Chicken wings are great for game days, and are a go to appetizer, and making them at home can be done ease. This recipe has 4 sauces: creamy garlic parmesan, honey BBQ, sriracha buffalo, and soy lemon. Each with their own identity, these wings can please anyone.
Whenever you eat chicken wings they should be crispy. This batter is high in cornstarch, which causes a lot of crispiness. Also, by tossing the wings in the cornstarch before the batter, the batter sticks better, and a crispy crust forms. I would also recommend tossing the wings in the sauces just before serving to prevent the crust from becoming overly soggy. Furthermore, drying the wings before and after allows the wings to crisp up, and stay crispy.
Dry your wings, and toss in cornstarch. Heat oil to 350°F. Next, mix the cornstarch, flour, baking powder, spices, and water.
Coat wings in the liquid mixture, and gently place in hot oil. Cook until wings are golden brown, and fully cooked.
Meanwhile, prepare all the sauce by mixing all the ingredients together in separate bowls.
Dry all wings, and toss in the sauces.
- 4 lb chicken wings
- 1/3 cup cornstarch
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour
- 4 tsp baking powder
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 1/3 cup water
- 1/4 cup mayonnaise
- 2 tbsp greek yogurt
- 1/4 cup freshly shredded parmesan
- 2 cloves pureed garlic
- 1/4 cup BBQ sauce
- 2 tbsp honey
- 1/4 cup sriracha
- 2 tsp unsalted butter
- 1 tsp white vinegar
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp soy sauce
Heat oil in a frying pot until it reaches 350°F. Meanwhile, dry chicken wings in a bowl, and toss in cornstarch.
In a separate bowl, mix together flour, cornstarch, baking powder, and spices.
Mix in water until combined.
Place wings in the wet batter, let the excess drip off, fry for up to 10 minutes until golden brown, and cooked.
Mix all sauce ingredients in separate bowls, and set aside.
Place wings on paper towels to drain excess oil.
Divide wings into separate bowl, and toss until evenly coated.