Carolina Wings Recipe

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps them crisp.

Place the wings in a large bowl. Sprinkle with kosher salt and black pepper and toss to coat evenly.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and dry mustard. Sprinkle the dry rub over the wings and toss until evenly coated. Let rest at room temperature for 15–20 minutes or refrigerate up to 2 hours for deeper flavor.

Combine and Simmer

In a small saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, hot sauce, yellow mustard, smoked paprika, crushed red pepper, salt, and black pepper. Whisk to combine.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer 6–8 minutes, stirring occasionally, until sugar dissolves and sauce slightly thickens. Taste and adjust heat or acidity as desired. Remove from heat and set aside; sauce will be used to toss and baste wings.

Heat 1 to 1 1/2 inches of vegetable oil in a heavy skillet or Dutch oven (about 1 cup for a 10-inch pan) to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wing; it should sizzle steadily.

Working in batches to avoid crowding, carefully add wings to the hot oil. Fry 8–10 minutes per batch, turning occasionally, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Smaller wings may take less time. Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over a baking sheet to drain and remain crispy.

If you prefer a double-crisp method: after initial frying, let wings rest 5 minutes, then return to oil heated to 375°F (190°C) and fry 1–2 minutes until extra-crispy. Drain on rack.

Place the fried wings in a large clean bowl. Pour about two-thirds of the warm Carolina-style sauce over the wings and toss to coat evenly. Reserve remaining sauce for serving and basting.

Taste one wing and add more sauce if desired. Transfer wings to a serving platter, sprinkle with chopped fresh parsley if using, and serve immediately with lemon wedges and the reserved sauce on the side for dipping.