Deep Fried Chicken Wings Recipe
Breaded almond chicken wings, honey garlic sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Breading
Wet Coating
Frying
Honey Garlic Sauce
Garnish
Method
Chicken & Marinade
- 1
Trim & Marinate
Pat wings dry with paper towels and trim excess skin if desired. Place wings in a large bowl. Add buttermilk, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder; toss to coat. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (up to overnight).
Breading
- 2
Prepare Dry Mix
In a shallow bowl or wide plate combine 1 cup flour, 3 tbs almond meal, 1 tbs cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk to evenly distribute.
- 3
- 4
Dredge Wings
Remove wings from marinade letting excess drip off. Working in batches, dip each wing into the egg wash, then press into the flour/almond mixture to fully coat. For extra crispness, double-dredge: after first coat, briefly return to egg wash and again to dry mix. Place breaded wings on a wire rack and let rest 10–15 minutes to set the coating.
Frying
- 5
Heat Oil
Pour about 1 quart neutral oil into a heavy deep pot or Dutch oven, leaving at least 3 inches headspace. Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle steadily and brown in about 45–60 seconds.
- 6
Fry Wings
Working in small batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked wings to a wire rack set over a sheet pan to drain. Keep finished wings warm in a 200°F (95°C) oven if desired while you finish remaining batches.
Honey Garlic Sauce
- 7
Combine Sauce Ingredients
In a small saucepan combine 1/2 cup honey, 2 tbs soy sauce, 2 tsp minced garlic, 1 tbs rice vinegar, 2 tbs water, 1/4 tsp sesame oil, and 1/4 tsp red pepper flakes. Stir to combine.
- 8
Thicken Sauce
Whisk 1 tsp cornstarch into 1 tbs cold water to make a slurry. Bring the honey mixture to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry. Simmer 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy if it needs more savory balance.
Finish & Garnish
- 9
Toss Wings in Sauce
Place hot fried wings in a large bowl. Pour the warm honey garlic sauce over them and toss gently until evenly coated. Work quickly so the coating stays crisp while getting sauced.
- 10
Plate & Garnish
Transfer sauced wings to a serving platter. Sprinkle with 2 tbs toasted sliced almonds and 2 tbs chopped scallions. Serve immediately with lemon wedges or ranch/blue cheese if desired.