Golden Fried Chicken Wings Recipe

In a large bowl or pot, combine 6 cups water with 3 tablespoons kosher salt and 2 tablespoons granulated sugar. Stir until dissolved.

Add the smashed garlic cloves and 1 teaspoon black peppercorns. Submerge the chicken wings in the brine. If needed, weigh them down so all are covered.

Refrigerate and brine for 1 to 4 hours (1 hour for mild seasoning, up to 4 hours for deeper flavor). After brining, drain the wings and pat thoroughly dry with paper towels. If time allows, place wings on a wire rack in the refrigerator uncovered for 30–60 minutes to air-dry for crispier skin.

In a large bowl, whisk together 2 cups buttermilk and 2 tablespoons hot sauce until combined.

Add the drained, dried wings to the buttermilk mixture and toss to coat. Cover and refrigerate for 30 minutes if you brined only briefly, or up to 2 hours. If you prefer not to use buttermilk, skip this step and proceed to dry coating.

In a large shallow dish or bowl, whisk together 4 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 teaspoon ground black pepper, and 2 teaspoons kosher salt until evenly combined.

Set up a workstation: a tray with a wire rack for coated wings, and a second bowl for any reserved dry mix. If using the buttermilk bath, remove wings one at a time, letting excess drip off, then dredge thoroughly in the dry mix, pressing the coating onto the skin to adhere. Place coated wings on the rack. If not using buttermilk, dry wings can be lightly misted with oil or a small egg wash (1 egg whisked with 1 tablespoon water) to help the coating stick, then dredge in the dry mix.

For an extra-crisp double coating (optional): after first dredge, return wings briefly to the buttermilk (or egg wash), then dredge again in the dry mix and place on the rack. Allow coated wings to rest 10–15 minutes to let the coating set.

Pour 3 cups neutral frying oil into a deep, heavy pot or Dutch oven. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily and float up.

Fry the wings in batches so the pot is not crowded. Cook 6–8 wings per batch depending on pot size. Carefully lower wings into hot oil with tongs or a spider.

Fry until golden brown and crisp, about 8–10 minutes per batch. Turn wings once halfway through cooking for even color. Internal temperature should read 165°F (74°C) at the thickest part; because we fried wings, aim for 175–180°F for tender meat and rendered skin.

Use a slotted spoon or spider to remove wings and transfer to a wire rack set over a baking sheet to drain. If holding multiple batches, keep finished wings warm in a 200°F (95°C) oven on a rack so they stay crisp.

While still hot, sprinkle wings very lightly with 1 teaspoon finishing or flaky sea salt and toss gently to distribute. If desired, sprinkle 2 tablespoons chopped fresh parsley for color.

Serve wings immediately with lemon wedges and 2 cups ranch or blue cheese dressing for dipping. Provide extra napkins — these are best eaten hot and crispy.