Legendary Chicken Wings Recipe

Pat dry and season

Pat the wings thoroughly dry with paper towels to remove surface moisture. Place wings in a large bowl and toss with kosher salt, black pepper, and 1 tsp garlic powder until evenly coated. Let sit 10 minutes at room temperature while you prepare breading.

Make dry mix

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, and 1/4 tsp cayenne. Whisk to blend.

Make wet binder

In a separate bowl whisk together 1 large egg and 1/2 cup milk until smooth.

Coat wings lightly

Working in batches, dip each wing first into the egg-milk mixture, letting excess drip off, then place into the flour mixture and turn to coat lightly. Shake off excess flour. Place breaded wings on a wire rack set over a sheet pan; allow 10 minutes to rest so the coating adheres. Repeat until all wings are breaded.

Heat oil

Pour about 1 to 1.5 cups neutral oil into a heavy pot or deep skillet (enough to come 1–1.5 inches up the side). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour— it should sizzle immediately but not burn.

Fry in batches

Fry wings in small batches (3–6 pieces depending on pot size) to avoid overcrowding. Cook 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F so wings cook through without burning the coating. Use a slotted spoon or spider to transfer wings to a wire rack set over a sheet pan to drain. Repeat with remaining wings.

Optional double-fry for extra crisp

For extra-crisp wings: after the first fry and a 5–7 minute rest, return wings to oil heated to 375°F (190°C) and fry 1–2 minutes until extra-crispy. Drain on the rack.

Make Buffalo sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 1/2 cup hot sauce, 1 tbsp honey, 1/2 tsp Worcestershire, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and warmed through, then remove from heat.

Toss wings in sauce

Place drained wings in a large warm bowl. Pour the warmed sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Serve immediately.

Make Honey BBQ

In a small saucepan combine 1/2 cup bbq sauce, 2 tbsp honey, and 1 tsp apple cider vinegar. Warm over low heat until glossy and combined, stirring occasionally. Remove from heat.

Toss wings in sauce

Place wings in a large bowl and pour the warmed honey-BBQ sauce over them. Toss to coat evenly and serve immediately.

Arrange sauced wings on a platter, sprinkle with chopped parsley or chives, and serve with ranch or blue cheese dressing and celery sticks on the side.