Award Winning Chicken Wings Recipe

Trim and dry

Pat the wings very dry with paper towels. Remove wing tips if present and separate drumettes from flats if not already cut. Thorough drying helps the coating stick and yields crisper skin.

In a large shallow bowl or rimmed baking sheet combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Whisk to evenly distribute. Set aside.

Marinate

Combine buttermilk, hot sauce (if using) and 1/2 tsp salt in a bowl. Submerge the wings in the mixture and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes still tenderizes and flavors.) Remove wings from marinade and let excess drip off.

Dust

Working in batches, dredge the wings in the flour mixture, pressing gently so a thin, even coating adheres. Shake off any large excess flour and place coated wings on a wire rack set over a sheet pan.

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 325°F (160°C). If you don't have a thermometer, oil should shimmer but not smoke; test with one small piece of batter — it should rise slowly and begin to blister.

Par-fry (first fry)

Fry wings in batches without crowding for 6–8 minutes until pale golden and the internal temperature reaches about 155–160°F (68–71°C). The goal is to cook them through and develop the crust without over-browning. Transfer wings back to the wire rack and let rest for 5–10 minutes.

Heat for finish fry

Increase oil temperature to 375°F (190°C). Carefully return wings to the hot oil in batches and fry 2–4 minutes until deep golden-brown and crispy. Drain on the wire rack or paper towels briefly.

Make Classic Buffalo Sauce

In a small saucepan over low heat, melt 4 tbs butter. Add 1/2 cup hot sauce and whisk until combined and warm. Keep the sauce warm but not boiling.

Optional Honey-Soy-Garlic Sauce

In a small skillet, warm 3 tbs honey with 2 tsp soy sauce and 1 tsp minced garlic over medium-low heat until slightly reduced and bubbling. Stir in 1/2 tsp Sriracha if you want extra heat. Remove from heat.

Optional Sweet Chili-Lime Glaze

Whisk together 1/4 cup sweet chili sauce and 1 tsp lime juice in a small bowl. Warm briefly if you prefer it looser.

Toss wings with sauce: Place the hot wings in a large mixing bowl. Pour your chosen sauce over the wings (for Buffalo, pour all; for other sauces, use enough to coat) and toss quickly but gently until evenly glazed. If using butter finishing, add 1 tbsp cold butter to the sauce and toss to give a glossy finish.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley or sliced scallions if desired. Serve immediately with celery and carrot sticks and blue cheese dressing or ranch on the side.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving and reheat sauce separately to toss.