Chkn Wings 20pc Recipe

Prepare wings

If using whole wings, separate into drumette and wingette/flat by cutting at the joint; discard tips or save for stock. Pat 20 pieces dry with paper towels.

Place the wings in a large bowl or resealable bag. Pour 2 cups buttermilk, 2 tablespoons hot sauce, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper over the wings. Mix or shake to coat all pieces evenly.

Cover and refrigerate for at least 2 hours, preferably overnight. The buttermilk tenderizes and flavors the meat.

About 30 minutes before frying, remove the wings from the refrigerator so they come closer to room temperature. Set a wire rack over a baking sheet to rest the coated wings on.

In a large shallow bowl or baking dish combine 2 cups all-purpose flour and 1 tablespoon cornstarch. Add 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk thoroughly to distribute spices.

Working in batches to avoid crowding, remove wings from the buttermilk, letting excess drip back into the bowl. Dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on the wire rack. For an extra-crispy double coating: after first dredge, return wings to the buttermilk briefly (10–15 seconds) and dredge again in the flour mixture.

Let coated wings rest on the rack for 10–15 minutes; this helps the coating set and reduces loss of breading in the oil.

Pour 1.5 cups neutral frying oil into a deep heavy pot or Dutch oven so the oil depth is about 2–3 inches (do not overfill). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and float.

Fry the wings in batches of 4–6 pieces, depending on pot size. Carefully lower wings into hot oil and fry, turning occasionally, until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C) at the thickest part. Maintain oil temperature around 325–350°F; adjust heat between batches as needed.

Using a slotted spoon or spider, transfer fried wings to a wire rack set over a baking sheet to drain and stay crisp. If you prefer extra-crispy skin, after all batches are fried, raise oil temperature to 375°F (190°C) and flash-fry wings 45–60 seconds to crisp, then drain again.

Optional toss in sauce

If you want sauced wings: melt 2 tablespoons butter in a large bowl and stir in 4 tablespoons hot sauce (or your chosen glaze). Add hot wings to the bowl and toss gently to coat evenly. Alternatively, leave wings dry and serve sauce on the side.

Garnish with chopped fresh parsley and serve with lemon wedges. Offer extra hot sauce on the side.