Chicken Wings Recipe

Trim and dry

Pat the wings completely dry with paper towels. Trim any excess skin and remove tips if still attached. Drying the skin helps achieve crispiness.

Season wings evenly with kosher salt and black pepper. Let sit at room temperature for 15–20 minutes while you prepare the coating and heat the oil.

Make dry coating

In a large bowl combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, and cayenne. Whisk so the mixture is uniform.

Coat wings

Toss the wings in the dry mixture so each piece is lightly and evenly coated. Shake off excess. For extra-crisp, you can double-coat: dip briefly in cold water or beaten egg, then re-coat in the dry mix.

Heat oil

In a deep pot or heavy Dutch oven, add at least 2–3 inches of oil (about 1 cup for shallow batch frying; increase if needed). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in ~45 seconds.

Fry wings

Fry wings in batches so they don't overcrowd the pot. Cook 7–9 minutes per batch, turning occasionally, until golden-brown and internal temperature reaches 165°F (74°C) and skin is crisp. Remove wings to a wire rack set over a sheet pan to drain and stay crisp. Keep warm in a 200°F (95°C) oven if making multiple batches.

While the wings fry, make the Buffalo sauce. In a small saucepan over low heat, melt the butter. Add the hot sauce, vinegar, Worcestershire, and honey or sugar. Whisk until combined and warm, but do not boil. Taste and adjust salt or sweetness. Keep warm until ready to toss with wings.

To serve Buffalo: place fried wings in a large bowl, pour the warm Buffalo sauce over them, and toss quickly until evenly coated. Transfer to a platter and serve with celery, carrots, and blue cheese or ranch.

Make Nashville hot oil: In a small saucepan, warm the 1/4 cup oil over medium-low heat until shimmering but not smoking. Remove from heat and whisk in smoked paprika, cayenne, chili powder, brown sugar, garlic powder, salt, and honey or agave if using. Let the spices bloom in the hot oil for 1 minute, then cool slightly.

To serve Nashville hot style: place fried wings in a large bowl. Spoon or brush some of the spicy oil over the wings and toss to coat evenly. For an extra kick and gloss, brush with additional oil mixture. Arrange on a platter and serve with pickles (optional), celery, carrots, and ranch or blue cheese if desired.

Serve 3–4 wings per person as an appetizer (about 8–10 for a main depending on appetite). Offer celery, carrots, and dressing on the side. Leftover wings can be stored in an airtight container in the fridge for up to 3 days; re-crisp in a 400°F (200°C) oven for 6–8 minutes.