Chicken Wings Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate at the joint into drumettes and wingettes; discard or reserve tips for stock.

In a bowl or resealable bag, combine buttermilk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add the wings and ensure they are fully submerged or coated. Marinate in the refrigerator for at least 1 hour, ideally 3–6 hours. If short on time, 30 minutes will still help.

Make dry mix

In a shallow dish or bowl, whisk together the flour, cornstarch, baking powder, paprika, onion powder, cayenne, 3/4 tsp salt, and 1/2 tsp black pepper until evenly combined.

Make wet batter

In a separate bowl, whisk the egg with 1/2 cup cold water until smooth. The mixture should be slightly thin but able to cling to the wings. If you prefer a thicker crust, use slightly less water (about 1/3 cup).

Coat the wings

Remove wings from the buttermilk, letting excess drip back into the bowl. First dredge each wing in the dry mix, shaking off excess. Then dip into the wet batter, letting excess drip, and immediately return to the dry mix for a final coating. Press the dry mix onto the wing to form a good crust. Place coated wings on a wire rack for 10–15 minutes to set the coating; this helps it adhere and reduces splatter.

Heat oil

Pour oil into a deep heavy pot or Dutch oven so it comes up about 2–3 inches (do not overfill). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dry mix into the oil; it should sizzle and rise steadily.

Fry wings (first fry)

Working in batches (do not overcrowd), carefully add 6–8 wings depending on pot size to the hot oil. Fry for 5–7 minutes until the coating is set and the internal temperature reaches about 155–160°F (68–71°C). Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet.

Fry wings (second fry for extra crispness)

Increase oil temperature to 375°F (190°C). Return the wings in batches to the hotter oil and fry for an additional 2–3 minutes until deep golden brown and the internal temperature reaches 165°F (74°C). This double-fry technique yields a crispier crust.

Transfer wings to the wire rack and immediately sprinkle lightly with extra salt to taste. Serve hot with lemon wedges if desired.

Safety and cleanup note: let oil cool completely before straining and storing or disposing. Use a thermometer and avoid water getting into hot oil.