Pin It The sound of wings hitting hot oil still makes my kitchen feel like a Friday night, even on a Tuesday. I started making these when my roommate complained about takeout prices, and now we have a standing wing date every week. Theres something satisfying about getting that perfect crunch without leaving your house.
Last Super Bowl, I made six pounds of these wings and watched them disappear in ten minutes flat. My brother-in-law, who never compliments anything, actually asked for the recipes. Now Im the designated wing person for every family gathering.
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Ingredients
- Chicken wings (2.5 lbs): Separating at the joint helps them cook evenly and makes eating so much easier
- Buttermilk (1 cup): This is the secret to tender meat that practically falls off the bone
- Seasoning blend: The combination of garlic powder, onion powder, and spices builds layers of flavor
- Flour mixture: Cornstarch and baking powder create that shatteringly crisp exterior
- Hot sauce for Buffalo: Franks RedHot gives the most authentic tangy kick
- Honey in Buffalo sauce: Just enough to balance the heat and add a gorgeous glaze
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Instructions
- Marinate for maximum flavor:
- Whisk buttermilk with all the spices and submerge the wings for at least 30 minutes, though overnight is even better
- Set up your coating station:
- Mix flour, cornstarch, and baking powder in a wide bowl where you can really press the wings in
- Dredge like you mean it:
- Let excess buttermilk drip off, then press each wing firmly into the flour mixture until thoroughly coated
- Let them rest:
- Place coated wings on a wire rack for 10 minutes so the coating sets up and wont fall off in the oil
- Get the oil right:
- Heat your oil to 350°F and use a thermometer to be certain, otherwise you will end up with greasy wings
- Fry in batches:
- Cook only enough wings at once to maintain oil temperature, about 8 to 10 minutes until golden brown
- Drain properly:
- Let wings rest on a wire rack instead of paper towels so they stay crispy on all sides
- Make your sauces while wings fry:
- Whisk Buffalo sauce ingredients warm, stir Thai chili sauce with lime, or pour BBQ sauce into a serving bowl
- Toss and serve immediately:
- Divide wings among three bowls, toss with your chosen sauces, and get them to the table while still hot
Pin It These wings became my go-to comfort food after a terrible breakup. Something about standing at the stove, listening to that steady sizzle, and knowing I would create something delicious made everything feel manageable. Food has a way of doing that.
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The Double-Fry Secret
Restaurant wings have that impossibly crisp exterior because they often fry twice. First fry at 300°F for 7 minutes to cook through, then let them cool completely. A second fry at 375°F for just 2 to 3 minutes creates that extra crunch that makes people ask what you did differently.
Sauce Timing Matters
Toss wings in sauce immediately after frying so the coating stays crisp. If you sauce too early, the wings will get soggy. For Buffalo, keep the sauce warm so it coats evenly without seizing up. Thai sweet chili is thick enough to use straight from the bottle.
Make It Your Own
Once you have the basic wing technique down, you can riff endlessly. Try lemon-pepper seasoning, toss with garlic parmesan butter, or go full Nashville hot with a cayenne glaze. The buttermilk and flour method works for almost any flavor profile.
- Keep cooked wings warm in a 200°F oven while frying remaining batches
- Serve sauces on the side if you have picky eaters or different spice preferences
- Have plenty of napkins ready because this is definitely finger food
Pin It Theres nothing quite like biting into a perfectly crispy wing while someone reaches across the table for seconds. These wings make any night feel like a celebration.
Your Questions Answered
- → How do I ensure my wings are extra crispy?
For maximum crispiness, consider a double-fry method. Fry once at 150°C (300°F) for about 7 minutes, cool them, then fry again at 190°C (375°F) for 2-3 minutes until deeply golden.
- → Can I prepare these wings ahead of time?
You can marinate the wings in buttermilk overnight for best flavor. The coated wings can rest for about 10 minutes before frying. For serving, wings are best fresh, but can be reheated in an oven or air fryer.
- → What if I don't have buttermilk?
A simple substitute can be made by combining 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles before using.
- → How can I adjust the spice level?
To increase the heat, add more cayenne pepper to your coating mixture. For spicier sauces, use a hotter variety of hot sauce for the Buffalo option or add a pinch of chili flakes to the Thai sweet chili.
- → What are good serving suggestions?
These fried wings are excellent served with celery sticks and a side of blue cheese or ranch dressing. A crisp lager or chilled white wine makes a great beverage pairing.
- → What type of oil is best for frying?
Sunflower or peanut oil are recommended for deep frying due to their high smoke points, which are ideal for achieving a golden, crispy exterior without burning.
