Master crispy, seasoned chicken wings, fried to perfection. Choose from Buffalo, Thai sweet chili, or BBQ sauce for serving.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade
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
→ Coating
09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon baking powder
→ Frying Oil
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
# How-To Steps:
01 - Combine chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a large bowl. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor penetration.
02 - Whisk together flour, cornstarch, and baking powder in a separate bowl until thoroughly combined.
03 - Remove wings from marinade, allowing excess liquid to drip off. Press each wing firmly into the flour mixture to ensure complete coating. Arrange coated wings on a wire rack and let rest for 10 minutes to set the coating.
04 - Pour oil into a heavy pot or deep fryer to a depth of 2 inches. Heat to 350°F, monitoring with a thermometer for accuracy.
05 - Fry wings in small batches to maintain oil temperature. Cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy throughout. Transfer to a wire rack to drain excess oil.
06 - For Buffalo sauce: whisk hot sauce, melted butter, and honey until smooth. For Thai sauce: combine sweet chili sauce, lime juice, and fish sauce. BBQ sauce is ready to use as-is.
07 - Divide cooked wings into three portions. Toss each batch with one sauce variety, or serve sauces alongside for dipping. Garnish with sliced chives and serve with celery sticks and your choice of blue cheese or ranch dressing.
