Croaker's Fried Wing Dings Recipe

Trim and pat dry

Trim any excess skin or fat and remove wing tips if not already removed. Rinse wings briefly and pat completely dry with paper towels. Dry wings thoroughly so the marinade adheres.

In a large bowl or zip-top bag combine buttermilk, hot sauce, kosher salt, and black pepper. Add the wings, turning to coat. Seal or cover and refrigerate at least 2 hours, preferably 4–6 hours or overnight for best flavor and tenderness.

About 30 minutes before frying, remove wings from refrigerator and let them come closer to room temperature (15–20 minutes). This helps even cooking.

In a large shallow dish or bowl whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, kosher salt, and black pepper until evenly combined.

Set a wire rack over a baking sheet. Remove wings from the buttermilk marinade, letting excess drip off, and transfer them to the flour mixture. Dredge each piece thoroughly, pressing the flour mix onto the skin to form a good coating. Place coated wings on the rack. For an extra-crispy double coating (optional), return coated wings briefly to the refrigerator for 10 minutes, then dip quickly in remaining buttermilk (or a beaten egg) and coat again in the flour mixture.

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches, leaving ample headspace. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, oil is hot enough.

Fry wings in small batches (4–6 pieces depending on pot size) so they have space and the oil temperature doesn't drop too much. Gently lower wings into the oil using tongs or a spider. Fry for 8–10 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). For extra crispness, you can remove wings after 8 minutes, rest for 1–2 minutes, then return to oil for 1–2 minutes at 375°F (190°C).

Using tongs or a spider, transfer fried wings to the wire rack set over a baking sheet to drain. Sprinkle immediately with finishing salt while still hot if using.

If using melted butter for finishing, toss hot wings in the melted butter to coat lightly, then return to the rack. Garnish with chopped parsley and serve with lemon wedges and your favorite dipping sauce.

Allow oil to cool slightly before straining and storing or disposing according to local guidelines.