Southern Style Wings Recipe

Trim and prepare

Pat wings dry with paper towels, remove tips if still attached and separate drumettes from flats. Place wings in a large bowl or resealable bag.

Combine buttermilk, hot sauce, kosher salt, and black pepper in a bowl. Pour over the wings, making sure they are fully submerged or well coated. Cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

While the wings marinate, whisk together the all-purpose flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder, cayenne, and black pepper in a wide shallow bowl or baking dish. This mixture creates a crisp, light crust.

Set a wire rack over a baking sheet. When ready to fry, remove wings from the buttermilk, letting excess drip back into the bowl, then dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place dredged wings on the rack and let rest for 10–15 minutes; this helps the crust set and reduces splatter when frying.

Use a heavy-bottomed skillet, Dutch oven, or deep fryer. Pour in oil to a depth of 1 to 1 1/2 inches (enough to shallow-fry) or follow your deep-fryer fill line. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Work in batches to avoid crowding (3–6 pieces depending on pot size). Gently lower dredged wings into hot oil and fry until golden brown and crisp, about 8–10 minutes, turning halfway through for even color. Internal temperature should reach 165°F (74°C), but for wings a bit longer (175–180°F) will render more fat and crisp the skin. Adjust heat to keep oil near 325–350°F.

As wings finish, transfer to a wire rack set over a baking sheet or paper towel-lined tray to drain. Keep finished wings warm in a 200°F (95°C) oven if desired while you fry remaining batches.

In a small saucepan over low heat, melt the unsalted butter. Add honey, hot sauce, apple cider vinegar, Worcestershire sauce, black pepper, and salt. Whisk continuously until the mixture is glossy and just beginning to bubble, about 1–2 minutes. Taste and adjust: add more honey for sweetness or more hot sauce for heat.

Remove from heat and keep warm. The glaze should be pourable and coat the back of a spoon.

Place a batch of hot drained wings in a large mixing bowl. Pour about half the glaze over them and toss gently but thoroughly so each wing is coated. Add more glaze to taste for subsequent batches; avoid drowning the wings so the crust stays crisp.

Arrange glazed wings on a platter, sprinkle with chopped parsley if using, and serve immediately with lemon wedges on the side. Recommended accompaniments: celery sticks and blue cheese or ranch dressing.