Prep time: 25 minutes
Marinating time: 30 minutes
Cooking time: 35 minutes
Servings: 4
Calories per serving: Around 780
Ingredients
For the fried wings
🍗 900 g chicken wings or drumettes
🥛 1 cup buttermilk
🧄 2 grated garlic cloves
🌶️ 1 tsp paprika
🧂 1 tsp salt
⚫ ½ tsp black pepper
🌾 1 cup all-purpose flour
🌽 ½ cup cornstarch
🌶️ ½ tsp chili flakes or cayenne
🛢️ Neutral frying oil
For the glaze
11. 🍯 ⅓ cup honey
12. 🧄 2 minced garlic cloves
13. 🧈 2 tbsp butter
14. 🍋 1 tbsp lemon juice
15. 🧂 ¼ tsp salt
For serving
16. 🍟 680 g thick-cut fries
17. 🍅 2 large sliced tomatoes
18. 🧅 1 small red onion, sliced
19. 🥒 ½ cucumber, sliced, optional
20. 🥄 ½ cup creamy garlic or herb dip
21. 🌿 3 tbsp chopped parsley
Instructions
Soak the chicken. Combine wings, buttermilk, garlic, paprika, salt, and pepper in a bowl. Let them marinate for 30 minutes so the seasoning reaches the meat.
Prepare the coating. Stir flour, cornstarch, chili flakes, and a little salt together. Remove the wings from the buttermilk and coat each piece generously.
Fry in hot oil. Heat oil to 350°F / 175°C and fry the wings in batches for 8–10 minutes, turning as needed. They should be crunchy outside and reach 165°F / 74°C inside.
Bake the fries. Cook the fries at 425°F / 220°C for 25–30 minutes until crisp. Keep them uncovered so steam does not soften them.
Simmer the honey sauce. Melt butter, briefly cook the garlic, then add honey, lemon juice, and salt. Simmer for 1–2 minutes until shiny and slightly thick.
Coat the wings. Brush or toss the hot fried wings with the glaze, leaving some crunchy edges visible. Sprinkle with chopped parsley.
Serve the platter. Arrange the wings with fries, tomato slices, red onion rings, cucumber, and creamy dip. Serve right away while the coating is crisp and the glaze is sticky.
Helpful Notes & Variations
Cornstarch helps make the coating lighter and crisper. Work in batches so the oil temperature does not drop too much. For a spicy version, stir chili sauce or cayenne into the glaze.
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