50% Off Wings(bone-in)! Recipe

Trim and season

Pat the 24 bone-in wings dry with paper towels. Trim any excess skin or wing tips if desired. Place wings in a large bowl or a resealable plastic bag.

In a separate bowl, whisk together 2 cups buttermilk, 0.25 cup hot sauce, 2 tsp kosher salt and 1 tsp black pepper until combined. Pour the marinade over the wings, ensuring they are fully submerged or well coated.

Cover and refrigerate for at least 2 hours, ideally overnight (8–12 hours). The buttermilk tenderizes and the hot sauce adds flavor.

About 30 minutes before frying, remove the wings from the refrigerator so they come closer to room temperature (this promotes even cooking).

In a large shallow dish or bowl, combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne pepper, 0.5 tsp celery salt, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Whisk thoroughly to distribute the spices and baking powder evenly.

Working in batches, remove wings from the marinade, allowing excess buttermilk to drip off (do not pat completely dry). Dredge each wing in the dry mixture, pressing lightly so a thin even coating sticks. Shake off excess and place coated wings on a wire rack set over a baking sheet. Let coated wings rest 10–15 minutes — this helps the crust adhere.

Pour 2 cups neutral frying oil into a deep heavy skillet or a Dutch oven so the oil depth is about 1 to 1.5 inches (or use a deep-fryer per manufacturer instructions). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature; maintain between 325–350°F during frying.

Fry the wings in batches of 6–8 (do not crowd the pan). Carefully add wings skin-side down and fry for 6–8 minutes, turning occasionally, until the coating is golden and the internal temperature reaches 165–175°F near the bone. If the coating browns too quickly, lower the heat and finish cooking until internal temp is correct.

Using a slotted spoon or tongs, transfer cooked wings to a clean wire rack set over a baking sheet to drain. Let cool briefly while you finish remaining batches. Reheat oil back to 350°F between batches if needed.

Optional glaze

In a small saucepan over low heat, melt 2 tbsp unsalted butter with 2 tbsp honey and 2 tbsp extra hot sauce (if using). Stir until glossy and combined; remove from heat. Toss the hot fried wings in the glaze or brush lightly for a shiny, slightly sweet-spicy finish.

Sprinkle chopped parsley over the wings for color and serve with lemon wedges.

While wings marinate or fry, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 1 tbsp fresh lemon juice, 0.5 tsp minced garlic, 0.25 tsp salt and 0.25 tsp black pepper until smooth. Chill until ready to serve. Adjust seasoning to taste.