Fried Chicken Wings Recipe

Trim and pat dry

If not already prepped, remove wing tips and separate drums from flats if desired. Pat wings very dry with paper towels—this helps coating adhere and yields crispier skin.

In a large bowl, whisk together the buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Add wings and turn to coat. Cover and refrigerate for at least 1 hour and up to 8 hours. (Overnight is okay but 1–4 hours is ideal.)

About 20–30 minutes before frying, prepare the dry mix. In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, onion powder, cayenne, dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Remove wings from the refrigerator. Working in batches, lift each wing from the marinade allowing excess buttermilk to drip off, then dredge thoroughly in the flour mixture, pressing so a good even coating adheres. Place coated wings on a wire rack set over a baking sheet. Let rest 10–15 minutes to help the coating set.

Pour oil into a deep heavy-bottomed pot or Dutch oven to reach about 2–3 inches deep (approximately 1 quart). Attach a deep-fry thermometer and heat oil to 350°F (175°C).

Fry wings in small batches (4–6 pieces depending on pot size) to avoid crowding. Carefully lower wings into hot oil and fry 8–10 minutes, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C). Cooking time will vary by wing size.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain. For extra-crisp wings, let them rest 3–4 minutes, then return to the oil for a 1–2 minute second fry at 375°F (190°C), until very crisp and deep golden. Drain again on the rack.

Buffalo

Warm 1/2 cup prepared Buffalo sauce in a small saucepan over low heat or in the microwave until just melted and combined. Toss hot wings with the sauce in a large bowl to coat evenly.

BBQ

Warm 1/2 cup BBQ sauce gently. Toss wings in the sauce to coat; for a sticky glaze, return sauced wings to a hot 400°F (200°C) oven for 3–4 minutes on a sheet pan.

Caribbean Voodoo

Heat 1/2 cup Caribbean Voodoo or jerk-style sauce until warm. Toss wings to coat thoroughly. Optionally finish with a squeeze of lime for brightness.

Honey Old Bay

Combine 1/2 cup honey with 1–2 tsp Old Bay seasoning in a small saucepan. Warm gently until combined (do not boil). Toss wings in glaze so they are evenly coated; allow a minute for glaze to set before serving.

If serving with Kiwi's Ranch or Buttermilk Bleu Cheese, portion 1/2 cup per dip into small ramekins. If desired, stir a little chopped fresh parsley into the dips and season to taste with salt and pepper.

Arrange wings on a platter, sprinkle with chopped parsley, and serve with lemon wedges and chosen dips. Offer napkins—these are best eaten hot and fresh.