the wings out of the buttermilk, let the excess drip off, then press each piece firmly into the flour mixture so it really sticks. Set them on a wire rack and let them rest for 10 minutes so the coating sets up and doesn't fall off in the oil.

Heat the Oil:

Pour oil into a heavy pot or deep fryer until it's about 5 cm deep, then heat it to 175°C. Use a thermometer because guessing the temperature is how you end up with raw or burnt wings.

Fry the Wings:

Fry the wings in small batches, turning them occasionally, for 8 to 10 minutes until they're deep golden and crispy. Don't crowd the pot or the temperature will drop and they'll get greasy instead of crisp.

Make the Sauces:

For Buffalo, whisk hot sauce, melted butter, and honey in a small bowl. For Thai, mix sweet chili sauce, lime juice, and fish sauce, and for BBQ, just pour your favorite sauce into a bowl.

Toss and Serve:

Divide the fried wings into three groups and toss each with a different sauce, or leave them naked and serve the sauces on the side for dipping. Garnish with chives or scallions and serve with celery and blue cheese or ranch.

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There's something about a big plate of wings that turns any regular evening into a small celebration. I've served these at game nights, casual dinners, and once just because it was Tuesday and I felt like it. Every time, people stay in the kitchen instead of moving to the table, picking at the wings straight off the cooling rack.

Getting That Restaurant Crunch

The secret is in the double coating and the resting time. When you press the wings into the flour mixture after they've been soaking in buttermilk, little bits of wet batter cling to the dry flour and create those craggy, crispy bits that make wings so addictive. If you skip the 10-minute rest, the coating can slide right off when it hits the oil. I learned this the hard way after fishing soggy flour clumps out of my pot more than once. For an even crispier result, try the double-fry method mentioned in the notes.

Sauce Strategies

You can toss all the wings in one sauce if everyone agrees, but I like offering variety so people can try a little of everything. Tossing the wings in sauce right after frying means the heat helps the sauce cling and soak in slightly, but some people prefer them crispy and naked with sauce on the side for dipping. If you're making these ahead, keep the wings and sauces separate until just before serving so they stay as crunchy as possible. Leftover wings reheat well in a hot oven, but they'll never be as perfect as they are fresh.

Serving and Pairing

Wings are casual food, so don't overthink the presentation. I usually pile them on a big platter, scatter some sliced scallions over the top, and set out celery sticks and a bowl of blue cheese or ranch on the side. A cold beer is the classic pairing, but a crisp white wine or even a sparkling water with lime works just as well if you want something lighter. If you're serving these as an appetizer, plan for about six wings per person, but if they're the main event, double that because people always eat more than they think they will.

• Have extra napkins nearby, wings are deliciously messy and thats part of the fun.
• If you're cooking for a crowd, fry the wings in shifts and keep the finished ones warm in a low oven.
• Don't skip the celery, it adds a refreshing crunch that balances out all the richness.

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Once you master these wings, you'll never want to order them out again. They're proof that a little bit of patience and the right technique can turn something simple into something people remember.

Recipe Questions & Answers

→ Can I bake these wings instead of frying?

Yes, you can bake them at 220°C (425°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy as fried, but using a wire rack helps achieve better crispiness than baking directly on a sheet.

→ How do I get extra crispy wings?

Double-fry the wings: first at 150°C (300°F) for 7 minutes, let them cool for 5 minutes, then fry again at 190°C (375°F) for 2-3 minutes. The baking powder in the coating also helps create a crispier texture.

→ Can I prepare these wings ahead of time?

Yes, marinate the wings up to overnight for deeper flavor. You can also coat them and refrigerate for up to 2 hours before frying. For best results, fry just before serving to maintain maximum crispiness.

→ 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 good alternatives. Avoid olive oil as it has a lower smoke point and can burn at frying temperatures.

→ How do I know when the wings are fully cooked?

Wings are done when they reach an internal temperature of 75°C (165°F) and are golden brown. They typically take 8-10 minutes at 175°C (350°F). Use a meat thermometer to ensure they're cooked through.

→ Can I make these wings gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend in equal amounts. The cornstarch and baking powder remain the same. Check that your sauces are also certified gluten-free.