Cater Chicken- 48 Piece Recipe

Trim & Split

If using whole wings, separate into 48 pieces (drumettes and flats) by cutting at the joints. Pat each piece very dry with paper towels to remove surface moisture—this improves crisping.

Season & Brine

In a large container, combine the buttermilk with 2 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Submerge the wings in the buttermilk mixture, cover, and refrigerate for 4–8 hours (overnight optional). Reserve any leftover buttermilk for a light dredge if needed.

Dry & Rest

Remove wings from buttermilk, letting excess drip off. Place on a wire rack set over a sheet tray and refrigerate uncovered for 30–60 minutes to further dry skin (this promotes crispness). While drying, proceed to prepare breading and oil.

Make Dry Mix

In a very large shallow pan or bowl, whisk together all-purpose flour, cornstarch, baking powder, remaining 2 tablespoons kosher salt, 2 teaspoons black pepper, remaining garlic powder, onion powder, smoked paprika, and seasoned salt until evenly combined.

Dredge

Working in batches of 8–12 wings, lightly shake each wing to remove excess buttermilk and place into the dry mix. Toss and press the flour mixture onto the skin so each piece is evenly coated. Tap off excess and set coated wings on a wire rack to rest for 10 minutes—this helps the crust set and adhere.

Heat Oil

In a commercial fryer or large, deep heavy pot, heat neutral oil to 350°F (175°C). Use a thermometer to maintain accurate temperature. Fill the pot no more than half full to allow for safe frying and displacement when wings are added.

Fry in Batches (First Fry)

Carefully lower 8–10 coated wings into the oil (do not overcrowd). Fry for 6–7 minutes until pale golden and cooked through (internal temp ~165°F / 74°C). Remove and place on a wire rack over a sheet tray to drain. Let the oil return to 350°F between batches.

Rest Between Fries

After all wings have undergone the first fry, let them rest for 10–15 minutes at room temperature. This step improves final crispness during the second fry.

Second Fry (Crisping)

Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2–3 minutes until deep golden-brown and extra crispy. Drain on a wire rack. If serving large quantities and holding, keep wings in a low oven (200°F / 95°C) on wire racks to maintain crispness, but do not stack wings.

Season & Plate

While hot, lightly sprinkle flaky finishing salt over the wings for a bright finish. Arrange wings on serving platters with lemon wedges and small bowls of optional sauces (ranch, blue cheese, buffalo, BBQ).

Catering Notes

For 48-piece catering, fry in consistent small batches to maintain oil temperature and crispness. Transport in shallow hotel pans with wire racks so steam can escape—avoid covering hot wings tightly, which will make them soggy. Re-crisp in a 375°F oven for 5–7 minutes if needed before serving.