Fried Buffalo Wings Recipe With A Tangy Pomegranate Sumac Glaze

I love a good wing night, but sometimes I get tired of the same old bottled hot sauce for wings. This recipe offers a sophisticated, yet super easy, upgrade for your next game day or family dinner by delivering incredibly crispy skin and a tangy pomegranate sumac glaze. We’re skipping the traditional buffalo sauce in favor of a bright, tangy, and slightly sweet pomegranate sumac glaze that will impress everyone at the table. The secret to this fried buffalo wings recipe is a double-fry technique that guarantees an incredibly crispy skin, a trick that works perfectly in any home kitchen for busy weeknights.

Ingredients

Chicken Wings (1.5 kg or approx. 3.3 lbs): Use a mix of flats and drumettes; ensure they are fully thawed and patted completely dry with paper towels to achieve maximum crispiness. Removing excess moisture from the skin is the single most important step for a successful fry.
Vegetable Oil (1.5 L or 6 cups): Use for frying; choose a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. A deep-fry thermometer is highly recommended for temperature control to ensure a crispy result.
All-Purpose Flour (180 g or 1 ½ cups): The base of the breading for the fried buffalo wings; it provides the structure for the crispy crust. Use standard all-purpose flour for best results.
Cornstarch (30 g or ¼ cup) and Baking Powder (5 g or 1 teaspoon): These are essential additions to the dredge that create a lighter, crispier, and more stable crust. The cornstarch helps reduce moisture, while the baking powder (don’t skip this!) creates tiny bubbles for extra crunch and loft.
Seasonings for Dredge (Salt, Pepper, Garlic Powder, Onion Powder, Ground Sumac): The base flavor for the fried wings’ skin. Fine sea salt (10 g or 2 teaspoons) and fresh cracked black pepper (5 g or 1 teaspoon) create a savory base. Garlic powder (5 g or 1 teaspoon) and onion powder (5 g or 1 teaspoon) add depth, along with 5g (1 teaspoon) ground sumac for a slight tangy kick in the crust.
Pomegranate Molasses (120 ml or ½ cup): The star ingredient for the tangy glaze; it provides a deep, sweet-tart flavor profile. Look for pomegranate molasses in specialty stores or online; do not substitute with pomegranate juice, as it is too watery.
Glaze Aromatics (Garlic, Ginger, Red Pepper Flakes): Minced fresh garlic (15 g or 3 cloves) and grated fresh ginger (10 g or 1-inch piece) provide a sharp, aromatic base. Red pepper flakes (5 g or 1 teaspoon) are optional for heat; omit if making this kid-friendly.
Glaze Sweetener and Acid (Brown Sugar, Apple Cider Vinegar, Water): Light brown sugar (20 g or 1 tablespoon) balances the tartness of the molasses. Apple cider vinegar (30 ml or 2 tablespoons) adds a bright, sharp tang; ensure it is alcohol-free if serving to children. A small amount of water (60 ml or ¼ cup) helps create the correct consistency for the glaze.
Fresh Mint (15 g or ¼ cup packed, finely chopped): Used as a garnish to add color and fresh, cooling notes that contrast with the rich glaze. Fresh herbs are essential for a professional presentation and a pop of flavor.

Instructions

Prep the Wings for Frying: Place the chicken wings on a paper towel-lined surface and pat them thoroughly dry on all sides. This step is non-negotiable for achieving crispy skin, as excess moisture causes steaming instead of frying. Ensure the wings are at room temperature (let them sit for 15-20 minutes after drying) for even cooking.
Prepare the Dredge Mixture: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and ground sumac (5g or 1 teaspoon) until fully combined. Whisking thoroughly ensures the baking powder and cornstarch are evenly distributed for maximum crispness.
Coat the Chicken Wings: Add the dried chicken wings to the flour mixture in batches and toss them gently until each piece is completely coated. Shake off any excess flour from the wings; a thin, even layer is best for crispiness. Place the coated wings in a single layer on a wire rack set over a baking sheet; allow them to rest while you prepare the oil (this helps the dredge adhere).
First Fry (Cook Through): Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 170°C (340°F). Carefully lower the wings into the oil, working in batches to avoid overcrowding the pot, which lowers the oil temperature. Fry for 8-10 minutes, or until the wings are fully cooked through, pale golden brown, but not yet crispy (they should be slightly soft on the outside). If the wings look too dark too quickly, your oil temperature is too high; remove immediately and let the oil cool slightly before continuing.
Second Fry (Crisp Up): Remove the partially cooked wings from the oil and place them back on the wire rack to drain while you increase the oil temperature to 190°C (375°F). Return the wings to the hotter oil, again working in batches, and fry for another 4-6 minutes. Fry until the wings are deep golden brown and exceptionally crispy; remove and place back on the wire rack to drain excess oil.
Prepare the Pomegranate Sumac Glaze: While the wings are in the second fry, combine the pomegranate molasses, minced garlic, grated ginger, red pepper flakes, remaining 5g (1 teaspoon) ground sumac, apple cider vinegar, brown sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally. The glaze should thicken slightly and become glossy; it should coat the back of a spoon when ready.
Glaze the Wings: In a large bowl, immediately add the hot, crispy fried buffalo wings (do not let them cool completely first). Pour the warm Pomegranate Sumac Glaze over the wings and toss gently until all pieces are evenly coated. Ensure the glaze clings to the crispy skin.
Plating and Garnish: Arrange the wings on a dark plate for visual appeal; drizzle with extra warm glaze if desired. Generously scatter the finely chopped fresh mint leaves over the wings for a vibrant pop of color and freshness. Serve immediately while hot and crispy.

Troubleshooting: Tips for Ultra-Crispy Skin

Achieving truly crispy skin on your fried buffalo wings recipe isn’t difficult, but it does require attention to a few key details. If you follow these troubleshooting tips, you’ll get restaurant-quality results every time. The secret to a successful fried buffalo wings recipe often lies in what you do before the oil even gets hot.

Use Cornstarch and Baking Powder

Don’t skip these ingredients in the dredge. Cornstarch reduces moisture on the surface of the chicken, which prevents the skin from becoming soggy. The baking powder reacts with the heat, creating small air pockets and giving the crust a lighter, more delicate texture.

Pat Wings Dry Thoroughly

The number one mistake home cooks make is skipping this step. Patting the wings dry removes surface moisture, which prevents steaming and promotes crispiness. If the wings are wet when they hit the oil, they will be greasy and soft instead of crisp.

Double Fry Technique

The two-stage frying process (lower temperature first, higher temperature second) ensures the wings are cooked through without burning, then rapidly crisped to perfection. This method is essential for achieving the best texture in this fried buffalo wings recipe, guaranteeing a crispy exterior and juicy interior.

Don’t Overcrowd the Pot

Frying in batches is essential for any good fried buffalo wings recipe. Overcrowding lowers the oil temperature dramatically, leading to soggy, oily wings instead of crispy ones. Give the wings space in the pot so the oil temperature can quickly recover.

Make-Ahead Prep: How to Get Ahead on Game Day

If you’re making this fried buffalo wings recipe for a party or a busy weeknight family meal, you can easily prepare key components in advance.

Prepare the Dredged Wings

You can coat the chicken wings in the dredge mixture up to 4 hours in advance. Place the coated wings in a single layer on a wire rack and store them uncovered in the refrigerator. Storing them uncovered helps to further dry out the skin, which results in even crispier results during frying.

Make the Glaze Ahead

The Pomegranate Sumac Glaze can be prepared up to 3 days in advance. Store the cooled glaze in an airtight container in the refrigerator. Reheat gently on the stove over low heat when ready to toss the freshly fried wings.

FAQs about Fried Wings and Pomegranate Glaze

Can I use an air fryer instead of deep frying?

Yes, for a healthier alternative to this fried buffalo wings recipe. Coat the wings as instructed, then air fry at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy. The texture will be slightly different, but still delicious and a good option for low-carb meals.

What if I don’t have pomegranate molasses?

A suitable substitution for this fried buffalo wings recipe is to reduce pomegranate juice on the stovetop until it thickens significantly and resembles molasses, or use balsamic glaze for a similar syrupy texture, though the flavor profile will differ. I find a good quality balsamic glaze provides a similar tangy, sweet base.

How do I reheat leftover fried wings?

Reheat leftover wings in an air fryer at 380°F (190°C) for 5-7 minutes, or bake on a wire rack in the oven at 350°F (175°C) for 10-15 minutes, until hot and crispy again. Avoid reheating in the microwave, which makes them soggy.

Can I make this glaze spicier for guests who like heat?

Yes, increase the amount of red pepper flakes in the glaze or add a pinch of cayenne pepper. You could also offer a side of sriracha or hot sauce for individual dipping. This makes it a great family-friendly option where everyone can customize their spice level.

What side dishes go best with these tangy wings?

Serve with classic comfort food sides like creamy coleslaw, mac and cheese, or crispy potato wedges. A light green salad with a citrus vinaigrette also pairs well to cut through the richness of the fried buffalo wings.

Can I use regular vinegar instead of apple cider vinegar in the glaze?

Yes, white wine vinegar or rice vinegar can work as a substitute, but apple cider vinegar offers the best balance of sweetness and tang for this specific flavor profile. For the best result in this fried buffalo wings recipe, stick with apple cider vinegar if possible.

Conclusion

This fried buffalo wings recipe proves that home cooking can be both comforting and exciting, elevating a classic dish into a new family favorite. Save this fried buffalo wings recipe for later on Pinterest so you can find it for your next family dinner or game day.