20 Wings Recipe

Prepare protein

Choose one protein: jumbo wings, boneless chicken, or cauliflower florets. If using jumbo wings, pat dry with paper towels and trim any excess skin. If using boneless chicken, cut into roughly 1.5–2 inch bite-size pieces. If using cauliflower, cut into even bite-size florets and rinse.

For chicken (jumbo or boneless), place the pieces in a bowl and pour the buttermilk over them. Mix 1 teaspoon salt and 1/2 teaspoon black pepper into the buttermilk. Cover and refrigerate at least 1 hour (up to overnight) to tenderize and help coating adhere. For cauliflower, do not soak in buttermilk; proceed to batter section.

In a shallow bowl or large baking dish combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, remaining salt and pepper. Whisk thoroughly to remove lumps. This mixture will be used for dusting/breading chicken and for dredging battered items.

If you soaked chicken in buttermilk, remove pieces in batches, allowing excess buttermilk to drip off, then toss thoroughly in the dry coating so each piece is evenly coated. For extra crispiness, double-dip: after first coat, briefly return to buttermilk then to dry mix again.

If making cauliflower wings: in a bowl whisk together rice flour, cold sparkling water and 1/2 teaspoon salt until smooth. The batter should coat but not be runny; adjust with a little more water or rice flour to reach a thick pancake-batter consistency. Dip cauliflower florets into the batter, then immediately dredge in the dry coating for an extra-crisp finish.

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat on medium-high until a small piece of bread browns in about 60 seconds.

Fry wings in batches to avoid crowding (about 4–6 pieces depending on pan). For jumbo wings: fry 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). For boneless pieces: fry 4–6 minutes until golden and cooked through. For battered cauliflower: fry 3–5 minutes until crisp and golden. Adjust times based on size; do not overcrowd — maintain oil temperature between 320–350°F by working in small batches and adjusting heat between batches.

Remove fried pieces with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain briefly. Place in a warm oven (200°F / 95°C) while finishing remaining batches to keep crisp.

Melt butter in a saucepan over medium heat, add hot sauce, honey, brown sugar, soy sauce and minced garlic. Stir and simmer gently for 1–2 minutes until glossy and combined. Taste and adjust sweetness or heat: add more honey for sweetness, or more hot sauce for heat.

Place fried wings in a large bowl. Pour the sauce over them and gently toss until evenly coated. Alternatively, for a lighter finish, brush sauce on each piece rather than fully tossing.

Transfer sauced wings to a serving platter. Sprinkle chopped parsley over the top. Serve immediately with celery sticks and ranch or blue cheese dressing on the side.

Yield: Serves 4–6 as an appetizer or 3–4 as a main course depending on appetite. Enjoy hot for best texture.