10 Wings Recipe

Choose protein and prep

Select one protein: 10 jumbo wings (split into drumette + flat), 10 boneless pieces (~1.5–2"), or 10 cauliflower florets (bite-size). Pat dry with paper towels. This improves crisping and helps batter/coating adhere.

Season all pieces lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using cauliflower, toss with 1/2 tsp salt and 1/4 tsp pepper.

Marinate in buttermilk (optional)

If using boneless pieces or cauliflower and you want a tender interior, combine 1 cup buttermilk and 1 egg in a bowl, whisk, then submerge pieces and refrigerate 30–60 minutes. For jumbo wings you can skip marinate or brine overnight for extra juiciness.

In a large bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika.

If marinated, remove pieces from buttermilk, let excess drip off. Dredge each piece in the flour-cornstarch mixture, pressing to adhere. Place on a rack and let rest 10 minutes so coating sets.

Pour 1 cup vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temp. Work in batches to avoid overcrowding—about 3–4 pieces at a time.

Fry coated jumbo wings for 10–12 minutes until internal temp reaches 165°F (74°C) and skin is golden and crisp. Boneless pieces and cauliflower will take 4–6 minutes; watch closely so they do not burn. Remove to a wire rack set over a sheet pan to drain.

Preheat oven to 425°F (220°C) or set air-fryer to 400°F (200°C). Lightly oil a wire rack set over a baking sheet (or brush air-fryer basket). Arrange coated or marinated pieces in a single layer with space between.

Bake jumbo wings for 35–40 minutes, flipping once halfway, until crisp and internal temp 165°F (74°C). Boneless pieces and cauliflower bake 18–25 minutes until golden and cooked through. For extra crispness, finish under broiler 1–2 minutes or increase air-fryer time by 3–5 minutes.

While wings are cooking, make Buffalo sauce: in a small saucepan over low heat, melt 1/4 cup unsalted butter, then whisk in 1/2 cup hot sauce and 1 tsp vinegar until smooth and warmed through. Keep warm.

Transfer hot cooked wings to a large mixing bowl. Pour sauce over and toss gently but thoroughly so each piece is evenly coated. If you prefer a lighter toss, reserve some sauce for dipping.

For honey-garlic sauce: in a small saucepan combine 2 tbsp honey, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp rice vinegar. Warm over medium-low heat until garlic is fragrant. Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry, add to saucepan and simmer 1 minute until slightly thickened.

Toss cooked wings in the honey-garlic sauce until evenly coated.

Arrange sauced wings on a platter. Sprinkle with 1 tbsp chopped fresh parsley or sliced green onions for color.

Serve immediately with 1/2 cup blue cheese or ranch dressing and celery sticks on the side.