Crispy Restaurant-Style Chicken Wings

The smell of frying chicken always pulls people into the kitchen before I even call them. I started making wings at home after spending too much on takeout every game night, convinced homemade could never match that crackling skin and juicy center. One Sunday I went for it, and my roommate walked in mid-fry, grabbed one straight off the rack, burned his fingers, and declared it better than any sports bar he'd been to. Now they're my go-to whenever I need to feed a crowd or just want something ridiculously satisfying on a weeknight.

I made these for a small birthday gathering last spring, and by the time I brought out the second batch, the first platter was already bones. My friend who swore she only liked boneless grabbed four wings in a row and asked if I could teach her the recipe on the spot. Watching people argue playfully over the last Buffalo-tossed wing reminded me why I love cooking for others. It's not fancy, but it brings everyone together in the best way.

Ingredients

• 1.2 kg chicken wings, separated at the joint, wing tips removed: Look for wings that are about the same size so they cook evenly, and don't skip removing the tips since they burn easily and add no meat.
• 1 cup buttermilk: This is the secret to juicy, tender wings; the acidity breaks down the meat just enough without making it mushy, and it helps the coating stick beautifully.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika: These seasonings build flavor from the inside out, so every bite tastes seasoned, not just the crust.
• 1/2 teaspoon cayenne pepper (optional): I usually add it for a gentle background heat, but you can leave it out or double it depending on your crowd.
• 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: The cornstarch is what makes the coating shatteringly crisp, and the baking powder adds tiny air pockets that puff up when they hit the hot oil.
• Sunflower or peanut oil, for deep frying: Choose an oil with a high smoke point so it stays clean-tasting and doesn't break down during frying.
• 1/3 cup hot sauce, 2 tablespoons unsalted butter, melted, 1 teaspoon honey: The Buffalo sauce is tangy, rich, and just sweet enough to balance the heat without losing that classic vinegar punch.
• 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce (optional): This version is sticky, bright, and a little funky if you add the fish sauce, which I always do because it deepens the flavor in a way people can't quite place.
• 1/2 cup BBQ sauce: Use whatever brand or homemade sauce you love; I keep a bottle of smoky bourbon BBQ in the fridge just for wings.
• Fresh chives or scallions, sliced, celery sticks, blue cheese or ranch dressing: These garnishes and dippers aren't just decoration, they cut through the richness and give every bite a fresh contrast.

Instructions

Marinate the Wings:

In a large bowl, toss the chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cover and refrigerate for at least 30 minutes, though I've left them overnight and the flavor only gets better.

Prepare the Coating:

In another bowl, whisk together the flour, cornstarch, and baking powder until there are no lumps. This dry mix is what gives you that crackling, golden shell.

Coat the Wings:

Pull the wings from the marinade, let the excess drip off, then dredge each one thoroughly in the flour mixture, pressing gently so it sticks in every crevice. 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:

Fill a large, heavy pot or deep fryer with oil to a depth of about 5 cm (2 inches) and heat to 175°C (350°F). Use a thermometer because guessing the temperature is how you end up with soggy or burnt wings.

Fry the Wings:

Fry the wings in batches, never crowding the pot, for 8 to 10 minutes, turning them occasionally until they're deep golden brown and crispy all over. Drain them on a wire rack set over paper towels so they stay crisp instead of sitting in their own oil.

Make the Sauces:

For Buffalo, whisk together hot sauce, melted butter, and honey until smooth. For Thai, combine sweet chili sauce, lime juice, and fish sauce if using, 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 plain and serve the sauces on the side for dipping. Garnish with sliced chives or scallions and serve with celery sticks and blue cheese or ranch dressing.

Add to Pinterest

One evening I made a double batch for a potluck, and someone brought a sign that said "Wing Champion" and stuck it on my dish. It was silly, but I kept that little paper sign on my fridge for weeks because it reminded me how much joy a plate of perfectly fried chicken can bring. Food like this doesn't need to be complicated to be memorable.

Choosing Your Sauces

I usually set out all three sauces and let people mix and match, because everyone has a strong opinion about wings. The Buffalo is classic and tangy, the Thai is sweet with a citrusy kick, and the BBQ is smoky and rich. Sometimes I toss half in Buffalo and leave the other half naked with just salt, because plain fried wings with a cold beer are honestly perfect on their own.

Storage and Reheating

Leftover wings keep in the fridge for up to three days, though they rarely last that long in my house. To reheat them and bring back some of that crispiness, spread them on a baking sheet and bake at 200°C (400°F) for about 10 minutes, flipping halfway through. Microwaving works in a pinch, but you lose the crunch that makes these wings special.

Serving Suggestions

I like to serve these wings with celery sticks, carrot sticks, and a big bowl of creamy blue cheese or ranch dressing for dipping. A simple coleslaw or a green salad with a sharp vinaigrette cuts through the richness beautifully. For drinks, a crisp lager, a chilled white wine, or even a fizzy lemonade pairs perfectly and keeps things light.

• If you're feeding a crowd, double the recipe and set up a wing bar with all three sauces, extra napkins, and plenty of dipping options.
• For a gluten-free version, swap the all-purpose flour for a gluten-free blend and check that your sauces don't contain hidden gluten.
• If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using.

Add to Pinterest

These wings have become my answer to almost any gathering, whether it's a casual Tuesday or a celebration worth remembering. I hope they bring as much joy to your table as they've brought to mine.

Recipe Questions & Answers

→ How do I make the wings extra crispy?

Use the double-fry method: fry once at 150°C (300°F) for 7 minutes, let cool, then fry again at 190°C (375°F) for 2-3 minutes. The cornstarch and baking powder in the coating also help create maximum crispiness.

→ Can I bake these wings instead of frying?

Yes, arrange coated wings on a wire rack over a baking sheet and bake at 220°C (425°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious.

→ What's the best oil for frying chicken wings?

Sunflower or peanut oil works best due to their high smoke points and neutral flavors. Vegetable or canola oil are also suitable alternatives for deep frying.

→ How long should I marinate the wings?

Minimum 30 minutes for decent flavor, but overnight marination in buttermilk yields the most tender, flavorful results and helps create a better coating adhesion.

→ Can I prepare the wings ahead of time?

Yes, marinate and coat the wings up to 4 hours ahead, keeping them refrigerated on a wire rack. Fry just before serving for best texture and crispiness.

→ What temperature should the oil be for frying?

Maintain 175°C (350°F) for standard frying. Use a thermometer to monitor temperature, as it will drop when wings are added. Adjust heat to maintain consistent temperature.