25 Wings Recipe

Prep and Marinate

Trim excess fat from chicken and cut into 1–1.5 inch bite-sized pieces. Place chicken in a bowl or zip-top bag. Add 1 cup buttermilk and 2 tbs hot sauce; toss to coat. Seal and refrigerate at least 1 hour, ideally 2–4 hours. (This tenderizes and flavors the meat.)

Make Dredge

In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika until evenly combined.

Heat Oil

In a heavy-bottomed pot or deep fryer, pour in about 3–4 cups vegetable oil (enough for a 2–3 inch deep fry). Heat to 350°F (175°C). If you do not have a thermometer, heat until a small cube of bread sizzles and turns golden in roughly 45–60 seconds.

Dredge Chicken

Remove chicken from buttermilk in batches, allowing excess to drip off. Place pieces into the flour mixture and toss to coat thoroughly. For an extra-crispy finish, double-dredge: after first coat, return to buttermilk briefly then dredge again. Shake off excess flour.

Fry to Crisp

Working in batches (do not overcrowd), carefully lower coated pieces into hot oil. Fry until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crispy. Keep cooked batches warm in a 200°F (95°C) oven if needed.

While chicken fries (or immediately after you finish frying), make the sauce. In a small saucepan over low heat, melt 6 tbs unsalted butter. Add 3/4 cup Frank's RedHot, 1 tbs honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt. Whisk until fully combined and slightly warm but not boiling, about 2–3 minutes. Taste and adjust heat/sweetness to preference.

Place fried chicken pieces in a large mixing bowl. Pour the warm sauce over the chicken and gently toss until every piece is evenly coated. For a lighter coating, reserve some sauce to serve on the side.

Transfer sauced boneless wings to a serving platter. Sprinkle with 2 tbs chopped fresh parsley or cilantro. Serve immediately with blue cheese dressing or ranch, celery sticks and optional lemon wedges.

Estimated yield: about 25 boneless pieces depending on cut size. Serve hot for best texture; leftover wings keep in an airtight container refrigerated up to 2 days and can be reheated in a 400°F oven on a wire rack for 8–10 minutes to re-crisp.