Traditional Wings (12) Recipe

Pat the 12 chicken wings dry with paper towels. Trim any excess skin or wing tips if desired.

Place wings in a bowl or zip-top bag. Add 1/2 cup buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss or seal and coat evenly.

Refrigerate and marinate for at least 30 minutes and up to 4 hours. (Buttermilk tenderizes and helps breading stick.)

About 30 minutes before frying, remove wings from refrigerator to come closer to room temperature for more even cooking.

In a shallow bowl or large plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp baking powder, and 1 tsp kosher salt until uniform.

Drain excess buttermilk from wings then dredge each wing in the flour mixture, pressing to adhere a light, even coating. Shake off excess and set on a wire rack while you heat oil.

Pour enough vegetable oil into a heavy, deep skillet or Dutch oven to reach about 1.5 inches deep (roughly 1–2 cups depending on pan). Heat oil over medium-high heat until thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until wings are golden brown and internal temperature reaches 165°F (74°C). Smaller wings may take less time; larger pieces may take a bit longer.

Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over a baking sheet to drain and stay crisp. Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches if desired.

Buffalo-style Toss (optional)

In a small saucepan over low heat, melt 2 tbs butter. Stir in 1/4 cup hot sauce and 1 tbs honey (if using) until combined and warmed through. Remove from heat.

Place fried wings in a large bowl. Pour the warm sauce over the wings and toss gently until evenly coated. For classic 'naked' wings, skip the toss and serve plain or with sauce on the side.

Arrange wings on a platter with celery and carrot sticks. Serve immediately with 1/2 cup blue cheese dressing or ranch for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.