Wings (5) Recipe

Trim and Marinate

Pat the 5 chicken wings dry with paper towels. If not already split, separate each wing into drumette and flat at the joint. In a bowl, combine 1/2 cup buttermilk, 1/2 tsp salt and 1/4 tsp black pepper. Add the wings and turn to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours to tenderize and flavor.

Mix Coating

While the wings marinate, whisk together 3/4 cup all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper in a shallow bowl or pie dish until evenly combined.

Dredge Wings

Remove wings from the buttermilk, letting excess drip off. Dredge each wing thoroughly in the flour mixture, pressing so the coating adheres. Shake off excess and place on a wire rack while heating oil.

Heat Oil

Pour about 3 cups neutral oil into a deep, heavy-bottomed skillet or a medium saucepan. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns gently, the oil is ready.

Fry Wings

Working in a single layer and without overcrowding, fry the wings for 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer in the thickest part reads 165–175°F (74–79°C). Remove wings with a slotted spoon to a paper towel-lined plate or wire rack to drain. If any pieces finish before others, keep them warm in a 200°F (95°C) oven while you finish the batch.

Thai Chili Toss

In a medium bowl, combine 1/4 cup Thai chili sauce with 1 tsp lime juice and 1 tsp honey if you prefer a touch of sweetness. Add the hot fried wings to the bowl and toss gently until wings are evenly coated in the sauce. Transfer to a serving plate and sprinkle with roughly chopped cilantro, if using.

Buffalo Toss

For Buffalo-style, melt 2 tbs unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 2 tbs hot sauce until smooth. Place hot fried wings in a bowl and pour the Buffalo sauce over them, tossing to coat evenly. Serve immediately with celery sticks and 1/4 cup ranch or blue cheese dressing for dipping.

Plate 5 wings per order. If Thai chili was chosen, garnish with cilantro and offer lime wedges. If Buffalo was chosen, serve with celery sticks and ranch or blue cheese dressing on the side. Serve hot.