Crispy Restaurant-Style Chicken Wings

The first batch I ever fried came out pale and soggy, oil not nearly hot enough. I stood there holding a tray of limp wings, wondering how restaurants made it look so easy. Then my neighbor, who used to run a sports bar, leaned over the fence and told me the secret was in the double coating and letting them rest before they hit the oil. Everything changed after that.

I made these for a playoff game once, planning to set out all three sauces in little bowls. By halftime, every wing was gone and my friends were using celery sticks to scrape the last bits of Buffalo sauce from the plate. One guy asked if I'd cater his birthday, which I took as the highest compliment.

Ingredients

• 1.2 kg chicken wings, separated at the joint, tips removed: Wing tips don't have much meat, so save them for stock and focus on the drumettes and flats that fry up crispy and hold sauce beautifully.
• 1 cup buttermilk: The acidity tenderizes the chicken and helps the coating stick like glue, if you don't have it on hand, stir a tablespoon of lemon juice into regular milk and let it sit five minutes.
• 1 teaspoon salt: Seasons from the inside out during the marinate, don't skip this or your wings will taste flat no matter how good the sauce is.
• 1/2 teaspoon black pepper: Adds a subtle warmth that balances the richness of the fried coating.
• 1 teaspoon garlic powder: Garlic powder distributes more evenly than fresh in a dry coating and toasts beautifully in hot oil.
• 1 teaspoon onion powder: Brings a gentle sweetness that deepens the savory notes without overpowering.
• 1/2 teaspoon paprika: Gives the coating a hint of color and a whisper of smokiness.
• 1/2 teaspoon cayenne pepper (optional): Just enough heat to make your lips tingle, leave it out if you're cooking for kids or add more if you like to sweat.
• 1 1/2 cups all-purpose flour: The backbone of the crispy shell, it clings to the buttermilk and puffs up when it hits the oil.
• 1/2 cup cornstarch: The secret to extra crunch, it creates a lighter, crispier texture than flour alone ever could.
• 1 teaspoon baking powder: Helps the coating puff and blister, making every bite shatter when you bite down.
• Sunflower or peanut oil, for deep frying: High smoke point oils that won't break down or taste burnt, peanut adds a faint nuttiness I really love.
• 1/3 cup hot sauce (Franks RedHot): The classic choice for Buffalo wings, tangy and bright with just the right level of heat.
• 2 tablespoons unsalted butter, melted: Mellows the hot sauce and adds richness, it's what makes Buffalo sauce coat instead of just drip.
• 1 teaspoon honey: A touch of sweetness rounds out the vinegar tang and keeps the sauce from being one-note.
• 1/2 cup Thai sweet chili sauce: Sticky, sweet, and gently spicy, it's the easiest sauce in the lineup and always a crowd favorite.
• 1 tablespoon lime juice: Cuts through the sweetness and adds a fresh, bright note.
• 1 teaspoon fish sauce (optional): A few drops add umami depth that makes people ask what's in there, but it's subtle enough they can't quite place it.
• 1/2 cup BBQ sauce: Use whatever bottle makes you happy, smoky, sweet, or tangy, they all work.
• Fresh chives or scallions, sliced: A sprinkle of green makes the platter look alive and adds a fresh bite.
• Celery sticks: The classic cooling crunch that balances all that richness.
• Blue cheese or ranch dressing: Creamy, tangy, and perfect for dipping or drizzling over the top.

Instructions

Marinate the Wings:

Toss the wings in a big bowl with buttermilk and all the spices, 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 can plan ahead.

Prepare the Coating:

Whisk together the flour, cornstarch, and baking powder in a separate bowl. This dry mix is what will turn into that golden, crackling shell.

Coat the Wings:

Pull each wing from the marinade, let the excess drip off, then press it into the flour mixture until it's completely covered. Set them on a wire rack and let them rest for 10 minutes so the coating sets and doesn't slide off in the oil.

Heat the Oil:

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

Fry the Wings:

Drop the wings in carefully, only as many as fit comfortably without crowding, and fry for 8 to 10 minutes, turning them now and then. They should come out deep golden and crackling, then drain them on a rack set over paper towels.

Make the Sauces:

For Buffalo, whisk hot sauce, melted butter, and honey together. For Thai, mix sweet chili sauce, lime juice, and fish sauce if using, and for BBQ, just pour it into a bowl.

Toss and Serve:

Divide the wings into three piles and toss each with a different sauce, or serve the sauces on the side if people want to dip. Scatter chives or scallions on top and set out celery sticks and dressing on the side.

Save

There's something about a big platter of wings that makes people relax and talk more. I've served these at birthday parties, lazy Sundays, and one very memorable evening when a friend showed up unannounced with a six-pack and we ended up talking until midnight. The empty plate at the end always feels like proof of a good time.

Getting That Restaurant Crunch

The secret isn't just frying, it's frying twice if you really want perfection. The first fry at a lower temperature cooks the chicken through, then after a brief rest, the second fry at higher heat crisps the outside into a shell that stays crunchy even under sauce. I don't always have the patience for it, but when I do, the difference is impossible to ignore.

Choosing Your Sauces

Buffalo is the classic for a reason, tangy and buttery with just enough heat to make your nose run a little. Thai sweet chili is for anyone who likes things sticky and mild, and BBQ is the safe bet that even picky eaters will go for. I usually make all three and let people mix and match, sometimes they even combine sauces on one wing and discover something new.

Storing and Reheating

Leftovers can be kept in the fridge for up to three days, though they lose some crunch. Reheat them in a hot oven at 200 degrees Celsius for about 10 minutes to bring back some of that crackle, microwaving will only make them rubbery. If you want to prep ahead, you can marinate and coat the wings in the morning, then fry them right before serving.

• Store sauces separately so the wings don't get soggy overnight.
• Freeze uncooked coated wings on a tray, then bag them once frozen for up to a month.
• Always bring wings to room temperature before frying if they've been chilled, cold chicken doesn't cook evenly.

Save

Once you get the rhythm down, these wings become the thing people ask you to bring. There's no fancy plating or complicated technique, just honest, crackling, sauce-slicked chicken that makes everyone reach for one more.

Recipe FAQs

→ How do I get extra crispy chicken wings?

For maximum crispiness, use the double-fry method: fry wings first at 150°C (300°F) for 7 minutes, let them cool, then fry again at 190°C (375°F) for 2-3 minutes. The cornstarch and baking powder in the coating also help create that extra-crispy texture.

→ Can I make these wings ahead of time?

Yes, you can marinate the wings up to 24 hours in advance for deeper flavor. You can also fry them a few hours ahead and reheat in a 200°C (400°F) oven for 10 minutes to restore crispiness before tossing with sauce.

→ What oil is best for frying chicken wings?

Use oils with high smoke points like peanut oil, sunflower oil, or vegetable oil. These oils can handle the high frying temperature of 175°C (350°F) without breaking down and maintain the wings' flavor without overpowering them.

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

Wings are done when they reach an internal temperature of 74°C (165°F) and the coating is golden brown and crispy. This typically takes 8-10 minutes per batch. Using a meat thermometer ensures they're safe to eat while remaining juicy inside.

→ Can I bake these wings instead of frying?

While these wings are designed for frying, 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 brushing with a little oil before baking helps achieve better texture.

→ What can I substitute for buttermilk in the marinade?

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This creates a buttermilk substitute that provides the same tenderizing effect and tangy flavor for the marinade.