Crispy Chicken Wings with Garlic Lemon Mayo Sauce
Crispy Chicken Wings with Garlic Lemon Mayo Sauce
Ingredients
For the Crunchy Wings
- 500 g chicken wings, (flats and drumettes)
- 1 tablespoon white vinegar, for washing/prepping
- 2 tablespoons yellow mustard
- 3-4 tablespoons cornflour, (cornstarch)
- 1/2 inch oil, for pan-frying
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
For the Creamy Dill Sauce
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk, (or plain yogurt if you prefer it thicker)
- 1 garlic, clove, minced into a paste
- 1 teaspoon dill, fresh or dried
- 1 squeeze lemon juice
- 1 pinch salt
Instructions
- 1
Place the chicken wings in a bowl and rinse them with white vinegar and a bit of water. Drain them thoroughly and pat them dry with paper towels. Starting with dry wings is crucial for achieving crispy skin.
⏱️ 5 min
- 2
In a large bowl, toss the dried wings with the yellow mustard, salt, black pepper, garlic powder, onion powder, paprika, and chilli flakes. Ensure the wings are evenly coated in the mustard and spice mixture. Sprinkle the cornflour over the coated wings and toss again until the cornflour forms a thick, pasty coating over every wing.
⏱️ 10 min
- 3
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the wings in the pan, ensuring not to overcrowd them. Fry the wings for 8–10 minutes per side, or until they are deep golden, craggy, crispy, and cooked through. The mustard and cornflour will create a delicious crust. Work in batches if necessary.
⏱️ 20 min
- 4
While the wings are frying, prepare the Creamy Dill Sauce. In a small bowl, whisk together the mayonnaise, buttermilk, minced garlic, lemon juice, and dill. Add a pinch of salt to taste. This cool, herby sauce will perfectly balance the heat and tang of the mustard wings.
⏱️ 5 min
- 5
Once the wings are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the crispy chicken wings piping hot with the Creamy Dill Sauce on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Wings with Garlic Lemon Mayo Sauce
For the Crunchy Wings
- 500 g chicken wings, (flats and drumettes)
- 1 tablespoon white vinegar, for washing/prepping
- 2 tablespoons yellow mustard
- 3-4 tablespoons cornflour, (cornstarch)
- 1/2 inch oil, for pan-frying
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
For the Creamy Dill Sauce
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk, (or plain yogurt if you prefer it thicker)
- 1 garlic, clove, minced into a paste
- 1 teaspoon dill, fresh or dried
- 1 squeeze lemon juice
- 1 pinch salt
Instructions
- 1
Place the chicken wings in a bowl and rinse them with white vinegar and a bit of water. Drain them thoroughly and pat them dry with paper towels. Starting with dry wings is crucial for achieving crispy skin.
⏱️ 5 min - 2
In a large bowl, toss the dried wings with the yellow mustard, salt, black pepper, garlic powder, onion powder, paprika, and chilli flakes. Ensure the wings are evenly coated in the mustard and spice mixture. Sprinkle the cornflour over the coated wings and toss again until the cornflour forms a thick, pasty coating over every wing.
⏱️ 10 min - 3
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the wings in the pan, ensuring not to overcrowd them. Fry the wings for 8–10 minutes per side, or until they are deep golden, craggy, crispy, and cooked through. The mustard and cornflour will create a delicious crust. Work in batches if necessary.
⏱️ 20 min - 4
While the wings are frying, prepare the Creamy Dill Sauce. In a small bowl, whisk together the mayonnaise, buttermilk, minced garlic, lemon juice, and dill. Add a pinch of salt to taste. This cool, herby sauce will perfectly balance the heat and tang of the mustard wings.
⏱️ 5 min - 5
Once the wings are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the crispy chicken wings piping hot with the Creamy Dill Sauce on the side for dipping.