Chicken Wings Recipe

Trim and dry

Pat the wings very dry with paper towels. Removing surface moisture helps achieve a crisp crust when frying.

Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, onion powder, soy sauce, and rice vinegar. Toss thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

About 30 minutes before frying, remove wings from the refrigerator to come closer to room temperature. (If chilled surfaces are too cold, oil temperature will drop excessively.)

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, baking powder, paprika, and cayenne (if using). This dry mix gives a light, crisp crust.

Working in small batches, dredge each wing in the dry mix, pressing lightly so an even coating adheres. Shake off excess and place coated wings on a wire rack for 10 minutes to set the coating.

Heat vegetable oil in a deep, heavy-bottomed pot or deep-fryer to 350°F (175°C). If you don’t have a thermometer, heat oil until a small piece of bread browns in about 40–45 seconds; adjust heat to maintain roughly 325–350°F for frying.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached. If wings are larger, you may need 10–12 minutes. Maintain oil temperature between 325–350°F for even cooking.

Using a slotted spoon or spider strainer, transfer fried wings to a wire rack set over a sheet pan to drain. Rest 3–5 minutes — this keeps them crisp while you finish remaining batches.

If using store-bought sweet chili sauce, pour 1/2 cup into a small saucepan. Add honey and lime juice. Warm over low heat, stirring until honey dissolves and sauce is glossy, about 2–3 minutes. Taste and adjust: more honey for sweetness, more lime for brightness.

Place fried wings in a large bowl. Pour warm sweet chili sauce over wings and toss gently to coat evenly. For a lighter coating, serve sauce on the side for dipping instead of tossing.

Transfer wings to a serving platter. Garnish with chopped cilantro and a sprinkle of sesame seeds if desired. Serve immediately while hot and crisp.