Beartown's Famous Chicken Wings Recipe

Trim and score

If wings are not already trimmed, separate the tip if desired or leave whole as advertised. Pat wings very dry with paper towels. Lightly score skin at two or three places on each wing where thick to help marinade penetration.

Marinate

In a large bowl combine buttermilk, 2 tbs kosher salt, 1 tsp freshly ground black pepper and optional 2 tbs hot sauce. Add wings and turn to coat thoroughly. Cover and refrigerate at least 4 hours or up to overnight. The buttermilk tenderizes and adds tang.

While wings marinate, mix the sacred breading. In a large shallow dish or bowl whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp celery salt, 1 tbs dark brown sugar, 1 tsp granulated sugar, 1 tsp baking powder, 1 1/2 tbs kosher salt and 1 tsp black pepper until evenly combined. Taste a tiny pinch (optional) to check balance — adjust salt or heat to preference.

Set up dredging station

Place the dry breading in a wide shallow tray. In a second shallow bowl whisk together 2 beaten eggs and 1/2 cup cold water to make an egg wash. Remove wings from marinade, letting excess drip off, but do not pat completely dry — a thin wet film will help breading adhere.

Dredge wings

Working in batches (6–8 wings), dip each wing first into the egg wash, then roll thoroughly in the sacred breading, pressing so the breading clings and forms an even coating. Place coated wings on a wire rack set over a sheet pan. Repeat until all wings are coated. Let coated wings rest 10–15 minutes to set the crust.

Prepare pressure cooker

Add 1 cup of water to the pressure cooker (instant pot) and fit a trivet or metal rack that keeps the wings above the liquid. Arrange wings in a single layer on the rack as best as fits — wings can overlap slightly. Close and lock lid; set valve to sealing.

Pressure cook

Pressure cook on high for 6 minutes. Once cycle completes, do a quick release of pressure, then carefully remove lid. Use tongs to transfer wings back to the wire rack set over a sheet pan. Note: pressure cooking cooks through and helps render fat while keeping the breading adhered; final crisping will be done by pan-frying or broiling.

Crisp the exterior

Heat 1 cup neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should ripple but not smoke). Working in batches, add 4–6 pressure-cooked wings and fry 1–2 minutes per side until golden brown and crisp. Use tongs and careful spacing. Transfer to a rack set over a sheet pan to drain. Alternatively, for less oil: preheat broiler to high and broil wings on an oiled rack 3–4 minutes per side until crisp and browned, watching closely to avoid burning.

Finish and garnish

If using, brush wings lightly with 2 tbs melted butter for sheen and flavor. Sprinkle chopped fresh parsley over the wings and serve with lemon wedges. Taste one and season with additional salt if needed.

Serve immediately while hot and crisp. Provide dipping sauces (ranch, blue cheese, or preferred house sauce) on the side.