Unleash the flavor with these crispy fried hot wings that are sure to be the star of any gathering. Perfectly spicy, irresistibly crunchy, and downright delicious, this recipe is a game-changer for wing lovers everywhere.
Why This Recipe Works
- The double-fry technique ensures your wings are crispy on the outside and juicy on the inside.
- A homemade hot sauce blend gives you control over the heat level, making it perfect for any palate.
- Using a buttermilk marinade tenderizes the chicken, infusing it with flavor and ensuring it stays moist during frying.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup hot sauce
- 1/2 cup unsalted butter, melted
- Oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Large mixing bowls
- Whisk
- Tongs
- Paper towels
Instructions
Marinate the Wings
Start by marinating the chicken wings in buttermilk for at least 4 hours, or overnight for best results. This step is crucial for tender, flavorful wings. Tip: Adding a splash of hot sauce to the buttermilk can give the wings an extra kick.
Prepare the Dredge
In a large bowl, whisk together flour, garlic powder, paprika, salt, and pepper. This mixture will give your wings that signature crispy coating. Tip: For an even crispier texture, you can add a tablespoon of cornstarch to the flour mixture.
First Fry
Heat oil in your deep fryer or pot to 375°F. Dredge the marinated wings in the flour mixture, shaking off any excess. Fry in batches for about 8 minutes, then remove and let them rest on a wire rack. This first fry cooks the wings through without over-browning them.
Second Fry
Increase the oil temperature to 400°F. Fry the wings again for another 5 minutes until golden brown and crispy. This second fry is what gives the wings their irresistible crunch. Tip: Make sure not to overcrowd the pot to maintain the oil temperature.
Toss in Hot Sauce
While the wings are still hot, toss them in a mixture of melted butter and hot sauce. This not only adds flavor but also helps the sauce stick to the wings. Serve immediately for the best taste and texture.
Tips and Tricks
For those looking to take their wings to the next level, consider brining the wings before marinating for even juicier results. Experimenting with different hot sauces can also customize the heat level and flavor profile. Additionally, letting the wings rest after the first fry ensures they cook evenly during the second fry. For a healthier version, try baking the wings after the first fry instead of frying them again, though they won’t be as crispy.
Recipe Variations
- Sweet and Spicy: Add honey to the hot sauce mixture for a sweet and spicy twist.
- Garlic Parmesan: Toss the fried wings in a mixture of melted butter, minced garlic, and grated Parmesan cheese.
- BBQ Wings: Swap the hot sauce for your favorite BBQ sauce for a smoky flavor.
- Asian-Inspired: Mix soy sauce, ginger, and a bit of sugar into the hot sauce for an Asian flair.
- Dry Rub: Skip the sauce and toss the wings in a dry rub of spices before serving.
Frequently Asked Questions
Can I bake these wings instead of frying? Yes, you can bake the wings at 400°F for about 40 minutes, flipping halfway through. However, they won’t be as crispy as the fried version.
How can I make the wings less spicy? Reduce the amount of hot sauce or mix it with more butter to tame the heat. You can also serve the sauce on the side for dipping.
Can I use frozen wings? It’s best to use thawed wings for even cooking. If you must use frozen, ensure they’re completely thawed and dried before marinating.
Summary
These crispy fried hot wings are the perfect combination of spicy, crunchy, and juicy. With a few simple steps and some patience, you can create a crowd-pleasing snack that’s perfect for any occasion.