25 Wings (five Flavors) Recipe

Combine the buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1 tsp black pepper in a medium bowl. Add the chicken pieces, stir to coat, cover and refrigerate for at least 1 hour or up to 6 hours. This tenderizes and flavors the boneless wings.

Prepare dry mix

In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder and 1 tsp salt until evenly combined.

Prepare wash

In a separate wide bowl, whisk the eggs and milk until smooth.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. One piece at a time, toss in the flour mixture to lightly coat, dip into the egg wash, then return to the flour mixture for a second coat. Place coated pieces on a wire rack and let rest 10 minutes for coating to adhere.

Heat oil

Pour vegetable oil into a deep pot or heavy Dutch oven to a depth of about 2–3 inches (approx. 5–7 cm). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry in batches

Working in batches (do not overcrowd), carefully add coated chicken pieces to the hot oil and fry until golden brown and internal temperature reaches 165°F (74°C), about 4–5 minutes per batch depending on piece size. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Repeat until all pieces are fried.

Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches.

Divide wings

Divide the 25 fried boneless wings into five equal portions (5 wings per flavor). Place each portion in a separate large bowl for tossing.

Buffalo (Hot)

In a small bowl, whisk together 1/2 cup hot sauce and 2 tbs melted butter. Pour over one portion of wings and toss until evenly coated.

Honey BBQ

Stir together 1/2 cup barbecue sauce and 1 tbs honey. Toss this mixture with the second portion of wings until evenly coated.

Garlic Parmesan

Combine 3 tbs melted butter, 2 tsp minced garlic and 1/4 cup grated Parmesan cheese. Toss the third portion of wings in the warm butter mixture, then sprinkle an extra 1 tbs Parmesan on top if desired.

Sweet Chili

Warm 1/2 cup sweet chili sauce slightly (10–15 seconds in microwave or in a small saucepan) then toss with the fourth portion of wings until evenly glazed.

Lemon Pepper

Whisk together 2 tbs melted butter, 1 tsp lemon zest and 1/2 tsp cracked black pepper. Toss the fifth portion of wings until coated; finish with a light squeeze of lemon if desired.

Arrange the five flavored portions on a large platter or separate plates. Garnish Garlic Parmesan and Lemon Pepper wings with chopped parsley and place lemon wedges on the side. Serve immediately with celery, carrot sticks, and your choice of ranch or blue cheese dressing for dipping.

Leftovers: store cooled wings in airtight containers in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.