Calamari / Wings Recipe

Prepare squid

Rinse squid under cold water. Pat dry with paper towels. If not pre-cleaned, remove head, innards and plastic quill, separate tentacles, and peel skin from tubes; slice tubes into 1/2-inch rings. Keep tentacles whole or halved if large.

Marinate

Place squid in a bowl and pour the buttermilk over it. Add a pinch (about 1/4 tsp) of salt and 1/4 tsp pepper to the buttermilk. Toss to coat and let sit 15–20 minutes (this tenderizes and flavors the squid).

Make dredge

In a shallow bowl combine all-purpose flour, cornstarch, semolina or panko (if using), 3/4 tsp salt (reduce if your wings use kosher salt), 1/2 tsp black pepper, garlic powder, and paprika. Whisk to combine and break up any lumps.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and rise to the surface.

Dredge and fry

Remove squid from buttermilk in small batches, letting excess drip off. Toss squid pieces in the dredge until evenly coated; press gently so coating adheres. Shake off excess. Fry in batches (do not overcrowd) for 1.5–2.5 minutes per batch until golden and crisp. Tentacles may cook slightly faster. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Sprinkle with a squeeze of fresh lemon and a small pinch of salt immediately after frying; garnish with chopped parsley.

Keep warm

If frying multiple batches, keep finished calamari in a single layer on a sheet pan in a 200°F (95°C) oven to stay warm and crisp for up to 15–20 minutes. Do not hold much longer or they will soften.

Preheat and dry

Preheat oven to 425°F (220°C) if baking, or heat oil to 350°F (175°C) if frying wings. Pat wings very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a large bowl toss wings with baking powder, kosher salt, black pepper, garlic powder, and olive oil until evenly coated. The baking powder raises pH and helps create crisp skin.

Cook (two options)

Oven method: Arrange wings on a wire rack set over a baking sheet in a single layer. Bake 40–50 minutes, flipping once at 25–30 minutes, until skin is deep golden and crisp. Fry method: Carefully lower wings into 350°F oil and fry in batches for 8–10 minutes until golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack.

Make buffalo glaze

While wings finish, melt butter in a small saucepan over low heat. Add hot sauce, honey (if using) and lemon juice; whisk until fully combined and slightly thickened, 1–2 minutes. Remove from heat.

Toss and serve

Place hot wings in a large clean bowl. Pour the buffalo glaze over the wings and toss quickly to coat evenly. Taste and adjust: add a little more hot sauce for extra heat or a pinch of salt if needed. Serve immediately with celery sticks and blue cheese or ranch dressing. Provide calamari on the same plate or on a separate platter with lemon wedges and dipping sauces (aioli and/or marinara) on the side.

Serve prepared garlic aioli and marinara in small bowls. For a quick garlic aioli, mix 1/2 cup mayo with 1 small minced garlic clove, 1 tsp lemon juice, and a pinch of salt. For warmed marinara, heat 1/2 cup store-bought sauce in a small saucepan until simmering.