Chicken Wings Recipe

Pat the wings dry with paper towels to remove as much moisture as possible. This improves crisping.

Season the wings evenly with 1 tsp kosher salt and 1 tsp black pepper. Toss to coat.

In a large bowl or shallow pan, whisk together 1 cup flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tsp cayenne until homogenous.

Option A — Dry-dusted (crisp, lighter coating): Place seasoned wings into the flour mixture in batches, toss to coat, then shake off excess and set on a wire rack for 10 minutes to allow the coating to adhere.

Option B — Batter (extra crisp, thicker coating): Whisk 1 cup cold water and 1 egg in a medium bowl. Add about 1 cup of the dry mix to the batter to make a smooth, slightly thick batter. Dip wings one at a time into the batter, allow excess to drip off, then optionally dredge back into the remaining dry mix for a double coating.

Pour oil into a deep, heavy-bottomed pot or deep fryer so it fills about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble immediately.

Fry wings in batches (do not overcrowd) for 8–10 minutes for raw wings, or 6–8 minutes if wings were previously cooked/poached; cook until deep golden brown and internal temperature reaches 165°F (74°C). Turn wings once during frying for even color.

Use a slotted spoon or spider to transfer fried wings to a wire rack set over a sheet pan to drain. For extra crispness, place wings in a 400°F (200°C) oven for 5 minutes after frying.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp garlic powder, and 1/2 tsp salt. Whisk and warm gently until fully combined and slightly thickened, about 2–3 minutes. Do not boil.

Transfer the hot wings to a large heatproof bowl. Pour the warm buffalo sauce over the wings and toss quickly and thoroughly so each wing is evenly coated.

Arrange sauced wings on a platter. Serve immediately with celery and carrot sticks and 1/2 cup blue cheese dressing or ranch for dipping.

Leftovers: Store any uneaten wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness, then toss briefly in warmed sauce if desired.