Chicken Wings Recipe

Make brine

In a large bowl or container, dissolve kosher salt and brown sugar into 6 cups cold water. Add peppercorns and bay leaf. Stir until sugar and salt mostly dissolve.

Brine wings

Add the separated wings to the brine, submerge, cover and refrigerate for 1 to 2 hours (no longer than 4 hours). This seasons and helps retain moisture during smoking and frying.

Dry & rest

Remove wings from brine, pat very dry with paper towels. Place on a wire rack set over a sheet pan and refrigerate uncovered for at least 30 minutes (or up to 2 hours) to dry the skin—this improves skin crisping.

Combine smoked paprika, garlic powder, onion powder, black pepper and dried oregano in a small bowl. Lightly toss or rub the spice mix onto the dried wings, coating evenly. Let sit while you prepare smoker and coating (about 10 minutes).

Prepare smoker or grill for low-and-slow indirect smoking. Preheat to 225°F (107°C) and add a mild fruitwood or oak. Arrange wings on the smoker rack in a single layer. Smoke until they reach a light golden color and internal temperature is about 145–150°F (approx. 40–50 minutes). Smoking imparts flavor without fully cooking the wings.

Remove wings from smoker and let rest 5 minutes while you heat oil for frying and prepare coating. Blot any condensation with a paper towel if needed.

In a shallow bowl, whisk together flour, cornstarch, baking powder and fine salt. Dredge each smoked wing lightly in the flour mixture, shaking off excess. The cornstarch and baking powder help create an extra-crispy exterior when fried.

In a heavy skillet or deep fryer, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with one piece of wing: it should sizzle actively but not burn immediately. Fry wings in batches—do not overcrowd—until golden-brown and crisp, about 3–5 minutes per batch, turning once. Aim for an internal temperature of 165°F (74°C).

Transfer fried wings to a wire rack set over a sheet pan. Drain for 2–3 minutes, then lightly season with a pinch of salt while hot.

In a small saucepan over low heat, melt unsalted butter. Add hot sauce, white vinegar, Worcestershire sauce and honey. Whisk until fully combined and warm (do not boil). Taste and season with 1/4 tsp salt or more to preference. Keep warm.

Toss fried wings in the buffalo sauce until evenly coated, or serve sauce on the side for dipping.

In a food processor or finely chopboard, pulse parsley, cilantro (if using) and garlic until finely chopped but not pureed. Transfer to a bowl and stir in red wine vinegar, olive oil, crushed red pepper, salt and black pepper. Adjust seasoning to taste. Let rest 10 minutes for flavors to meld. Spoon chimichurri over fried wings or serve as a bright dipping sauce.

In a small bowl, whisk together honey, hot honey or chili oil, truffle oil and apple cider vinegar until smooth. Taste and adjust heat or truffle intensity by adding more chili oil or truffle oil in 1/4 tsp increments. Warm briefly (15–20 seconds) in microwave if you prefer it runnier.

Toss wings lightly in hot truffle honey or drizzle on top just before serving to preserve crispness.

Arrange sauced wings on a platter. Sprinkle chopped chives or green onions over the wings and serve with lemon wedges on the side for squeezing. Provide extra sauce on the side as desired.