Ingredients
For the chicken
- 1 kg chicken wings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- 1 cup buttermilk
- 1 egg
For the crispy coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp chili powder
- Oil, for deep frying
👨🍳 Instructions
- Marinate the wings:
Add chicken wings, salt, pepper, paprika, garlic powder, onion powder, and chili powder to a bowl. Pour in buttermilk and add the egg. Mix well and marinate for at least 1 hour—overnight is even better. - Prepare the coating:
Mix flour, cornstarch, paprika, garlic powder, black pepper, salt, and chili powder in a large bowl. - Coat the chicken:
Remove each wing from the marinade and thoroughly coat it in the seasoned flour. Press the flour onto the chicken firmly for an extra-crispy crust. - Fry:
Heat oil to about 350°F (175°C). Fry the wings in batches for approximately 8–10 minutes, depending on size, until deeply golden and cooked through. - Drain:
Transfer the wings to a wire rack or paper towels to remove excess oil. - Serve:
Serve immediately with your favorite dipping sauce—ranch, garlic sauce, or spicy mayo. 🍗🔥
🔥 Crispy tip: The combination of flour + cornstarch creates an extra-crunchy coating. Don’t overcrowd the pan, or the oil temperature will drop and the wings won’t crisp properly.