Sumac Buttermilk Fried Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If whole, separate into drumettes and flats and discard tips or reserve for stock.

In a large bowl, whisk together the buttermilk, 2 tablespoons sumac, 1 teaspoon Aleppo pepper, minced garlic, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper until blended.

Add the wings to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight — this tenderizes and infuses them with sumac and garlic flavor.

About 30 minutes before frying, remove wings from the refrigerator so they come closer to room temperature (but keep them covered).

In a large shallow bowl or rimmed sheet, whisk together the all-purpose flour, cornstarch, 2 tablespoons za'atar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined. This creates a herbed dry crust that will crisp up and carry the za'atar aroma.

Working in batches, remove wings from the buttermilk, allowing excess to drip back into the bowl. Dredge each wing thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a good coating. Place breaded wings on a wire rack set over a sheet tray; let rest 10–15 minutes to help the coating adhere.

Pour oil into a deep, heavy pot or deep fryer to a depth of 2–3 inches (about 1 quart). Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small pinch of flour sizzles immediately but does not burn.

Fry wings in small batches (do not overcrowd) for 8–10 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time for larger wings — they should be crisp and cooked through. Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet tray to drain; do not stack (stacking will steam and soften the crust).

While the final batch fries, make the glaze: In a small saucepan over low heat, combine 1/4 cup honey, 1 teaspoon Aleppo pepper, 1 tablespoon lemon juice, 1 tablespoon unsalted butter, and 1/4 teaspoon fine sea salt. Warm gently, stirring, until butter melts and the glaze is fluid and homogenous — do not boil. Taste and adjust heat or acidity: add more Aleppo for spice or more lemon for brightness.

Place the drained, hot wings in a large mixing bowl. Pour half the warm glaze over the wings and gently toss to coat evenly; you want a glossy light coating that clings to the herbed crust. Reserve remaining glaze for serving or add more if you prefer a sweeter finish.

Transfer glazed wings to a serving platter. Immediately sprinkle with the chopped parsley and optional mint, then dust with the remaining 1 teaspoon sumac for a bright tart finish.

Serve with lemon wedges on the side for squeezing over the wings and any remaining Aleppo honey glaze as a dipping sauce.