Crispy Fried Party Wings Recipe

In a large bowl or container, stir together 4 cups cold water with 2 tbs kosher salt and 1 tbs granulated sugar until dissolved. Add 2 smashed garlic cloves, 1 tsp black peppercorns and 1 bay leaf.

Submerge the wings in the brine, cover, and refrigerate for 1 to 2 hours (no more than 4 hours). This firms the meat and seasons it through.

After brining, remove wings, pat thoroughly dry with paper towels. Discard brine.

Make dry mix

Whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp ground black pepper in a shallow wide bowl or baking dish.

Make wet binder

In another bowl combine 1 cup buttermilk and 1 tsp hot sauce. If using milk + lemon juice substitute, make that up before starting. Whisk to blend.

Dip each dried wing into the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so a good coating adheres. Place coated wings on a wire rack set over a baking sheet. For extra crunch, repeat: dip quickly back into buttermilk and dredge again in the flour mix for a double coating.

Let coated wings rest on the rack for 10–15 minutes; this helps the coating set and reduces fall-off during frying.

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (enough to cover wings once added). Attach a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in ~40–45 seconds.

Working in batches (do not overcrowd), gently lower wings into the oil with tongs. Fry the first batch for 6–7 minutes until the coating is golden and crisp. Maintain oil temperature between 325–350°F; adjust heat as needed. Use a slotted spoon or spider to turn wings once or twice for even color.

Remove wings to a wire rack set over a sheet pan to drain. Fry remaining wings in additional batches, allowing oil to return to temperature between batches.

Optional crisp-up: for extra-crispy skin, return all wings to the hot oil (375°F / 190°C) for 45–60 seconds just before serving, then drain again.

While still hot, sprinkle wings with 1/4 tsp finishing salt and chopped parsley if using. Serve immediately with lemon wedges on the side for squeezing and your choice of dipping sauce.

Allow oil to cool, strain and store or discard according to local guidelines.