Crispy Restaurant-Style Chicken Wings

The oil was hissing louder than I expected, and I panicked for a second before realizing that sound meant everything was going right. My first batch of wings came out pale and soggy because I didn't wait for the thermometer to climb high enough. Now I know that patience with the oil temperature is half the battle. These wings turned into my go-to whenever friends text asking what to bring to a party, because nothing starts a night better than crispy, golden chicken you can eat with your hands.

I made these for a Super Bowl party once and watched people go quiet mid-conversation just to focus on eating. Someone asked if I'd ordered them from a wing spot downtown, and I tried not to grin too wide. The trick was letting them rest after coating, something I'd skipped the first few times and paid for with uneven breading. Now I set a timer and refuse to rush that ten-minute window, no matter how hungry everyone gets.

Ingredients

• 1.2 kg chicken wings, separated at the joint, wing tips removed: Buy them already split if you can, because cutting through those joints with kitchen shears gets tedious fast, and you want all the pieces roughly the same size so they cook evenly.
• 1 cup buttermilk: This tenderizes the meat and helps the flour mixture stick like glue, plus it adds a subtle tang that balances the richness of 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 (optional): These seasonings go into both the marinade and the coating, building flavor in layers instead of relying on sauce alone.
• 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder: Cornstarch is the secret to that extra-crispy shell, and baking powder creates tiny bubbles that make the crust light and crunchy instead of dense.
• Sunflower or peanut oil, for deep frying: These oils handle high heat without smoking or adding weird flavors, and you need enough to come at least two inches up the side of your pot.
• 1/3 cup hot sauce, 2 tablespoons unsalted butter, melted, 1 teaspoon honey: Classic Buffalo sauce that's tangy, buttery, and just sweet enough to keep the heat from overwhelming your taste buds.
• 1/2 cup Thai sweet chili sauce, 1 tablespoon lime juice, 1 teaspoon fish sauce (optional): This version is sticky and bright, with lime cutting through the sweetness and fish sauce adding a savory depth most people can't quite identify.
• 1/2 cup BBQ sauce: Use whatever bottle you love, whether it's smoky, sweet, or vinegar-forward, because this is the easiest crowd-pleaser of the three.
• Fresh chives or scallions, sliced, celery sticks, blue cheese or ranch dressing: These garnishes aren't just decoration, they give you cool, crisp bites between wings and a place to rest your taste buds.

Instructions

Marinate the Wings:

Toss the chicken wings with buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a large bowl, making sure every piece is coated. Cover and refrigerate for at least 30 minutes, though leaving them overnight makes the meat incredibly tender and flavorful.

Prepare the Coating:

Whisk together the flour, cornstarch, and baking powder in a separate bowl until evenly combined. This dry mixture is what creates that shatteringly crisp exterior when it hits the hot oil.

Coat the Wings:

Lift each wing from the marinade, let the excess buttermilk drip off, then press it into the flour mixture until it's completely covered. Set the coated wings on a wire rack and let them rest for 10 minutes so the coating can set and won't fall off during frying.

Heat the Oil:

Pour oil into a heavy pot or deep fryer until it's about two inches deep, then heat it to 175 degrees Celsius, checking with a thermometer because guessing will ruin your batch. The oil should shimmer and a pinch of flour should sizzle immediately when dropped in.

Fry the Wings:

Working in batches to avoid crowding, carefully lower the wings into the hot oil and fry for 8 to 10 minutes, turning them occasionally with tongs until they're deep golden brown and crispy. Drain them on a wire rack set over paper towels, not directly on the towels, so air can circulate and keep the bottoms from getting soggy.

Make the Sauces:

For Buffalo, whisk hot sauce, melted butter, and honey until smooth. For Thai, stir together sweet chili sauce, lime juice, and fish sauce. For BBQ, just pour your favorite sauce into a bowl.

Toss and Serve:

Divide the fried wings into three groups and toss each group in a different sauce, or leave them naked and serve the sauces on the side for dipping. Garnish with sliced chives or scallions and serve immediately with celery sticks and blue cheese or ranch dressing.

Pin to Board

The best part is watching people pick their sauce and then sneak bites from someone else's plate to compare. I've seen quiet debates over whether Buffalo or Thai is superior, and honestly, I never settle it because the argument is half the fun. These wings have become the thing I'm known for at gatherings, and I'm completely fine with that reputation.

How to Get Extra Crispy Wings

Double frying is the professional trick that takes these from good to unforgettable. Fry the wings once at a lower temperature, around 150 degrees Celsius, for about 7 minutes, then let them cool completely on a rack. Right before serving, fry them again at 190 degrees Celsius for 2 to 3 minutes until they turn deep golden and crackling crisp. This method cooks them through gently the first time and crisps the outside intensely the second time, and it also means you can do the first fry hours ahead and finish them fast when people are ready to eat.

Sauce Variations and Pairing Ideas

You're not locked into these three sauces, they're just the ones I come back to most often. Try tossing wings in garlic parmesan butter, Korean gochujang glaze, honey mustard, or even a drizzle of maple syrup with cracked black pepper. If you're serving a crowd, set up a sauce bar and let people build their own flavor combinations. I've learned that a crisp lager or a chilled white wine cuts through the richness better than anything sweet, though iced tea works great for a casual backyard vibe.

Storage and Reheating Tips

Leftover wings lose their crunch in the fridge, but you can bring them back to life in a hot oven. Store them in an airtight container for up to two days, then reheat on a wire rack set over a baking sheet at 200 degrees Celsius for about 10 minutes until they crisp up again. Microwaving turns them rubbery, so don't even think about it.

• Freeze unsauced cooked wings for up to a month and reheat straight from frozen in the oven.
• If you're making them ahead, fry them once, freeze, then do the second fry right before serving.
• Keep sauces separate until the last second so the wings stay crispy as long as possible.

Pin to Board

These wings prove that you don't need fancy equipment or a culinary degree to make something people remember. Just good timing, hot oil, and the confidence to let them cook until they're actually done.

Recipe Questions & Answers

→ How do I get the crispiest chicken wings?

The key to extra-crispy wings is the cornstarch-flour coating combined with proper oil temperature. For maximum crunch, try the double-fry method: fry at 150°C for 7 minutes, let cool, then fry again at 190°C for 2-3 minutes until golden.

→ Can I make these wings ahead of time?

Yes! Marinate the wings overnight for deeper flavor. You can also fry them a few hours ahead and reheat in a 200°C oven for 8-10 minutes to restore crispiness before tossing with sauce.

→ What can I substitute for buttermilk?

Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes until slightly thickened, then use as directed in the marinade.

→ Which oil is best for frying chicken wings?

Sunflower or peanut oil are ideal due to their high smoke points and neutral flavors. Vegetable or canola oil also work well. Avoid olive oil as it has a lower smoke point and can burn at frying temperatures.

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

Wings are done when they reach an internal temperature of 75°C (165°F) and are golden brown and crispy. They should take 8-10 minutes per batch when oil is maintained at 175°C.

→ Can I bake these wings instead of frying?

Yes, though they won't be quite as crispy. Bake coated wings on a wire rack at 220°C for 40-45 minutes, flipping halfway through, then toss with your chosen sauce.