Crispy Restaurant-Style Chicken Wings

The smell of hot oil and cayenne still takes me back to the first time I nailed crispy wings at home. I'd ordered takeout one too many times, convinced the restaurant had some secret I'd never crack. Turns out, it was just patience, a good thermometer, and cornstarch mixed into the flour. The sound of that first batch hitting the oil, the way the coating bubbled and crisped, made me feel like I'd unlocked something worth sharing. Now, game day or random Tuesday, these wings disappear faster than I can make them.

I made these for a friend's birthday once, and we ended up sitting on the kitchen floor with a roll of paper towels, fingers sticky with Buffalo sauce, laughing about nothing in particular. She told me later it was the best part of her day. That's when I realized wings aren't just food, they're an excuse to gather, to talk with your mouth half full, to not care about being polite. Every time I pull out the thermometer now, I think about that night and how something this simple can turn into a memory.

Ingredients

• 1.2 kg chicken wings, separated at the joint, wing tips removed: The meatier drumettes and flats are what you want here; save the tips for stock or toss them since they don't crisp well and mostly burn.
• 1 cup buttermilk: This acidic soak breaks down the surface of the chicken, letting the seasoning penetrate and keeping the meat juicy even after frying.
• 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: The marinade spice blend builds a base layer of flavor that doesn't wash off in the oil, and cayenne is optional if you want to keep things mild.
• 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: Cornstarch is the secret to that extra shatter, and baking powder helps the coating puff and crisp as it fries.
• Sunflower or peanut oil, for deep frying: High smoke point oils handle the heat without breaking down or tasting burnt; vegetable oil works too but avoid olive oil here.
• 1/3 cup hot sauce, 2 tablespoons unsalted butter, melted, 1 teaspoon honey: Classic Buffalo balance, tangy, rich, with just enough sweetness to round out the heat.
• 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce: The lime brightens the sticky sweetness and fish sauce adds that umami depth that makes you reach for another wing.
• 1/2 cup BBQ sauce: Use your favorite bottle or homemade; this is the crowd pleaser that even kids will devour.
• Fresh chives or scallions, celery sticks, blue cheese or ranch dressing: Classic garnishes that add crunch, coolness, and a little green to the plate.

Instructions

Marinate the Wings:

Toss the chicken wings with buttermilk and all the spices in a large bowl until every piece is coated, then cover and refrigerate for at least 30 minutes or up to overnight. The longer they sit, the more flavor soaks in and the juicier they'll stay after frying.

Prepare the Coating:

Whisk together the flour, cornstarch, and baking powder in a separate bowl until there are no lumps. This dry mix is what creates that crispy armor around each wing.

Coat the Wings:

Pull the wings from the marinade, shake off the excess, and press each one firmly into the flour mixture until it's completely covered. Let them rest on a wire rack for 10 minutes so the coating can set and won't slide off in the oil.

Heat the Oil:

Pour oil into a heavy pot or deep fryer to about 5 cm deep and heat it to 175 degrees C, checking with a thermometer. Don't skip the thermometer or you'll end up with soggy or burnt wings instead of golden ones.

Fry the Wings:

Fry in small batches, 6 to 8 wings at a time, for 8 to 10 minutes, turning them halfway through until they're deep golden and crispy. Pull them out with a slotted spoon and drain on a wire rack set over paper towels.

Make the Sauces:

For Buffalo, whisk hot sauce, melted butter, and honey; for Thai, stir together sweet chili sauce, lime juice, and fish sauce; for BBQ, just pour your favorite sauce into a bowl. Each takes less than a minute and you can make all three if you want variety.

Toss and Serve:

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

Pin it

One night I made a double batch for a potluck and forgot to label which bowl had which sauce. People kept grabbing wings at random, surprised by Buffalo when they expected BBQ, laughing and trading pieces like kids swapping Halloween candy. It turned into this chaotic, delicious game that made the whole evening feel looser and more fun. Now I sometimes leave them unmarked on purpose just to see what happens.

How to Get Extra Crispy Wings

The double fry method is a game changer if you want wings that stay crispy even after they've been sitting out for a while. Fry them once at 150 degrees C for about 7 minutes, pull them out, let them cool for 10 minutes, then fry again at 190 degrees C for 2 to 3 minutes until they're deeply golden. The first fry cooks the chicken through, and the second fry sets the coating into a shell that doesn't go soggy. I only do this when I'm making wings ahead for a party, but once you taste the difference, it's hard to go back.

Substitutions and Adjustments

If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice and let it sit for 5 minutes until it curdles slightly. For a gluten free version, swap the all purpose flour for a gluten free blend and make sure your baking powder is certified gluten free too. If you want more heat, double the cayenne in the coating or add a spoonful of your favorite hot sauce directly into the marinade. The recipe is forgiving enough that you can adjust based on what's in your pantry without losing the crispy magic.

Serving and Pairing Suggestions

These wings pair beautifully with a crisp lager, something light that won't compete with the bold sauces, or a chilled white wine like Riesling if you're feeling fancy. Serve them with celery sticks, carrot batons, and a thick blue cheese or ranch dressing for dipping. If you're feeding a crowd, set out all three sauces in small bowls so people can mix and match or double dip without shame.

• Add pickles or pickled jalapeños on the side for a tangy, crunchy contrast.
• Serve with crispy fries or a simple slaw to round out the meal.
• Leftover wings reheat surprisingly well in a hot oven at 200 degrees C for 5 to 7 minutes.

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Once you get the hang of these, you'll never order wings out again unless you're just too tired to stand by the stove. The pride of pulling off restaurant quality crunch in your own kitchen is worth every minute of prep and every splash of oil.

Recipe FAQs

→ How do I get extra crispy chicken wings?

Use the double-frying method: first fry at 150°C (300°F) for 7 minutes, let them cool completely, then fry again at 190°C (375°F) for 2-3 minutes. The cornstarch in the coating also contributes to extra 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.

→ How long should I marinate the chicken wings?

Marinate for at least 30 minutes, but overnight is ideal for maximum flavor and tenderness. The buttermilk helps break down the meat fibers, resulting in juicier wings.

→ What oil is best for frying chicken wings?

Use oils with high smoke points like peanut, sunflower, or vegetable oil. These oils can withstand the high temperatures needed for crispy wings without burning or imparting off-flavors.

→ Can I make these wings ahead of time?

Fry the wings up to 2 hours ahead and keep them warm in a 95°C (200°F) oven on a wire rack. Toss with sauce just before serving to maintain maximum crispiness.

→ What can I substitute for buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly, creating a buttermilk substitute that works perfectly for marinating.