Wings Over Hannover Recipe

Trim and marinate

Pat wings dry with paper towels. Place wings in a bowl or zip-top bag. Add buttermilk, kosher salt, black pepper, and optional tablespoon of hot sauce. Toss to coat, cover or seal, and refrigerate for 1 to 4 hours (minimum 1 hour) to tenderize and season.

While wings marinate, combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne (if using), kosher salt, and black pepper in a large shallow dish or bowl. Whisk to evenly distribute. Set aside.

Remove wings from refrigerator 15 minutes before frying to take the chill off; shake off excess buttermilk but do not dry completely—a light film helps the coating adhere.

Dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack set over a sheet pan. Let coated wings rest 10–15 minutes to help the crust set.

Pour oil into a deep heavy pot or Dutch oven so it fills about one-third of the pot (about 1.5 cups for 4–6 quart pot). Warm oil over medium heat. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil; it should sizzle immediately and brown slowly.

Working in batches to avoid overcrowding, gently lower wings into the hot oil using tongs. Fry wings for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) and the juices run clear. Smaller wings may finish toward 8 minutes; larger pieces may take 10–12 minutes. Maintain oil temperature between 325–350°F; reduce heat slightly if it rises.

When wings are done, transfer to a wire rack set over a sheet pan or to a paper-towel-lined plate to drain briefly. Let wings rest 2–3 minutes before tossing in sauce to keep crust crisp but still allow sauce to cling.

Buffalo

Warm 1/2 cup Buffalo sauce in a small saucepan or microwave until just warm. Place hot wings in a large bowl, pour warmed Buffalo sauce over, and toss vigorously until evenly coated.

Honey Mustard

If using store-bought honey mustard, warm slightly. For a quick homemade version: whisk 1/4 cup Dijon mustard, 1/4 cup honey, 1 tbs apple cider vinegar, and a pinch of salt. Warm briefly if desired. Toss wings in sauce until coated.

Garlic Parmesan

For Garlic Parmesan: melt 2 tbs unsalted butter in a small pan over low heat, add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 2 tbs grated Parmesan and 1/4 tsp black pepper. Pour over wings and toss to coat. Sprinkle a little extra grated Parmesan when plating if desired.

Thai Chili

Warm 1/2 cup sweet Thai chili sauce gently. Optionally stir in 1 tsp lime juice and 1 tsp chopped cilantro. Toss wings in the sauce until evenly coated.

BBQ

Warm 1/2 cup of your preferred BBQ sauce in a saucepan over low heat until slightly reduced and tacky (2–3 minutes). Toss wings in the sauce until well glazed.

Arrange tossed wings on a platter. Serve immediately with 1/2 cup ranch or blue cheese dressing on the side and celery sticks. Sprinkle chopped parsley over the wings for color if desired.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat on a sheet pan in a 375°F (190°C) oven for 10–12 minutes to restore crispness; reheat sauced wings gently in a 350°F oven covered for 8–10 minutes.