20 Piece Wings Recipe

Trim and brine (optional)

If wings are whole, separate into drumettes and flats and discard tips (or save for stock). Pat pieces dry with paper towels.

Place 20 wing pieces into a large bowl or zip-top bag. Pour 2 cups buttermilk over wings. Add 2 tsp kosher salt, 1 tsp black pepper and 2 tbsp hot sauce. Tumble or stir to coat, press out excess air (if bag), and refrigerate for at least 2 hours or up to 8 hours. This tenderizes and seasons the meat.

About 30 minutes before frying, remove wings from refrigerator and allow them to come closer to room temperature (15–30 minutes). In a large shallow bowl or rimmed baking sheet, whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 0.5 tsp dried oregano, 1.5 tsp kosher salt and 1 tsp black pepper until evenly combined.

Remove wings from buttermilk, letting excess drip off, and shake each piece in the dry mixture to coat evenly. Place coated wings on a wire rack set over a sheet pan. For extra crispness, double-dredge: briefly dip coated wing back into remaining buttermilk (or a small beaten egg) and re-coat with flour mixture. Let coated wings rest on rack for 10–15 minutes to help the coating adhere.

Pour 1.5 cups oil into a heavy-bottomed Dutch oven or deep pan to a depth of about 2 inches. Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle steadily.

Fry wings in batches of 6–8 pieces to avoid overcrowding. Lower wings carefully into oil and fry for 8–10 minutes, turning once, until golden brown and an internal temperature of 165–175°F (74–79°C) is reached and the skin is crisp. Maintain oil temperature between 325–350°F; oil will drop when wings are added. Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain. Repeat with remaining wings.

For extra-crispy wings, after all batches are cooked and drained, raise oil to 375°F (190°C) and flash-fry wings 1–2 minutes each batch until deeply golden and extra-crispy. Drain on the rack.

While the wings fry (or immediately after), make the sauce. In a small saucepan over low heat, melt 6 tbsp unsalted butter. Add 0.75 cup hot sauce, 1 tbsp honey (optional), 1 tsp apple cider vinegar, 0.5 tsp Worcestershire sauce and 0.25 tsp salt. Whisk continuously until the butter is fully incorporated and the sauce is smooth and slightly thickened, about 2–3 minutes. Keep warm.

Place fried wings in a large clean bowl. Pour the warm sauce over the wings in two additions, tossing gently with tongs between additions so each piece is evenly coated. Serve immediately so the coating stays crisp under the sauce.

Arrange 20 sauced wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing for dipping. Offer extra sauce on the side if desired.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 2 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes, then toss with warmed sauce before serving.