6pc Wing Recipe

Trim and dry

Pat the 6 wing pieces dry with paper towels. Remove any excess skin or loose bits. This helps the marinade and coating adhere and yields a crispier crust.

Place the wings in a bowl or resealable bag. Add 1 cup buttermilk, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours. (If short on time, 30 minutes will still help.)

About 15 minutes before frying, remove wings from the refrigerator and let them come closer to room temperature while you prepare the coating. In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Working one at a time, lift each buttermilk-coated wing and allow excess to drip back into the bowl. Dredge the wing thoroughly in the seasoned flour mixture, pressing lightly so a good, even coating forms. Set coated wings on a wire rack and let rest 5–10 minutes — this helps the coating adhere and prevents it from falling off during frying.

Pour neutral frying oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1 cup will suffice for a small skillet; add more if using a larger pot). Heat oil over medium-high heat 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 and brown slowly.

Carefully add wings in a single layer without crowding (cook in two batches if necessary). Fry wings for 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispness, after the initial fry, remove wings to a wire rack to rest 3 minutes, then increase oil temperature to 375°F (190°C) and fry 1–2 minutes more until deeply crisp.

Transfer fried wings to a clean wire rack set over a baking sheet or to a paper towel-lined plate to drain briefly.

Buffalo (classic)

In a small bowl, combine 3 tbs hot sauce (such as Frank's) with 2 tbs melted unsalted butter and 1/4 tsp Worcestershire sauce if desired. Toss the hot, fried wings in the sauce until evenly coated.

Honey BBQ

Warm 3 tbs honey BBQ sauce in a small saucepan or microwave until slightly fluid. Toss wings in the sauce until evenly coated.

Garlic Parmesan

Melt 2 tbs unsalted butter in a small skillet over low heat. Add 1 clove minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in 2 tbs grated Parmesan and 1/2 tsp lemon juice. Toss wings in the garlic-parmesan mixture until coated; sprinkle a little extra grated Parmesan on top if desired.

Place the tossed wings on a serving platter. Garnish with 1 tbs chopped fresh parsley if using. Serve immediately with 3 celery sticks and 2 oz ranch or blue cheese dressing on the side for dipping.

If making multiple sauces, divide the wings into portions and toss each portion in a different sauce just before serving so each remains hot and crisp.