Here's The Secret To Perfectly Crispy Fried Chicken Wings (Corn Starch vs Flour)

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

1. 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

2. 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

3. 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

4. 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

5. Rest Coated Wings

   Let the coated wings rest on the baking sheet for 10 minutes. This helps the coating adhere during frying.

   Time: PT10M

6. 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

7. 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

8. 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

9. 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