Kentucky Recipe

Prepare wings

If wings have tips attached and you prefer three-piece wings, remove tips and separate drumettes from flats using a sharp knife or poultry shears. Pat the three whole wings dry with paper towels. Season lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set aside.

In a bowl or zip-top bag, combine 1 cup buttermilk, 1 tsp hot sauce (optional), 1 tsp garlic powder and 1/2 tsp onion powder. Add the seasoned wings to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

About 20 minutes before frying, remove wings from refrigerator to allow them to come closer to room temperature for more even frying.

While wings marinate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne (if using) in a shallow bowl or rimmed plate. Whisk thoroughly to aerate and evenly distribute spices.

Set up a dredging station: one bowl with the flour mix and a wire rack or clean plate to rest the coated wings. (No egg wash needed because the buttermilk provides adhesion.)

Pour about 1 cup neutral frying oil into a deep 10–12-inch skillet or Dutch oven (enough for a 1 to 1.5-inch oil depth). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and float.

Remove wings from the buttermilk, letting excess drip back into the bowl. Dredge each wing thoroughly in the flour mix, pressing the flour onto the surface to form an even coat. Shake off excess and place the coated wings on the rack. Let them rest 5–10 minutes so the coating adheres and dries slightly — this promotes a crisp crust.

When oil is at 350°F (175°C), fry the wings in a single layer without crowding. Depending on pan size, fry all three at once or in one batch. Cook for 6–8 minutes, turning once halfway through, until golden brown and an instant-read thermometer in the thickest part reads 165–170°F (74–77°C). Smaller wings may be done toward the lower end of time; larger wings toward the higher end.

Use tongs to transfer cooked wings to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with 1/4 tsp finishing salt while still hot, if desired.

If you prefer extra-crisp wings, you can double-fry: after the first fry, rest the wings 5 minutes, raise oil temperature to 375°F (190°C), and fry 1–2 minutes more until deeply golden and extra crunchy.

Serve three golden brown wings immediately with lemon wedges on the side for squeezing. Offer dipping sauce of choice (ranch, blue cheese, or extra hot sauce) if desired.