Crispy Chicken Wings Recipe

Dry and season

Pat the 10 chicken wings very dry with paper towels. Place wings in a large bowl. Add 1 tablespoon salt, 1 teaspoon black pepper, 1.5 tablespoons baking powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss thoroughly so each wing is evenly coated. The baking powder helps crisp the skin.

Arrange the wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows. This helps dry the skin for extra crispiness. If short on time, proceed immediately to frying.

Pour 1.5 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (enough to cover wings halfway). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of wing — it should bubble steadily but not smoke.

Working in batches (2–3 wings at a time depending on pot size), carefully lower wings into the hot oil. Fry for about 7–9 minutes per batch, turning once, until skin is deep golden brown and an instant-read thermometer in the meatiest part reads 165°F (74°C). Do not overcrowd the pot; overcrowding lowers oil temperature and prevents crisping.

Use a slotted spoon or spider to transfer fried wings to a wire rack set over a baking sheet to drain and stay crispy. Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches.

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons minced Fresno chiles (or 2 tablespoons Fresno chile paste) and sauté 30 seconds to release aroma. Stir in 1/4 cup hot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar, and 1/4 teaspoon salt. Warm until just combined and slightly thickened, 1–2 minutes. Remove from heat and keep warm.

Place freshly fried wings in a large bowl, pour the warmed Fresno Buffalo sauce over them, and toss gently until wings are evenly coated. Serve immediately with cucumber and ranch dressing.

In a small saucepan over low heat, combine 2 tablespoons hoisin sauce, 1 teaspoon soy sauce, 1.5 tablespoons honey, 1 teaspoon Sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Warm, stirring, until glossy and slightly thickened, about 1–2 minutes. Taste and adjust sweetness or heat as desired.

Place fried wings in a large bowl, pour the sweet & spicy sauce over them, and toss gently to coat. Serve immediately with cucumber slices and ranch dressing.

Mix 2 teaspoons smoked paprika, 1 teaspoon brown sugar, 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon neutral oil in a small bowl to make a paste.

Place fried wings in a large bowl. Add the Nashville hot paste and toss vigorously so the paste adheres to the hot skin. For extra heat, sprinkle a little additional cayenne on top. Serve immediately with cucumber and ranch dressing.

Arrange tossed wings on a platter with thinly sliced cucumber and a bowl of ranch dressing on the side. Garnish with chopped chives or parsley if desired. Serve hot.

Leftover wings (if any) can be refrigerated in an airtight container for up to 2 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.