Fried Chicken Wing Recipe

Pat chicken wings dry with paper towels. Place wings in a large bowl or zip-top bag. Add buttermilk, 2 tbs hot sauce (if using), 2 tsp kosher salt and 1 tsp black pepper. Turn to coat. Cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove wings from refrigerator to come closer to room temperature. In a large shallow bowl or tray, whisk together 2 cups flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 1.5 tsp kosher salt and 1 tsp black pepper.

Drain excess buttermilk from the wings (do not rinse). Working in batches, dredge wings in the seasoned flour mixture, pressing so the coating adheres. Shake off excess and set on a wire rack. For an extra-crisp double-coat: after initial dredge, return wings briefly to the leftover buttermilk (or a beaten egg wash), then dredge again in the flour mixture and rest on a rack for 10 minutes.

Pour enough neutral oil into a heavy, deep skillet or Dutch oven to reach about 2–2.5 inches up the side (about 1.5 cups for a medium pan; add more as needed). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or a pinch of flour: it should sizzle steadily but not burn.

Fry wings in small batches (4–6 pieces depending on pan size) so oil temperature stays near 325–350°F (160–175°C). Fry for 8–10 minutes per batch, turning occasionally, until the coating is deep golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer wings to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Let oil return to temperature between batches.

For extra-crisp wings, after draining for 3–4 minutes, return wings to hot oil at 375°F (190°C) for a 60–90 second flash-fry, then drain again.

While wings fry, make the buffalo sauce: in a small saucepan over low heat, melt 4 tbs butter. Whisk in 3/4 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt until smooth and warmed through. Taste and adjust heat or honey. Keep warm on lowest heat or transfer to a bowl.

To finish wings Buffalo-style: place 6 wings in a large mixing bowl, pour some warm buffalo sauce over them (about 2–3 tbs per 6 wings), toss gently until evenly coated. Serve immediately with blue cheese or ranch and celery sticks.

Combine 3 tbs vinegar, 1 tbs olive oil, 3/4 tsp fine sea salt and 1/2 tsp lemon zest in a small bowl. Whisk until salt is mostly dissolved. Taste and adjust acidity or salt—salt & vinegar wings are bright and tangy, so it should be assertive but not overwhelmingly salty.

To finish wings Salt & Vinegar-style: place 6 wings in a bowl, drizzle 1–2 tbs of the vinegar mixture over them and toss to coat. The hot oil will slightly wilt the coating and allow the vinegar flavor to cling. Serve immediately.

Make the garlic honey glaze: in a small skillet over medium-low heat, melt 1 tbs butter. Add minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Stir in 3 tbs honey, 1/2 tbs soy sauce, 1/2 tsp rice vinegar and 1/4 tsp red pepper flakes. Simmer gently for 1–2 minutes until slightly thickened. Remove from heat.

To finish wings Garlic Honey-style: place 6 wings in a bowl, pour 2–3 tbs of the warm glaze over them and toss until glossy and evenly coated. Garnish with chopped parsley if desired and serve hot.

Arrange prepared wings on a platter with celery sticks and a bowl of blue cheese or ranch dressing. Offer the three sauces separately so guests can choose: Buffalo (spicy), Salt & Vinegar (tangy), or Garlic Honey (sweet-garlicky).

Leftover wings: store cooled, sauced or unsauced wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or briefly in a 350°F (175°C) pan to reheat, then add fresh sauce.