Here's The Secret To Perfectly Crispy Fried Chicken Wings (Corn Starch vs Flour)
Here's The Secret To Perfectly Crispy Fried Chicken Wings (Corn Starch vs Flour) is a medium American recipe that serves 4. 1200 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 35 min | Cook: 23 min | Total: 1 hr 13 min
Cost: $20.51 total, $5.13 per serving
Ingredients
- 8 pieces Chicken Wings (about 2 pounds, whole)
- 1 quart Buttermilk (full-fat for best flavor)
- 0.25 cup Frank's Hot Sauce (for brine)
- 1.5 cup Frank's Hot Sauce (for sauce)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Chicken Bouillon Powder (no‑MSG version if possible)
- 2 teaspoons Hot All-Purpose Seasoning (mix of original AP and hot AP)
- 1 large Egg (beaten, helps batter adhere)
- 3 cups All-Purpose Flour (sifted)
- 0.5 cup Cornstarch (optional, for lighter crispness)
- 1 teaspoon Old Bay Seasoning
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted Butter (grass‑fed preferred)
- 4 cloves Garlic (finely minced)
- 0.5 cup Honey (good quality)
Instructions
Prepare the Buttermilk Brine
In a large mixing bowl combine 1 quart buttermilk, 0.25 cup Frank's hot sauce, 1 tbsp lemon juice, 1 tsp chicken bouillon powder, and 2 tsp hot all‑purpose seasoning. Add the 8 chicken wings, stir to coat, cover, and refrigerate for 2–24 hours.
Time: PT5M
Make Hot Honey Garlic Sauce
Melt 4 tbsp butter in a skillet over medium‑low heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to brown. Stir in 1.5 cup Frank's hot sauce, 0.5 cup honey, and 1 tsp hot all‑purpose seasoning; cook 2–3 minutes until glossy.
Time: PT5M
Seasoned Flour Mix
In a separate bowl whisk together 3 cups all‑purpose flour, 0.5 cup cornstarch (optional for lighter crisp), 1 tsp Old Bay, 2 tsp hot all‑purpose seasoning, and 0.5 tsp salt until evenly distributed.
Time: PT5M
Coat the Wings
Remove wings from the brine, pat dry with paper towels. Dip each wing in the beaten egg, then roll in the seasoned flour mixture, shaking off excess. Place coated wings on a baking sheet.
Time: PT10M
Rest Coated Wings
Let the coated wings rest on the baking sheet for 10 minutes. This helps the coating adhere during frying.
Time: PT10M
Heat Oil
Fill a deep fryer or heavy pot with enough oil to submerge the wings and heat to 350°F (177°C) using a digital thermometer.
Time: PT5M
Temperature: 350°F
Fry the Wings
Working in batches of four, lower wings into the oil. Fry 4–5 minutes per side, turning once, until internal temperature reaches 165–175°F and the coating is golden‑brown. Transfer to a wire rack to drain.
Time: PT15M
Temperature: 350°F
Toss in Sauce
Place the hot fried wings in a large bowl, pour over the hot honey garlic sauce, and toss gently until each wing is fully coated.
Time: PT3M
Serve
Arrange the sauced wings on a serving platter and enjoy while hot and crispy.
Time: PT2M
Nutrition Facts
- Calories
- 1200
- Protein
- 48 g
- Carbohydrates
- 84 g
- Fat
- 80 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Egg, Gluten, Honey
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Frank's Hot Sauce: Tabasco, Sriracha
- Instead of Frank's Hot Sauce: Louisiana hot sauce
- Instead of Lemon Juice: Lime juice
- Instead of Chicken Bouillon Powder: Chicken stock concentrate
- Instead of Hot All-Purpose Seasoning: Cajun seasoning
- Instead of Egg: 1 tbsp milk + 1 tsp flour
- Instead of All-Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of Old Bay Seasoning: Cajun seasoning
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Margarine
- Instead of Garlic: Garlic paste
- Instead of Honey: Maple syrup
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Knife
- Cutting Board
- Skillet
- Digital Food Thermometer
- Deep Fryer or Heavy‑Bottom Pot
- Wire Rack
- Tongs
- Baking Sheet
Critical Steps — Do Not Skip
- Brining the wings in buttermilk for at least 2 hours
- Maintaining oil temperature at 350°F
- Ensuring internal chicken temperature reaches 165‑175°F
- Coating the fried wings promptly with the hot honey garlic sauce
Chef Tips from the Video
- For an extra‑crisp crust, double‑dredge the wings by repeating the egg‑flour step.
- Adding cornstarch to the flour mix lightens the color and creates a slightly more delicate crunch.
- Use a wire rack instead of paper towels to keep the coating from steaming and getting soggy.
Troubleshooting
Wings are soggy after frying.
Make sure oil is at 350°F before adding wings and avoid overcrowding; also rest the coated wings 10 min before frying.
Coating falls off when tossing in sauce.
Toss the wings while they are still hot and immediately after frying; if needed, dip the wings briefly back into the sauce and return to the wire rack.
Sauce is too thin.
Simmer the sauce an extra 2‑3 minutes to reduce, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Freeze uncooked, brined wings in a zip‑top bag for up to 2 months. Thaw in the refrigerator before frying.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Brine the wings up to 24 hours in advance; keep refrigerated.
- Prepare the hot honey garlic sauce and store in the fridge for up to 3 days; reheat gently before tossing.
- Seasoned flour can be mixed ahead and stored in an airtight container for several days.
Frequently Asked Questions
What is the cultural significance and history of fried chicken wings in American cuisine?
Fried chicken wings became popular in the United States after the 1960s, especially in Southern bar‑becue culture and sports‑bar menus. They are now a staple for gatherings, game days, and casual parties, representing comfort food and communal snacking.
What regional variations of fried chicken wings exist within American cuisine?
In the South, wings are often double‑fried and served with a vinegar‑based sauce, while Buffalo, New York popularized the hot sauce‑and‑butter coating. Other regions add honey, maple, or Asian‑style glazes, showing the dish’s adaptability.
How are perfectly crispy fried chicken wings traditionally served in the United States?
They are typically served hot on a platter with a side of celery sticks and a dipping sauce such as blue cheese or ranch. The wings are often tossed in a sauce just before plating to keep the coating crisp.
During which occasions are fried chicken wings especially popular in American culture?
Wings are a go‑to snack for Super Bowl parties, tailgate gatherings, birthday celebrations, and casual bar nights. Their bite‑size nature makes them perfect for sharing in festive settings.
How does hot honey garlic sauce fit into the broader American wing tradition?
The hot honey garlic sauce blends the classic Buffalo heat with sweet honey, reflecting the American love for sweet‑spicy flavor combos. It offers a modern twist while still honoring the buttery, garlicky base common in many wing sauces.
What are the authentic ingredients for a hot honey garlic wing sauce versus common substitutes?
Authentic ingredients include butter, fresh garlic, hot sauce (like Frank's), and natural honey. Substitutes can be margarine for butter, garlic powder for fresh garlic, and agave syrup or maple syrup for honey, though flavor will vary.
What other American side dishes pair well with hot honey garlic fried chicken wings?
Classic pairings include coleslaw, potato wedges, corn on the cob, or a simple green salad. A cool ranch or blue‑cheese dip also balances the heat and sweetness of the wings.
What are the most common mistakes to avoid when making perfectly crispy fried chicken wings?
Common errors include frying at too low or too high a temperature, overcrowding the pot, and not drying the brined wings before coating. Each mistake can lead to soggy or burnt coating.
How do I know when the fried chicken wings are done cooking?
The wings are done when the internal temperature reaches 165‑175°F on a digital thermometer and the coating is golden‑brown and crisp. The meat should be opaque and juices run clear.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen focuses on practical, step‑by‑step home cooking tutorials that emphasize flavor, technique, and approachable recipes for everyday cooks.
How does the YouTube channel Mr. Make It Happen's approach to American comfort food differ from other cooking channels?
Mr. Make It Happen combines detailed scientific explanations (like brining times and oil temperature) with a relaxed, humor‑filled presentation, whereas many channels either skip the science or focus solely on entertainment without deep technique insight.
Last updated: September 3, 2026
