Fried Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If not already split, separate at the joint into drumette and wingette; discard tips or save for stock.

In a large bowl, combine buttermilk, minced garlic, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until blended.

Add the wings to the marinade, pressing them under the liquid so they are fully coated. Cover and refrigerate for at least 2 hours, preferably 4–8 hours or overnight for best flavor and tenderness.

About 30 minutes before frying, remove the wings from the refrigerator to come toward room temperature while you prepare the coating.

In a shallow dish or large bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch until evenly combined.

Add paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper to the flour mixture and stir thoroughly to distribute the seasonings.

Set up a dredging station: one tray for the marinated wings (let excess buttermilk drip off) and the seasoned flour mixture in another shallow tray or zip-top bag.

Coat each wing: shake off excess marinade, then toss or press wings into the flour mixture until well coated. For extra-crisp double coating (optional): after first coating, return wings briefly to the refrigerator for 10–15 minutes, then dip them back into the remaining buttermilk (or wet hand) and coat again with flour.

Pour 1 cup neutral oil into a deep, heavy skillet or a Dutch oven. The oil should be about 1 to 1 1/2 inches deep—enough to partially submerge the wings. If using a deep fryer, follow the fryer’s oil fill line.

Heat the oil over medium heat until it reaches 325°F (163°C) for the first stage of frying. If you don’t have a thermometer, test by dropping a small pinch of flour into the oil; it should sizzle steadily without smoking.

Working in batches (do not crowd the pan), gently add wings to the oil with tongs, laying them away from you. Fry the wings for 8–10 minutes until they are cooked through (internal temperature 165°F / 74°C) and lightly golden.

Remove the wings to a wire rack set over a baking sheet to drain and rest for 3–5 minutes. Increase oil temperature to 375°F (190°C) for crisping.

Return the wings to the hot oil in batches and fry for an additional 2–4 minutes until deep golden brown and very crispy. Turn as needed for even browning.

Use a thermometer to check the internal temperature of a thick part of a wing; it should register at least 165°F (74°C). Remove wings to the wire rack to drain. If you prefer extra-crispy skin, place wings in a preheated 200°F (95°C) oven for up to 10 minutes while you finish remaining batches.

While still hot, sprinkle wings lightly with finishing salt or flaky sea salt to taste, and toss gently with chopped parsley. Serve with lemon wedges on the side for squeezing over the wings.

Serve immediately with your choice of dipping sauces (ranch, blue cheese, or hot sauce).