Chicken Wings Recipe

Trim and Season

Pat wings dry with paper towels. If using bone-in wings, separate drumettes and flats if not already done. Season all pieces evenly with 2 tsp salt and 1 tsp black pepper.

Optional Boneless Brine

If using boneless pieces and you want extra tenderness, place pieces in a bowl with 2 cups buttermilk and 1 tbs hot sauce. Cover and refrigerate for 1–4 hours. Remove from brine, let excess drip off and pat dry before coating.

Preheat oven to 275°F (135°C). Place seasoned bone-in wings in a single layer in an ovenproof pan or Dutch oven. Add enough neutral oil or duck fat to just cover the wings (approximately 2 cups). Add 4 smashed garlic cloves and 4 thyme sprigs to the oil.

Cook slowly: cover and transfer to oven. Confit the wings for 1.5–2 hours until meat is very tender and nearly falling from the bone.

Remove wings from oil and place on a wire rack set over a sheet pan to drain and cool for 10 minutes. Reserve oil if desired for later use.

To crisp: raise oven temperature to 450°F (230°C) or preheat a deep fryer to 375°F (190°C). For oven method, arrange wings on a wire rack and roast 10–15 minutes until skin is deeply browned and crisp. For frying, deep-fry the confit wings 2–3 minutes until golden and crisp. Drain on paper towels.

For boneless or if you prefer breaded wings: combine 1 cup flour, 1 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder in a large bowl. Dredge dry or brined chicken pieces in the flour mixture, shaking off excess.

Frying: heat oil in a deep fryer or heavy pot to 350–375°F (175–190°C). Fry wings in batches 4–6 minutes for boneless (until internal temp 165°F/74°C) or 8–10 minutes for bone-in, until golden and cooked through. Drain on paper towels.

Oven-bake alternative: place coated wings on a wire rack over a sheet pan, spray lightly with oil, and bake at 425°F (220°C) for 25–30 minutes, turning once, until crispy and cooked through.

Choose and Warm Sauce

Select one sauce: Korean BBQ (gochujang-based), Calabrian chili honey, Redeye BBQ rub/sauce, or Buffalo. Warm chosen sauce in a saucepan over low heat until slightly simmering and fluid (1–3 minutes). For Buffalo, combine 0.5 cup hot sauce with 3–4 tbs melted butter; for Calabrian honey, gently warm honey with 2–3 tbs chopped Calabrian chilies or 2 tbs Calabrian paste.

Place hot, crisp wings in a large mixing bowl. Pour warmed sauce over wings — use about 0.5–0.75 cup sauce for 2 lbs wings depending on how saucy you like them. Toss vigorously until wings are evenly coated.

For Redeye BBQ rub option: if using a dry rub, toss hot wings in 2–3 tbs of rub and return to oven 3–4 minutes to set the rub; if using a saucy Redeye BBQ, toss as above.

Transfer tossed wings to a serving platter. Garnish Korean BBQ with sesame seeds and sliced scallions; Calabrian chili honey with sliced scallions; Buffalo with chopped parsley and optionally celery on the side; Redeye BBQ with extra rub sprinkle and parsley.

Serve immediately with dipping sauces (ranch or blue cheese for Buffalo) and lemon wedges if desired.