Win-win Wings Recipe

Prepare wings

If not already split, use a sharp knife to separate whole wings into drumettes and flats. Pat wings dry with paper towels.

In a medium bowl, combine buttermilk, apple cider vinegar, minced garlic, smoked paprika, black pepper, and kosher salt. Stir to dissolve salt.

Add the wings to the marinade, ensuring they are fully submerged. Cover and refrigerate for 12 hours (or at least 8 hours). For best flavor and texture, shake the container once or twice during marinating to redistribute marinade.

While wings are marinating (or up to 1 hour before frying), make the salsa. In a bowl combine diced tomatoes, roasted red bell pepper, minced chipotle in adobo, chopped red onion, chopped cilantro, lime juice, ground cumin, smoked paprika, olive oil, kosher salt, and black pepper.

Mix thoroughly, taste, and adjust seasoning: add more lime juice for brightness, more chipotle for heat, or salt to taste. Cover and refrigerate to let flavors meld; remove from fridge about 10 minutes before serving to take chill off.

About 30 minutes before frying, remove marinated wings from the fridge so they come closer to room temperature (this helps even frying) and shake off excess buttermilk. Reserve marinade if you want to make a sauce later, but do not reuse raw marinade as a sauce without cooking.

In a shallow bowl or wide plate, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and garlic powder until evenly combined.

Dredge each wing in the flour mixture, pressing lightly to form an even coating. Shake off excess and place on a wire rack set over a baking sheet while you heat the oil.

Pour neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (approximately 1 to 1.5 cups depending on pot size). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns slowly.

Fry wings in small batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Larger wings or colder oil may take longer. Adjust heat to maintain 325–350°F (160–175°C) after adding wings.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over paper towels to drain. Let rest 3–5 minutes to crisp up further. Repeat with remaining wings.

Arrange six crispy wings on a serving plate. Spoon a generous portion of the house spicy-earthy salsa alongside or on top of the wings, depending on preference.

Garnish with finely chopped cilantro and serve with lime wedges. Recommend serving immediately while wings are hot and crisp.