Home Style Wingbitesⓡ Recipe

Trim and pat dry

If not already separated, cut whole wings into drumette and wingette at the joint. Rinse briefly and pat each piece thoroughly dry with paper towels. Dry skin crisps better in the fryer.

Place wings in a large bowl or zipper bag. Whisk together buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Pour marinade over wings, toss to coat, press out air, and refrigerate for at least 1 hour and up to overnight. A longer marinate (overnight) yields juicier, more flavorful wings.

About 20 minutes before cooking, remove wings from the fridge and let come toward room temperature while you prepare the coating. In a shallow dish or large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (if using). Whisk well to distribute spices and break up lumps.

Set a wire rack over a sheet pan. Using tongs, lift each wing from the buttermilk allowing excess to drip back into the bowl, then dredge thoroughly in the flour mixture, pressing coating onto the skin so it adheres. Shake off excess and place coated wings on the wire rack spaced so air can circulate. Continue until all wings are coated.

Deep-frying (recommended for crispier, classic result)

Pour about 2 cups neutral oil into a deep skillet, Dutch oven, or heavy-bottomed pot to create a 1 to 1.5-inch oil depth. Attach a thermometer and heat oil to 350°F (175°C). Fry wings in small batches (4–6 pieces depending on pan size) to avoid crowding. Gently lower wings into the oil, fry for 6–8 minutes or until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and transfer to a wire rack over a sheet pan to drain. Repeat with remaining wings. Maintain oil temperature between 325–350°F; if it drops too low the wings will absorb more oil.

Oven-baked (lower-fat alternative)

Preheat oven to 425°F (220°C). Place coated wings on a wire rack set over a rimmed baking sheet, spray lightly with cooking oil spray, and bake for 25–30 minutes, flipping once halfway through. For extra crispness, broil 1–2 minutes at the end watching closely to avoid burning. Ensure internal temperature is 165°F (74°C).

While the wings are finishing, melt 2 tablespoons unsalted butter in a small saucepan or microwave-safe bowl and stir in 1 tablespoon honey. This creates a light glaze reminiscent of home-style sweetness — optional if you prefer plain wings.

When wings are done, if you want glazed wings, toss the hot wings gently in the butter-honey mixture until evenly coated. Alternatively, leave them plain and sprinkle with chopped fresh parsley for color and aroma.

Arrange wings on a platter with lemon wedges and serve with 1/2 cup ranch or blue cheese dressing for dipping. Let rest 2–3 minutes before serving so juices redistribute and glaze sets slightly.