✔ Updated · spicier marinade, 350°F frying + 165°F doneness check
This copycat-style KFC hot wings recipe gives you crunchy, deep golden fried wings with a juicy, well-seasoned inside and a steady kick of heat. Fair warning: they disappear fast in my house.
At a glance
The one tip that matters: Keep the oil between 325°F and 350°F and fry only 5 to 8 wings at a time. Crowded, cooler oil turns the coating greasy instead of crisp.
The wings soak for at least 4 hours in a garlicky buttermilk marinade spiked with mustard and hot sauce, then get pressed into a flour and cornstarch coating seasoned with paprika, cayenne, marjoram, oregano, thyme and garlic. Fry them at 350°F in small batches until they hit 165°F inside. Below you'll find why the buttermilk matters, how to adjust the heat, and what to serve on the side.
Why You'll Love These Hot Wings
- Crunchy outside, juicy inside, thanks to a cornstarch coating and a buttermilk soak.
- Heat you control: the cayenne and hot sauce are easy to dial up or down.
- Prep-ahead friendly: marinate the wings overnight, then coat and fry when you're ready.
Why Soak the Wings in Buttermilk?
Buttermilk does two jobs. It is mildly acidic, so a few hours in it gently tenderizes the meat and keeps it juicy in the hot oil. It is also thick and clingy, which gives the seasoned flour something to grab, so you get a craggy, crunchy crust instead of a thin dusting.
Because the garlic, mustard, salt and hot sauce go into the marinade, the chicken itself is seasoned, not just the coating. That is the difference between wings that taste good to the bone and wings that only taste good on the outside.
How Hot Are These Wings?
KFC-style hot wings are known for a noticeable, building heat rather than a fiery one. The recipe card version lands at a medium heat. Use this guide to adjust it to your crowd.
| Heat level | Cayenne in the coating | Hot sauce in the marinade |
|---|---|---|
| Mild | 1 teaspoon | None |
| Medium (recipe card) | 2 teaspoons | 2 tablespoons |
| Hot | 1 tablespoon, plus hot paprika in place of sweet | 1/4 cup |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't rush the marinade. At least 4 hours in the buttermilk tenderizes the meat and seasons it all the way through. Overnight is even better and makes prep easy. I mix the marinade after dinner and forget about it until the next day.
- Use a thermometer. Oil at 325°F to 350°F gives a crisp coating and a cooked center. No thermometer? A dry wooden spoon handle dipped in should be surrounded by steady bubbles, but a thermometer is far more reliable.
- Fry in small batches. 5 to 8 wings at a time keeps the oil hot. Crowding drops the temperature and leaves the coating greasy or patchy.
- Use enough clean oil. The wings should float freely and be fully submerged so they brown evenly. Fresh oil tastes clean; old oil carries flavors from whatever was fried in it before.
- Drain on a rack, not paper. A wire rack lets steam escape so the underside stays crunchy. Keep finished batches warm in a 200°F oven.
- Always check 165°F. Whole wings take longer than split flats and drumettes, so test the biggest one in each batch with an instant-read thermometer.
KFC-Style Hot Chicken Wings
6
servings30
minutes35
minutes430
kcal5
hours5
minutesCopycat-style KFC hot wings: chicken wings marinated for at least 4 hours in garlicky, spicy buttermilk, dredged in a flour and cornstarch coating seasoned with paprika, cayenne, herbs and garlic, then deep-fried at 350°F until crisp, deep golden and 165°F inside.
Ingredients
- For the Marinade
15 chicken wings (about 3 lb), whole or split into flats and drumettes
2 1/2 cups buttermilk
1 head garlic, cloves peeled and crushed
1 1/2 tablespoons yellow mustard
2 tablespoons hot sauce (such as a Louisiana-style hot sauce)
2 teaspoons kosher salt
1 teaspoon black pepper
- For the Coating
2 cups all-purpose flour
1 1/2 cups cornstarch
1 tablespoon sweet paprika
2 teaspoons cayenne pepper (use 1 teaspoon for milder wings)
1 tablespoon dried marjoram
1 tablespoon dried oregano
2 teaspoons dried thyme
1 tablespoon garlic powder
2 teaspoons kosher salt
1 teaspoon black pepper
- For Frying
2 quarts canola or peanut oil
Directions
- Marinate
- If you like, cut each wing at the joints into a flat and a drumette and discard the tips (or save them for stock). Pat the wings dry.
- In a large bowl, whisk the buttermilk, crushed garlic, mustard, hot sauce, salt and pepper. Add the wings and turn until every piece is coated. Cover and refrigerate for at least 4 hours, or up to overnight.
- Coat and Fry
- In a wide, shallow bowl, mix the flour, cornstarch, paprika, cayenne, marjoram, oregano, thyme, garlic powder, salt and pepper.
- Pour the oil into a large, heavy pot or Dutch oven so it is at least 3 inches deep, leaving at least 3 inches of space at the top. Heat it over medium-high heat to 350°F on a deep-fry thermometer. Set a wire rack over a sheet pan nearby.
- Lift a wing from the marinade, let the excess drip off, then press it into the coating until fully covered. Shake off the loose flour. Coat 5 to 8 wings this way for the first batch.
- Carefully lower the coated wings into the hot oil one at a time, without crowding the pot. Fry for 10 to 12 minutes, turning once or twice, until the coating is crisp and deep golden brown. Adjust the heat to keep the oil between 325°F and 350°F.
- Check the thickest wing with an instant-read thermometer: it must reach 165°F. Transfer the wings to the wire rack to drain, then let the oil come back to 350°F before frying the next batch.
- Repeat with the remaining wings. Serve hot, with extra hot sauce or a dipping sauce on the side.
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What to Serve With KFC-Style Hot Wings
Go for the classic fried chicken spread: our KFC-style biscuits, a pot of KFC-style gravy and buttery corn on the cob. Cool ranch or blue cheese dip and celery sticks help tame the heat.
Feeding a crowd? Fry a batch of KFC-style chicken tenders alongside for anyone who prefers it milder, or browse more KFC copycat recipes.
Frequently Asked Questions
How do I make KFC-style hot wings at home?
Marinate the wings in buttermilk with garlic, mustard and hot sauce for at least 4 hours, dredge them in flour and cornstarch seasoned with paprika, cayenne, herbs and garlic, and deep-fry them at 350°F in small batches for 10 to 12 minutes, until crisp and 165°F inside.
How can I make the wings hotter or milder?
For more heat, add up to 1 tablespoon of cayenne to the coating, use hot paprika in place of sweet, or add extra hot sauce to the marinade. For milder wings, use 1 teaspoon of cayenne and skip the hot sauce.
How long should I marinate the wings?
At least 4 hours in the fridge and up to overnight, about 24 hours at most. Longer than that and the buttermilk can make the surface of the meat soft and mushy.
What is corn flour in this recipe?
In the UK, corn flour means what US cooks call cornstarch, the fine white powder. Use cornstarch here, not yellow cornmeal. It is what makes the coating extra crunchy.
Should I split the wings or leave them whole?
Either works. Split flats and drumettes fry faster and more evenly. Whole wings may need a few extra minutes, so check that the thickest part reaches 165°F.
Can I make these hot wings in an air fryer?
Yes, though the crust will be lighter and less craggy. Coat the wings, mist them well with oil and air fry at 380°F for 22 to 26 minutes, turning halfway, until crisp and 165°F inside.
How do I reheat leftover fried wings?
Refrigerate leftovers within 2 hours for up to 3 to 4 days. Reheat on a rack in a 400°F oven or in an air fryer at 375°F until crisp and hot all the way through. The microwave makes the coating soggy.
It is stated in beginning to add some cornstarch to the recipe but there’s no mention of cornstarch in the actual recipe ingredients. Corn flour is listed along with regular flour for the coating, is this what is being referred to as cornstarch?
Good catch, Frank! We’ve updated the recipe so cornstarch is now listed clearly: 1 1/2 cups of cornstarch with 2 cups of flour in the coating. That’s what gives the wings their extra crunch.
This recipe is a total fail. I followed the directions 100%. I was concerned when I saw that corn starch would make it crispier and nowhere in the recipe does it call for corn starch so I omitted it. I love KFC hot wings and since you can no longer find them anywhere on the menu I was excited to recreate this recipe. The taste is nothing like hot wings and it isn’t close to being as crispy. All that hard work and prepping for nothing. Now I’ve got to order pizza for the masses. Do not waste your time, money and effort.
I’m really sorry about that, Denise, and thanks for the honest feedback. We’ve updated the recipe: cornstarch is now listed clearly (1 1/2 cups in the coating), and hot sauce in the marinade plus cayenne in the coating give it real heat. The wings fry at 350°F for 10 to 12 minutes, until crisp and 165°F inside.