Chicken Wings Recipe

Name: Dua Pies Chicken Wings Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (split into drumettes and flats); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp paprika (sweet or smoked); 1 tbsp baking powder (aluminum-free); 0.5 cups all-purpose flour; 2 tbsp cornstarch; 0.25 cups cold water; 1 each egg (large); 0.25 tsp salt; 1 liters neutral frying oil (vegetable, canola, or peanut); 0.5 cups Buffalo sauce (store-bought) or homemade; 0.5 cups Honey-garlic sauce; 0.5 cups BBQ sauce; 1 tbsp Optional: chopped fresh parsley for garnish; 0.5 cups ranch or blue cheese dressing; 2 each lemon wedges

Inspired by Dua Pie

Time1h 15m

Serves4

Deep-fried chicken wings with your choice of sauce

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Ingredients

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Chicken & Marinade

2 lbs chicken wings (split into drumettes and flats)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tsp paprika (sweet or smoked)

1 tbsp baking powder (aluminum-free)

Batter (optional crispier coating)

1/2 cups 00 bread flour

2 tbsp Cornstarch

1/4 cups cold water

1 each egg (large)

1/4 tsp Celtic sea salt

Frying

4 1/4 cup (1 liters) neutral frying oil (vegetable, canola, or peanut)

Sauces (choose one or prepare two)

1/2 cups Buffalo sauce (store-bought) or homemade

1/2 cups Honey-garlic sauce

1/2 cups BBQ sauce

1 tbsp Optional: chopped fresh parsley for garnish

Dips & Garnish (optional)

1/2 cups ranch or blue cheese dressing

2 each lemon wedges

Method

Chicken & Marinade

Prep the wings

Pat the wings dry with paper towels. If not already separated, cut at the joint to separate drumettes and flats; discard wing tips or save for stock.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and paprika over the wings. Toss thoroughly so each piece is evenly coated.

Sprinkle the baking powder over the wings and toss again until evenly distributed. The baking powder helps create a crisp exterior when fried. Let the wings rest in the refrigerator, uncovered, for 30–60 minutes to dry the skin (minimum 15 minutes if short on time).

Batter (optional crispier coating)

If you prefer a light battered coating, whisk together the flour, cornstarch, cold water, egg, and 1/4 tsp salt in a bowl until smooth. The batter should be slightly thick but still pourable; add a teaspoon of water if too thick. Keep chilled until ready to use.

For a non-battered (naked) wing, skip this section — the baking powder treatment alone yields very crispy skin.

Frying

Pour oil into a deep, heavy-bottomed pot or deep fryer so there is at least 3–4 inches of oil, leaving room to avoid overflow. Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Working in batches (do not overcrowd), dry the wings again with paper towels. If using batter, dip each wing into the batter, letting excess drip off. If not using batter, proceed with the seasoned wings.

Carefully lower 6–8 wings (depending on pot size) into the hot oil. Fry at 350°F (175°C) for 8–10 minutes until the exterior is golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, remove wings after the initial fry, rest 3 minutes on a wire rack, then raise oil temperature to 375°F (190°C) and fry a second time for 1–2 minutes until deeply crisp.

Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain. Do not stack to avoid steaming; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Sauces & Finishing

Choose your sauce: warm 1/2 cup of your chosen sauce in a small saucepan over low heat, stirring occasionally until gently simmering (about 3–5 minutes). If using store-bought Buffalo sauce but want more heat, stir in 1–2 tbsp melted butter or 1 tsp hot sauce.

Place fried wings in a clean large bowl. Pour the warmed sauce over the wings (reserve a little for serving if desired). Toss quickly but gently until all wings are evenly coated. For multiple sauces, divide wings between bowls and toss separately.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley (optional) and serve immediately with ranch or blue cheese dressing and lemon wedges.