Fried Chicken Wings (4) Recipe

Trim and pat dry

If wings are whole, separate into drumette and wingette at the joint (optional). Rinse and pat the 4 chicken wings very dry with paper towels. Dry skin helps coating adhere and crisp better.

Marinate

In a medium bowl combine 1 cup buttermilk, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp hot sauce (if using). Add the wings and turn to fully coat. Cover and refrigerate for at least 1 hour or up to 6 hours. If short on time, let sit 20–30 minutes at room temperature before coating.

Make the dry mix

In a shallow wide bowl or baking dish whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp baking powder, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Dredge the wings

Working one at a time, remove a wing from the buttermilk, letting excess drip back into the bowl. Press and turn the wing into the flour mixture so it is thoroughly coated. Shake off excess flour and set the coated wing on a wire rack. Repeat with remaining wings. For extra-crispy double coating, dip each coated wing back briefly into the leftover buttermilk and re-coat in the flour mix.

Heat oil

Pour about 1 cup of neutral oil into a heavy 10–12 inch skillet (or enough to reach about 1/2"–3/4" up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry the wings

Carefully add the wings in a single layer without overcrowding (work in batches if necessary). Fry for 6–8 minutes, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F; lower heat if coating browns too quickly. Remove wings to a paper towel–lined plate or wire rack set over a baking sheet to drain. Let rest 2–3 minutes before serving.

If desired, squeeze fresh lemon wedges over the wings and sprinkle with chopped parsley. Serve hot with your favorite dipping sauce.