Chicken Wings Recipe

Trim any excess skin from the wings and pat dry with paper towels. Place wings in a large bowl or resealable bag.

In a separate bowl, combine buttermilk, minced garlic, kosher salt, black pepper and optional hot sauce. Whisk to combine.

Pour marinade over the wings, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best tenderness and flavor.

Prepare dry mix

In a shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, paprika, onion powder, garlic powder, cayenne, kosher salt and black pepper until evenly distributed.

Prepare egg wash

In another bowl, beat the eggs with 2 tablespoons water until slightly frothy.

Remove wings from the refrigerator. Working in batches, let excess buttermilk drip off each wing, then dip first into the egg wash, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere a good coating. For extra-crispy double breading: return coated wings to the egg wash briefly and dredge again in flour.

Place breaded wings on a wire rack set over a baking sheet and let rest 10–15 minutes; this helps the coating set and reduces falling off in the oil.

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 3–4 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle steadily.

Fry the wings in batches, being careful not to overcrowd the pot. Fry for 8–10 minutes per batch, turning occasionally, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 325°F–350°F (163°C–175°C) by adjusting heat as needed.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over a sheet tray lined with paper towels to drain. Sprinkle lightly with finishing salt while hot.

If you prefer extra-crisp wings, after all batches are fried, increase oil temperature to 375°F (190°C) and return wings for a 60–90 second crisp-up, then drain again.

Warm your chosen sauce gently in a small saucepan or microwave until pourable but not boiling. For the Fermented Kashmiri or Tamarind options, heat to meld flavors gently; for Kashville Hot, melt in a small knob of butter if desired; for Sweet & Spicy, stir to make a glossy glaze.

Place hot wings in a large bowl. Pour 1/2 cup (or desired amount) of the chosen sauce over the wings and toss quickly but gently to coat evenly. Alternatively, serve sauce on the side for dipping.

Transfer wings to a serving platter. Garnish with chopped scallions, sesame seeds if using, and lemon wedges on the side. Serve immediately while hot and crisp.