Wings 1lb Recipe
1lb breaded wings served with pickles + ranch - Sauced - honey garlic, teriyaki, BBQ, sweet chili, hot, caliente, nashville - Seasoned - salt & pepper, lemon pepper, cajun, maple bacon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings (1 lb)
Sauces / Seasonings (choose one; quantities shown for 1 lb wings)
Condiments & Garnish
Method
Wings Prep & Frying
Prep wings
Pat the 1 lb of wings dry with paper towels. If whole, separate at the joints into drumettes and flats; discard wing tips or reserve for stock. Trim excess skin.
Brine / soak (optional but recommended)
Combine buttermilk (0.5 cups) and 1 egg in a bowl. Submerge wings, cover, and refrigerate for 30 minutes to 2 hours. This tenderizes and helps coating stick.
Make dry breading
In a shallow bowl or zip-top bag, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tbs baking powder, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp paprika.
Coat wings
Remove wings from buttermilk mixture allowing excess to drip off. Dredge wings thoroughly in the flour mixture, pressing to adhere. Shake off excess and set on a rack for 10 minutes to form a tacky surface.
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet or saucepan (oil should be about 1 to 1.5 inches deep). Heat to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle steadily but not smoke.
Fry wings
Working in a single layer (do not overcrowd), fry wings for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). For extra crispness, remove and rest 2 minutes, then return to oil for an additional 1–2 minutes. Drain on a wire rack or paper towel-lined tray.
Saucing & Seasoning Options
General saucing method
Place hot fried wings in a large clean bowl. Add 3–4 tbs of your chosen sauce or seasoning (see options below) and toss vigorously until wings are evenly coated. For saucier presentation, add a little more sauce 1 tbs at a time. For seasoned (dry) finishes, sprinkle seasoning while wings are hot so it adheres.
Honey Garlic Sauce (quick)
In a small saucepan over medium heat, combine 3 tbs honey, 1 tbs soy sauce, 1 crushed garlic clove, and 1 tsp rice vinegar. Warm until slightly thickened (1–2 minutes). Toss wings in sauce until glossy.
Sweet Chili
Toss wings with 3 tbs sweet chili sauce. Optionally add 1 tsp lime juice for brightness.
Hot (Buffalo-style)
Melt 3 tbs unsalted butter and whisk with 2–3 tbs hot sauce (Frank's-style) and 0.5 tsp vinegar. Toss wings to coat evenly.
Caliente (spicy chili blend)
Combine 2 tbs hot sauce, 1 tbs sweet chili, and 0.5 tbs sriracha or other chili paste. Warm briefly and toss wings to coat.
Nashville Hot
Melt 2 tbs butter and stir in 1 tbs cayenne (adjust to heat tolerance), 0.5 tsp brown sugar, 0.5 tsp smoked paprika, and a pinch of salt. Brush or toss wings while hot; reserve a little of the oil mixture to spoon over when serving for extra heat.
Salt & Pepper (seasoned finish)
While wings are hot, sprinkle with 1 tsp kosher salt and 0.5 tsp coarsely ground black pepper (adjust to taste). Toss gently to coat.
Cajun
Sprinkle 1.5–2 tbs Cajun seasoning over hot wings and toss to coat evenly. Adjust to heat preference.
Maple Bacon
Toss hot wings with 1 tbs maple syrup and 2 tbs crispy bacon bits, then sprinkle a pinch of flaky salt. For extra glaze, warm maple syrup with bacon fat and brush over wings.
Finishing & Serving
Storage: Refrigerate leftover cooked wings in an airtight container up to 3 days. To re-crisp, bake at 400°F (200°C) for 8–10 minutes or air-fry at 375°F (190°C) for 5–7 minutes.