Bone In Wings Recipe

Trim and pat dry

If needed, separate drumette and wingette at the joint (optional). Rinse wings under cold water and pat completely dry with paper towels. Dry skin crisps better if thoroughly dried.

Marinate

Place the dried wings in a large bowl or zip-top bag. Add buttermilk, sea salt, black pepper, garlic powder, and paprika. Toss to coat so the buttermilk covers the wings. Refrigerate at least 1 hour and up to overnight. This tenderizes the meat and seasons the skin.

Make coating mix

In a shallow bowl or pie plate, whisk together all-purpose flour, cornstarch, smoked paprika, onion powder, celery salt, cayenne pepper, kosher salt, and black pepper until evenly combined.

Dredge wings

Remove wings from the buttermilk, letting excess drip off (do not rinse). Working in batches, place wings into the flour mixture and press lightly so the coating adheres, turning to fully coat. Shake off excess and place coated wings on a wire rack set over a sheet pan. Let sit 10–15 minutes to allow coating to set — this helps create a crunchier crust.

Heat oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (leave at least 3 inches headspace). Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise to the surface within a few seconds.

Fry wings (first fry)

Working in small batches (4–6 wings depending on pot size), carefully lower the wings into the oil using tongs or a spider. Fry for 6–8 minutes until the coating is set and the internal temperature reaches about 150–155°F (66–68°C). Do not overcrowd the pot. Remove wings to a wire rack set over a sheet pan to drain.

Rest and increase heat

Allow the first-fried wings to rest for 5–10 minutes while you raise the oil temperature to 375°F (190°C) for the final crisping.

Fry wings (second fry)

Return wings to the hot oil in batches and fry for an additional 2–4 minutes until deep golden brown and the internal temperature reaches 175–180°F (79–82°C). The double-fry method yields extra crispy skin while keeping meat juicy. Drain on the wire rack.

Toss or finish

If tossing in sauce: melt butter in a large bowl, add hot sauce or wing sauce, stir to combine, then add hot wings and toss to coat evenly. For dry-style wings, simply sprinkle a pinch of additional salt or smoked paprika to taste. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Serve

Serve wings hot with your choice of dipping sauces (blue cheese, ranch) and celery sticks. Enjoy immediately for best texture.