Galley's Hot Wings Recipe

Prep wings

If whole wings have tips, remove wing tips and separate drumettes from flats if desired. Pat wings very dry with paper towels. Place wings in a large bowl or resealable bag.

Marinate in buttermilk

In a bowl, whisk together 1 cup buttermilk and 2 tbs hot sauce. Pour over the wings, ensuring they are coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes yields flavor; longer tenderizes).

Make dry breading mix

While wings marinate, combine 1.5 cups all-purpose flour, 0.25 cups cornstarch, 0.75 cup panko breadcrumbs, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cayenne, 1.5 tsp kosher salt, 0.75 tsp black pepper and 1 tsp baking powder in a shallow dish or bowl. Whisk to blend and break up any panko clumps.

Dredge wings

Remove wings from the buttermilk, letting excess drip back into the bowl. Working in batches, toss wings in the dry mixture, pressing the mix onto each wing so it adheres and creates a thick crunchy coating. Place breaded wings on a wire rack and let rest 10 minutes to set the crust. Reserve the leftover buttermilk for a quick re-dip if needed.

Heat oil

In a deep heavy pot or Dutch oven, add about 1.75 cups neutral oil — enough to submerge wings halfway to 3/4 depending on pot size. Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown steadily without smoking.

Fry wings

Fry wings in small batches (do not overcrowd) for 8–10 minutes per batch, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached and crust is crisp. Adjust heat to maintain 325–350°F while frying. Transfer cooked wings to a wire rack set over a sheet pan to drain; keep warm in a 200°F oven if needed while frying remaining batches.

Double-fry option (crunchier)

For extra-crispy wings: fry first at 325°F for 7–8 minutes until pale golden and almost cooked; rest 5 minutes, then increase oil to 375°F and fry 1–2 minutes more to deepen color and crisp the crust.

Make sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Whisk in 0.75 cup hot sauce, 1 tsp apple cider vinegar, 1 tsp honey and 0.5 tsp Worcestershire sauce. Warm until just combined and slightly thickened, about 1–2 minutes. Taste and add 1/4 tsp salt if needed. Keep warm but do not boil.

Toss wings in sauce

Place a batch of hot fried wings in a large mixing bowl. Pour a portion of the warm Buffalo sauce over the wings (start with half the sauce and add more to taste) and toss gently to coat evenly. Serve some wings plain on the side if diners want extra crunch or less heat.

Make bleu cheese dip

In a small bowl, combine 0.5 cup bleu cheese crumbles, 0.25 cup mayonnaise, 0.25 cup sour cream, 2 tbs buttermilk, 0.5 tsp lemon juice, 0.25 tsp garlic powder, 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Stir until mostly combined but leave some chunks of bleu cheese for texture. Taste and adjust seasoning or thin with a little extra buttermilk if you prefer a looser dip. Chill for 10–15 minutes to meld flavors.

Arrange wings on a platter, sprinkle optional chopped parsley, and serve immediately with bleu cheese dip and celery sticks. Provide extra Buffalo sauce on the side. Recommend serving plates, napkins and a small bowl for discarded bones.