Calamari / Wings (40 Wings) Recipe

Preheat and prep wings

Pat wings dry with paper towels. Place wings in a large bowl or tray. Sprinkle 4 tsp salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp onion powder, and 2 tsp paprika over wings. Toss thoroughly to coat. Cover and refrigerate for 30–60 minutes (or up to overnight) to allow seasoning to penetrate.

Coat for crispness

In a large bowl combine 2 cups all-purpose flour, 1 cup cornstarch and 3 tbsp baking powder. Mix thoroughly. Working in batches, lightly dredge seasoned wings in the flour mixture, shaking off excess. Set wings on a rack for 10 minutes to let the coating settle.

Heat oil and fry

Fill a heavy deep-fryer or large Dutch oven with vegetable oil to a depth of at least 3–4 inches (about 2.5–3 L if using the amounts above). Heat oil to 350°F (175°C). Fry wings in small batches (6–8 pieces at a time) for 8–9 minutes until golden and cooked through (internal temp 165°F / 74°C). Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Let oil return to 350°F between batches.

Optional double-fry for extra crisp

For super-crispy wings: after first fry, let wings rest 8–10 minutes, then increase oil temperature to 400°F (205°C) and fry 1–2 minutes more until deeply golden. Drain on a rack.

Toss and garnish

If using butter-tossed wings: melt 4 tbsp butter and toss hot wings briefly to coat. Sprinkle with 2 tbsp chopped parsley. Serve immediately with dipping sauces.

Prep calamari

Rinse cleaned calamari rings and tentacles, then pat completely dry with paper towels. Place in a bowl, sprinkle with 1.5 tsp salt, 1 tsp black pepper and 2 tbsp lemon juice. Toss and let sit 5 minutes, then pat dry again to remove excess moisture.

Set up dredging station

In one shallow bowl whisk 2 eggs with 1/4 cup milk. In another shallow bowl combine 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1 tsp garlic powder and 1 tsp paprika; season with a pinch of salt and pepper and mix well.

Coat calamari

Working in batches, dip calamari pieces into the egg wash, let excess drip off, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess and place on a tray on a rack while heating oil.

Heat oil and fry calamari

Heat oil in a deep pot or fryer to 375°F (190°C). Fry calamari in small batches for 60–90 seconds — just until golden and crisp. Do not overcrowd; overcooking makes calamari tough. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Serve

Sprinkle fried calamari with chopped parsley, arrange lemon wedges on the plate, and serve immediately with marinara and/or lemon. Ensure calamari is hot and crisp when served.

Warm marinara and transfer to a serving bowl. For buffalo sauce, melt butter and whisk together with hot sauce to taste (approx 1:2 butter to hot sauce ratio), warm gently. Place ranch in a chilled bowl. Arrange all sauces on the platter for guests to choose.