Fried Chicken Wings Recipe

If wings are whole, separate into drumette and flat by cutting at the joint and discard the wing tips or save for stock. Pat wings dry with paper towels.

Combine 2 cups water, 1 tbs kosher salt and 1 tsp sugar until dissolved. Submerge the wings in the brine for 15–30 minutes in the refrigerator to help seasoning and moisture retention. Remove and pat dry thoroughly.

In a bowl, whisk together 1 cup buttermilk, 1 tsp hot sauce (if using), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Add the wings and turn to coat fully. Cover and refrigerate for 1–4 hours (or at least 30 minutes if short on time).

Remove wings from the marinade, allowing excess buttermilk to drip off. Reserve marinade if you plan to make a sauce—otherwise discard.

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour and 1/4 cup cornstarch. Add 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano or thyme (if using), 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Dredge each marinated wing in the dry mixture, pressing gently so the coating adheres. Shake off excess and place on a wire rack set over a baking sheet. For extra-crispy results, let coated wings rest on the rack for 15–20 minutes to form a tacky crust before frying.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep skillet to create a 2–3 inch deep bath. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil—it should sizzle steadily and rise to the surface.

Fry in batches

Carefully add wings to the hot oil in a single layer without overcrowding (work in 2 small batches). Fry for 8–10 minutes per batch, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached and the juices run clear. Smaller wings may take less time; larger pieces may take up to 12 minutes. Maintain oil temperature near 325–350°F by adjusting heat as needed.

Drain and season

Using a slotted spoon or tongs, transfer fried wings to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle with fine or flaky salt to taste and a little extra black pepper if desired.

Serve immediately with lemon wedges on the side (optional) or your preferred dipping sauce.