Budd Lake Style Wings Recipe

Pat wings dry with paper towels. Place wings in a large bowl or zip-top bag.

Pour buttermilk and 1 tablespoon hot sauce (if using) over the wings. Add 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat, cover and refrigerate for at least 1 hour and up to overnight. The buttermilk tenderizes and helps the breading adhere.

In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Remove wings from the buttermilk, letting excess drip back into the bowl. Working in batches, dredge each wing thoroughly in the flour mixture, pressing the coating onto the surface. Place coated wings on a wire rack set over a baking sheet. Let rest 10–15 minutes to help the coating adhere (this dries the coating slightly for crispier results).

Heat neutral oil in a deep heavy pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry wings in batches (don’t overcrowd) for 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Turn wings occasionally for even color. Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain. Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches.

Warm your chosen sauces slightly in a small saucepan over low heat or microwave briefly — this makes them easier to glaze and helps them cling to the wings. If you want to make simple chipotle or mango-habanero blends: for chipotle BBQ, stir 2–3 tbsp of chipotle in adobo into 1/2 cup BBQ sauce; for mango-habanero, mix 1/4 cup mango jam with 1/4 cup habanero BBQ sauce and 1 tsp lime juice, warm and whisk smooth.

Place hot wings in a clean large bowl, pour 3–4 tbs of your chosen sauce over each batch of wings (adjust quantity by how saucy you like them), and toss gently to coat. For a crisp finish, toss once quickly then return wings to the oven rack for 2–3 minutes to set the glaze. For saucy wings, toss more liberally immediately before serving.

While wings are frying, cut celery and carrots into sticks and arrange on a serving platter or alongside plates. Place ranch dressing in a small bowl for dipping.

Arrange wings on a platter with celery, carrots and a bowl of ranch. Garnish with chopped parsley and serve lemon wedges on the side if desired. Offer remaining sauce choices for guests to add more heat or sweetness.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp, then toss with warmed sauce.