Enjoy the ultimate comfort food with this Sticky Fried Chicken Wing Platter with Golden Fries & Fresh Salad. Crispy buttermilk-marinated chicken wings are coated in a sweet honey-garlic glaze and served with crunchy golden fries, a fresh tomato salad, and a creamy garlic dip. Perfect for game day, family dinners, parties, or weekend feasts.
β±οΈ Prep Time: 25 minutes
β³ Marinating Time: 30 minutes
π₯ Cook Time: 35 minutes
π½οΈ Servings: 4
π₯ Calories: Around 780 per serving
Ingredients π
π For the Crispy Fried Wings
π 900 g chicken wings or drumettes
π₯ 1 cup buttermilk
π§ 2 garlic cloves, grated
πΆοΈ 1 tsp paprika
π§ 1 tsp salt
β« Β½ tsp black pepper
πΎ 1 cup all-purpose flour
π½ Β½ cup cornstarch
πΆοΈ Β½ tsp chili flakes or cayenne pepper
π’οΈ Neutral cooking oil, for frying
π― For the Honey Garlic Glaze
π― β cup honey
π§ 2 garlic cloves, minced
π§ 2 tbsp butter
π 1 tbsp fresh lemon juice
π§ ΒΌ tsp salt
π₯ For Serving
π 680 g thick-cut fries
π 2 large tomatoes, sliced
π§ 1 small red onion, thinly sliced
π₯ Β½ cucumber, sliced (optional)
π₯ Β½ cup creamy garlic dip or herb dip
πΏ 3 tbsp chopped fresh parsley
Instructions π©βπ³
1οΈβ£ Marinate the Chicken
In a large bowl, combine the chicken wings, buttermilk, grated garlic, paprika, salt, and black pepper.
Mix well to coat every piece, then cover and refrigerate for 30 minutes to tenderize the chicken and build flavor.
2οΈβ£ Prepare the Crispy Coating
In a separate bowl, whisk together the flour, cornstarch, chili flakes (or cayenne), and a small pinch of salt.
Remove the wings from the buttermilk, allowing any excess to drip away, then coat each wing thoroughly in the flour mixture, pressing gently so the coating adheres well.
3οΈβ£ Fry Until Golden
Heat neutral cooking oil to 175Β°C (350Β°F) in a deep fryer or heavy pot.
Fry the wings in small batches for 8β10 minutes, turning occasionally, until deeply golden, crispy, and cooked through. The internal temperature should reach 74Β°C (165Β°F).
Transfer the cooked wings to a wire rack or paper towel-lined tray.
4οΈβ£ Bake the Fries
While the wings are frying, preheat the oven to 220Β°C (425Β°F).
Arrange the thick-cut fries in a single layer on a baking tray and bake for 25β30 minutes, turning halfway through, until crispy and golden.
Leave the fries uncovered after baking to maintain their crisp texture.
5οΈβ£ Make the Honey Garlic Glaze
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the honey, lemon juice, and salt, then simmer gently for 1β2 minutes until the glaze becomes glossy and slightly thickened.
6οΈβ£ Coat the Wings
Transfer the hot fried wings to a large bowl.
Pour the warm honey garlic glaze over the wings and toss gently until evenly coated, leaving a few crispy edges exposed for extra texture.
Sprinkle with the chopped parsley.
7οΈβ£ Assemble the Platter
Arrange the sticky glazed wings on a large serving platter alongside the crispy fries.
Add the sliced tomatoes, red onion, cucumber (if using), and a bowl of creamy garlic or herb dip.
Serve immediately while the wings are hot, crispy, and beautifully sticky.
Helpful Tips & Variations π‘
β Cornstarch creates an extra-light, crispy coating that stays crunchy longer.
β Fry the wings in batches to keep the oil temperature steady and ensure even cooking.
β Add your favorite hot sauce or a pinch of cayenne to the honey glaze for a spicy version.
β Garnish with sliced green onions or sesame seeds for extra color and flavor.
β Air-fry the wings instead of deep-frying for a lighter alternative while still achieving crispy skin.
β Fresh lemon wedges make a bright finishing touch and balance the sweetness of the glaze.
β Enjoy the wings immediately for the perfect combination of crispy coating and sticky honey-garlic glaze.
