Hot Chicken Wing Recipe

Prepare brine

In a medium bowl or container, stir together 4 cups cold water, 2 tbs kosher salt, 1 tbs granulated sugar, bay leaf, and peppercorns until salt dissolves.

Add the 8 chicken wings to the brine, fully submerged. Cover and refrigerate for 30 minutes to 1 hour (short brine keeps wings juicy without over-salting). After brining, remove wings, pat thoroughly dry with paper towels. Discard brine.

Make dry mix

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 0.5 tsp black pepper and 1 tsp kosher salt until evenly combined.

Toss each dried wing in the flour mixture, pressing lightly so the coating adheres. Shake off excess and set wings on a wire rack while you heat oil. Reserve remaining flour mix for dredging if needed between batches.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer (enough to submerge wings halfway to fully; about 2–3 inches depth). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle steadily.

Fry first batch (blanch)

Working in one or two batches (do not overcrowd), carefully lower wings into hot oil. Fry for 6–7 minutes until pale golden and cooked through but not deeply browned. Use a slotted spoon to transfer wings to a wire rack over a sheet pan and let rest 5 minutes.

Crisp second fry

Increase oil temperature to 375°F (190°C). Return wings to the hot oil in batches and fry 2–3 minutes until deep golden brown and very crisp. Drain on a clean wire rack or paper towels for 1–2 minutes.

Make the glaze

In a medium saucepan over low heat, melt 4 tbs unsalted butter. Add 1 minced garlic clove and cook 20–30 seconds until fragrant (do not brown). Stir in 0.75 cup hot sauce, 1 tbs brown sugar, 1 tsp apple cider vinegar, 1 tsp honey and 0.5 tsp Worcestershire sauce. Simmer gently 1–2 minutes, whisking until sugar dissolves and the sauce is glossy. Taste and adjust sweetness or heat to preference.

Remove glaze from heat. Place hot fried wings in a large bowl, pour the warm glaze over, and toss gently until each wing is evenly coated. Work quickly while wings are hot so the glaze adheres and slightly soaks into the crust.

Transfer glazed wings to a serving platter. Serve immediately with 1/2 cup ranch or blue cheese dressing, celery sticks, and optional lime wedges on the side.

Notes: For extra heat, sprinkle a little additional cayenne or drizzle extra hot sauce over finished wings. Leftovers keep refrigerated up to 2 days; reheat in a toaster oven or oven at 400°F (200°C) for 8–10 minutes to re-crisp.