# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints with tips removed
→ Marinade and Coating
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon cayenne pepper
09 - 1 1/2 cups all-purpose flour
10 - 1/2 cup cornstarch
11 - 1 teaspoon baking powder
→ For Frying
12 - Sunflower or peanut oil for deep frying
→ Buffalo Sauce
13 - 1/3 cup hot sauce
14 - 2 tablespoons unsalted butter, melted
15 - 1 teaspoon honey
→ Thai Sweet Chili Sauce
16 - 1/2 cup Thai sweet chili sauce
17 - 1 tablespoon fresh lime juice
18 - 1 teaspoon fish sauce
→ BBQ Sauce
19 - 1/2 cup BBQ sauce
→ Garnish
20 - Fresh chives or scallions, sliced
21 - Celery sticks
22 - Blue cheese or ranch dressing
# How to Make It:
01 - In a large bowl, combine chicken wings with buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder until fully combined.
03 - Remove marinated wings from the refrigerator and allow excess buttermilk to drip off. Working with one wing at a time, dredge each piece thoroughly in the flour mixture, pressing gently to ensure an even coating adheres. Place coated wings on a wire rack and allow to rest for 10 minutes at room temperature.
04 - Fill a large heavy-bottomed pot or deep fryer with sunflower or peanut oil to a depth of 2 inches. Heat the oil to 350°F, monitoring the temperature with a reliable cooking thermometer.
05 - Working in batches to avoid overcrowding, carefully place coated wings into the hot oil. Fry for 8 to 10 minutes, turning occasionally with a slotted spoon, until the exterior achieves a deep golden brown color and crispy texture. Transfer finished wings to a wire rack positioned over paper towels to drain excess oil.
06 - For Buffalo sauce, whisk together hot sauce, melted butter, and honey until emulsified. For Thai sauce, combine sweet chili sauce, lime juice, and fish sauce, stirring well. For BBQ sauce, use directly from the container or your preferred variety.
07 - Divide the fried wings into three equal portions. Toss each portion with its corresponding sauce until evenly coated, or arrange wings on a platter and serve sauces on the side for individual dipping. Garnish with fresh chives or scallions and serve alongside celery sticks and blue cheese or ranch dressing.
