Broasted Wings Recipe

Trim and pat dry

If wings are whole, separate into drumettes and flats at the joint and discard tips (or save for stock). Pat wings very dry with paper towels.

In a large bowl combine buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Whisk until smooth.

Add the wings to the buttermilk mixture, pressing them down so they are fully submerged. Cover and refrigerate for at least 4 hours and up to overnight. The buttermilk tenderizes and seasons the meat.

About 30 minutes before frying, remove the wings from the refrigerator so they come closer to room temperature. Place a wire rack over a baking sheet to hold wings after dredging.

In a wide shallow bowl or rimmed baking sheet combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne. Whisk thoroughly so spices are evenly distributed.

Set up a dredging station: one bowl with the dry mix, one small bowl with 1/4 cup ice water (to adjust batter if needed), and the marinated wings nearby. Shake off excess buttermilk from each wing before coating.

For an extra-crisp broasted texture: dip each wing briefly into the dry mix, press the flour onto the surface, then shake off excess. For a thicker crust, return the wing to the buttermilk briefly and dredge again in the dry mix for a double coat. Place coated wings on the wire rack and let rest 10 minutes — this helps the crust adhere and dry slightly.

Heat a heavy deep skillet, Dutch oven or deep fryer with the oil. If using a pot, use enough oil to give about 2–3 inches depth (the recipe lists approximately 1.5 cups for a small pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature.

Working in batches of 6–8 wings (do not overcrowd), gently lower the wings into the hot oil. Fry until golden brown and an instant-read thermometer inserted into the thickest part of the wing reads 165–170°F (about 8–10 minutes per batch). Turn wings once midway so they brown evenly.

If you prefer the classic 'broasted' texture (very crisp exterior and juicy interior), after the first fry to golden (about 8 minutes), let wings rest on the rack 2 minutes, then increase oil temperature to 375°F (190°C) and fry a second time for 1–2 minutes to further crisp the crust.

Transfer cooked wings to the wire rack set over a baking sheet to drain. Immediately season with flaky finishing salt while still hot.

Toss wings with hot sauce or honey if desired, or serve sauce on the side. Garnish with chopped parsley and lemon wedges. Serve hot.

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.