North Woods Wings Recipe

Trim and pat dry

If not already separated, cut wings into drummettes and flats, discarding tips or saving them for stock. Rinse briefly and pat the wings thoroughly dry with paper towels.

Place the wings in a large bowl. Combine 1 cup buttermilk, 2 tbsp hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Pour the marinade over the wings, toss to coat evenly, cover, and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and seasons the meat while helping the breading adhere.

While wings marinate, prepare the breading. In a wide shallow bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour and 1 cup fine cornmeal. Stir in 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dry mustard, 0.5 tsp celery salt, and 0.5 tsp coarse black pepper until evenly combined.

Add 1 cup panko breadcrumbs to the dry mix and toss gently to distribute. The panko creates the extra crunch characteristic of North Woods Wings.

Set up a dredging station: remove wings from the marinade one at a time, allowing excess to drip back into the bowl, then press each wing into the breading mixture, coating thoroughly on all sides. Shake off excess and place coated wings on a wire rack set over a rimmed baking sheet. Let rest for 15 minutes at room temperature to help the coating adhere and dry slightly.

Pour 1.5 cups neutral frying oil into a large, heavy pot or Dutch oven (oil depth ~1–1.5 inches). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle steadily and brown slowly.

Work in batches to avoid overcrowding (3–5 wings per batch depending on pot size). Gently lower coated wings into the hot oil using tongs. Fry until golden brown and crisp, about 8–10 minutes per batch, turning once halfway through to ensure even browning. Internal temperature should reach 165°F (74°C) near the bone; for extra tenderness, wings often go to 175–180°F.

Remove wings with a slotted spoon or spider to a clean wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if cooking multiple batches. Repeat until all wings are fried.

While frying (or up to 1 day ahead), make the bleu cheese dressing. In a small bowl combine 0.5 cup crumbled bleu cheese, 0.25 cup mayonnaise, 0.25 cup sour cream, 2 tbsp buttermilk, 1 tsp lemon juice, 0.5 tsp Worcestershire sauce, 0.5 tsp minced garlic, 0.25 tsp salt, and 0.25 tsp black pepper. Stir until mostly smooth but leave some bleu cheese crumbles for texture. Taste and adjust seasoning or consistency with more buttermilk if desired.

To serve, arrange hot wings on a platter, sprinkle with optional 1 tbsp chopped chives, and serve immediately with the bleu cheese dressing on the side for dipping.