Fried Chicken Wings Recipe

I don’t know about you, but a truly great fried chicken wing is my favorite game day food.

This recipe delivers a satisfying crunch and a tangy, spicy glaze that beats any restaurant version.

The secret is the buttermilk marinade, which guarantees juicy meat underneath a perfectly crispy coating. We’re making a delicious fried chicken wings recipe with a Gochujang Honey-Lime Glaze that everyone will ask for. This family-friendly twist balances sweet, heat, and tangy notes, making it perfect for an easy dinner or a game day spread.

Ingredients

• 1.5 kg / 3.3 lbs Chicken Wings (separated into flats and drumettes)
  Pat them completely dry before marinating; this ensures the coating adheres properly and makes the finished product extra crispy. Allowing the wings to reach room temperature before frying prevents temperature drops in the oil.
• 240 mL / 1 cup Buttermilk Marinade
  Use real buttermilk for its tenderizing properties; it helps break down proteins for juicier results in this fried chicken wings recipe. If you don’t have buttermilk, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. This marinade also includes 5 mL (1 tsp) garlic powder, 2.5 mL (1/2 tsp) ground ginger, 5 mL (1 tsp) salt, and 2.5 mL (1/2 tsp) black pepper for seasoning.
• 200 g / 1 1/2 cups All-Purpose Flour & 60 g / 1/2 cup Cornstarch Dredge
  The combination of flour and cornstarch is essential for achieving a light but super crispy crust; cornstarch adds structure to the coating. Season this dredge generously with 7.5 mL (1 1/2 tsp) smoked paprika, 5 mL (1 tsp) onion powder, 5 mL (1 tsp) salt, and 2.5 mL (1/2 tsp) black pepper.
• 1.5 L / 6 cups Vegetable Oil (for frying)
  Choose an oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil. The oil depth should be at least 3 inches in a large heavy-bottomed pot to ensure even cooking and full submersion of the wings.
• Gochujang Honey-Lime Glaze Ingredients
  80 g / 1/4 cup Gochujang (Korean chili paste), providing sweet and spicy heat. 60 mL / 1/4 cup honey and 45 mL / 3 tbsp fresh lime juice create the perfect balance of sweetness and tang. 30 mL / 2 tbsp alcohol-free light soy sauce, 15 mL / 1 tbsp minced garlic, and 10 mL / 2 tsp sesame oil complete the complex flavor profile.
• Garnishes
  5 mL / 1 tsp toasted white sesame seeds for a nutty crunch and visual appeal. 15 mL / 1 tbsp fresh cilantro, chopped, adds a necessary fresh and vibrant finish.

Instructions

This section details the steps for making a perfectly crispy fried chicken wings recipe from scratch.

1. Marinate the Chicken Wings
   Thoroughly pat the chicken wings dry and place them in a large bowl. In a separate small bowl, combine the buttermilk, 5 mL (1 tsp) garlic powder, ground ginger, 5 mL (1 tsp) salt, and 2.5 mL (1/2 tsp) black pepper. Pour this mixture over the wings and toss to coat. Cover the bowl tightly and refrigerate for at least 30 minutes, or up to 2 hours, for maximum tenderness and flavor.
2. Prepare the Dredging Mixture
   In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, 5 mL (1 tsp) salt, and 2.5 mL (1/2 tsp) black pepper until well combined. The cornstarch helps create that extra-crispy exterior, so make sure all ingredients are fully incorporated before dredging.
3. Coat the Wings and Prepare for Frying
   Remove the wings from the buttermilk, letting any excess drip off (do not rinse). Dredge each wing individually in the flour mixture, pressing firmly to create a thick, full coating on all sides. Place the coated wings on a wire rack over a baking sheet and let them rest for 10-15 minutes while the oil heats; this allows the coating to adhere better and prevents it from falling off during frying. I always double-dredge a few wings for my kids, as they love the extra-thick coating, which makes for a great fried chicken wings recipe.
4. Heat the Frying Oil
   Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it’s at least 7-8 cm (3 inches) deep. Heat the oil over medium-high heat until it reaches exactly 175°C (350°F) on a deep-fry thermometer. Maintaining this temperature is crucial; if it’s too cool, the wings will absorb too much oil and become greasy. If you don’t have a thermometer, drop a pinch of the dredging mixture into the hot oil; if it sizzles vigorously and rises immediately, the oil is ready.
5. Fry in Batches for Crispness
   Carefully lower the coated chicken wings into the hot oil, working in batches to prevent overcrowding the pot, which lowers the oil temperature. Fry for 8-10 minutes per batch, turning occasionally, until the wings are deep golden brown and crispy on all sides. The internal temperature for this fried chicken wings recipe should reach 74°C (165°F) for safe consumption. Remove the fried wings with a spider or slotted spoon and transfer them to a clean wire rack to drain excess oil.
6. Prepare the Gochujang Honey-Lime Glaze
   While the wings are frying, whisk together the gochujang, honey, fresh lime juice, soy sauce, minced garlic, and sesame oil in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring constantly, for 3-5 minutes, until it thickens slightly and becomes glossy. Remove from heat immediately after it thickens to prevent burning the honey or garlic.
7. Glaze and Garnish
   Once all wings are fried, transfer them to a large clean bowl. Pour the warm Gochujang Honey-Lime Glaze over the wings and toss gently with tongs until each wing is thoroughly coated in the glistening, reddish-orange sauce. To serve, arrange the wings on a platter and sprinkle generously with toasted sesame seeds and fresh chopped cilantro.

Tips for Extra Crispy Fried Chicken Wings Recipe

Getting a truly crispy skin on your fried chicken wings at home takes a few key steps beyond just a standard dredge and fry. Follow these tips to get that perfect shatteringly crisp texture that makes this recipe so good.

Use the Cornstarch Boost

The secret to extra crispiness in this fried chicken wings recipe is adding cornstarch to the flour dredge. The cornstarch provides a lighter, crispier texture than flour alone and helps create a shatteringly crisp exterior. This combination ensures a sturdy coating that won’t fall off during frying.

Don’t Crowd the Pot

Frying in batches is critical to maintaining oil temperature and ensuring even cooking. Overcrowding causes the temperature to drop, leading to soggy, oily wings rather than a crispy result. Work in small batches, about 4-5 wings at a time, to keep the temperature steady and ensure each wing fries properly.

Let Them Rest Before Frying

After dredging the wings in the flour mixture, let them rest on a wire rack for 10-15 minutes before frying. This allows the moisture from the wings to be absorbed by the coating, preventing it from falling off during frying and ensuring a sturdy crust. Don’t rush this step; it makes a big difference in the final texture of the fried chicken wings.

Make-Ahead Prep and Serving Suggestions

This recipe for fried chicken wings makes a great high-protein snack or a perfect main dish for family dinners. You can minimize prep time by getting certain steps out of the way early, making it ideal for meal prep or game day entertaining.

Prep Ahead for Game Day

You can complete the buttermilk marinade step up to 2 hours in advance. For best results, allow the wings to rest in the marinade for at least 30 minutes. The Gochujang Honey-Lime Glaze can also be prepared entirely ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat the glaze gently in a saucepan before tossing with the freshly fried wings.

Serving Suggestions for a Full Meal

Pair these spicy-sweet wings with cooling sides to balance the heat. Consider serving alongside quick pickled cucumbers, creamy coleslaw, or a simple side of steamed white rice to absorb the sauce. A refreshing side salad with a light vinaigrette also provides a nice contrast to the rich fried chicken.

FAQs

Can I use an air fryer instead of deep frying?

Yes, an air fryer works well for this fried chicken wings recipe for a healthier alternative. To air fry, follow all instructions up to the dredge. Spray the coated wings lightly with oil and air fry at 200°C (400°F) for 15-20 minutes, flipping halfway through, until crispy and golden brown.

How do I reheat leftover fried chicken wings to keep them crispy?

Avoid using the microwave, as this makes the coating soft and chewy. Reheat leftover fried chicken wings in an air fryer at 180°C (350°F) for 5-7 minutes or in a preheated oven at 200°C (400°F) for 10-15 minutes. Toss them in a fresh batch of glaze after reheating to refresh the flavor.

What is a good substitute for gochujang?

If you can’t find gochujang, you can try substituting sriracha, but the flavor profile will be different. Gochujang has a fermented, slightly sweet flavor that sriracha lacks. You may need to add a bit more sugar or honey to balance the heat in the glaze.

Can I reduce the spice level for kids?

The gochujang provides a mild, complex heat. To reduce it further for a family-friendly meal, simply halve the amount of gochujang in the glaze and increase the honey slightly to maintain sweetness. This tweak allows everyone at the table to enjoy the dish.

How do I know the oil is at the correct temperature without a thermometer?

While a thermometer is ideal for a crispy fried chicken wings recipe, you can carefully drop a pinch of the dredging mixture into the hot oil. If it immediately sizzles vigorously and rises to the surface, the oil is ready. If it browns too fast, reduce the heat slightly.

Conclusion

This easy fried chicken wings recipe delivers a restaurant-quality meal right in your home kitchen. The combination of the crispy texture and the savory Gochujang Honey-Lime Glaze creates a new family favorite. Pin this recipe for later and try making a batch this weekend to experience the perfect crispy wing for yourself.

fried chicken wings recipe

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• Author: Rachel Morgan
• Total Time: 70 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

A highly crispy fried chicken wing recipe featuring a sweet and spicy Gochujang Honey-Lime Glaze, with a buttermilk marinade to ensure juicy and tender meat.

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Ingredients

Scale 1x2x3x

• 1.5 kg chicken wings, separated into flats and drumettes
• 240 mL buttermilk
• 5 mL garlic powder
• 2.5 mL ground ginger
• 5 mL salt
• 2.5 mL black pepper
• 200 g all-purpose flour
• 60 g cornstarch
• 7.5 mL smoked paprika
• 5 mL onion powder
• 5 mL salt
• 2.5 mL black pepper
• 1.5 L vegetable oil, for frying
• 80 g gochujang (Korean chili paste)
• 60 mL honey
• 45 mL fresh lime juice
• 30 mL light soy sauce
• 15 mL minced garlic
• 10 mL sesame oil
• 5 mL toasted white sesame seeds, for garnish
• 15 mL fresh cilantro, chopped, for garnish

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Instructions

1. Marinate Wings: Thoroughly pat the chicken wings dry. Combine buttermilk, garlic powder, ginger, salt, and black pepper in a large bowl. Add wings, toss to coat, and refrigerate for at least 30 minutes, or up to 2 hours.
2. Prepare Dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, salt, and black pepper.
3. Coat Wings: Remove wings from the marinade, letting excess drip off. Dredge each wing individually in the flour mixture, pressing firmly to coat. Place coated wings on a wire rack to rest for 10-15 minutes before frying.
4. Heat Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 3 inches. Heat oil over medium-high heat to 175°C (350°F).
5. Fry Wings: Carefully lower wings into hot oil in batches, avoiding overcrowding the pot. Fry for 8-10 minutes per batch, turning occasionally, until golden brown and crispy. Remove fried wings and drain on a wire rack.
6. Make Glaze: While wings fry, whisk gochujang, honey, lime juice, soy sauce, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer for 3-5 minutes, stirring constantly until slightly thickened and glossy.
7. Glaze and Serve: Toss the warm fried wings in the glaze until fully coated. Arrange on a platter and sprinkle generously with toasted sesame seeds and chopped cilantro.

Notes

To achieve extra crispy results, ensure the wings are completely dry before marinating, and allow the coated wings to rest on a wire rack for 10-15 minutes before frying. Avoid overcrowding the pot when frying to maintain oil temperature. If substituting buttermilk, use 1 tablespoon of white vinegar or lemon juice mixed with 1 cup of regular milk.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Korean-American

Nutrition

• Serving Size: 6 wings (approx. 250g)
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 100 mg