Fried chicken wings became popular in the United States after World War II, especially in the South where deep‑frying was a common cooking method. They gained nationwide fame in the 1990s with the rise of sports‑bar culture and the invention of the "Buffalo wing" in Buffalo, New York.

In the South, wings are often seasoned with a simple salt‑pepper blend and served with a buttery gravy. In the Northeast, they may be coated in a sweet‑spicy glaze. The Buffalo style adds a hot sauce‑butter coating, while Korean fried wings are double‑fried and tossed in a gochujang glaze.

They are typically served hot, with a side of creamy coleslaw, pickles, and a dipping sauce such as ranch or blue cheese. The wings are often accompanied by biscuits or cornbread and a cold beer.

Fried chicken wings are a staple at sports events, tailgate parties, Super Bowl gatherings, and casual bar nights. They are also popular for birthday parties and family get‑togethers because they are easy to share.

Chef Chris Cho’s recipe uses a light batter made with a mix of flour and cornstarch, plus a pinch of baking powder, which creates an ultra‑crisp crust while keeping the meat juicy. The optional cayenne adds a subtle heat without overwhelming the flavor.

Common errors include frying at too low a temperature, which makes the coating greasy; overcrowding the pot, which drops oil temperature; and not drying the wings before battering, which prevents the coating from sticking.

The thin batter creates a film that adheres the seasoned flour mixture to the wing, resulting in a lighter, more uniform crust. The water‑based batter also helps the coating puff slightly, giving extra crunch.

Yes. You can season the wings up to 2 hours ahead and keep them refrigerated. After frying, store the wings in an airtight container in the fridge for up to 3 days, then reheat in a 350°F oven for 5‑7 minutes to restore crispness.

The coating should be deep golden‑brown, dry to the touch, and crackle lightly when you press a finger. Inside, the meat should be tender and the internal temperature must reach 165°F (74°C).

The YouTube channel Chef Chris Cho focuses on approachable Asian‑inspired and American comfort food recipes, emphasizing clear step‑by‑step instructions, quick techniques, and flavorful home‑cooked meals.

Chef Chris Cho blends classic American comfort dishes with subtle Asian flavor twists, often using pantry‑friendly ingredients and concise video edits that make the recipes feel both familiar and innovative compared to typical Western cooking channels.