6 Traditional Wings Recipe

Pat the 6 wings dry with paper towels. If any wings are whole, cut at the joint to separate drumette and flat; discard tips or save for stock.

Season the wings evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place in a bowl while you prepare coatings (10–15 minutes resting helps seasoning penetrate).

In a shallow bowl combine 1/2 cup buttermilk and 1 tablespoon hot sauce (optional). Whisk to combine. Dip each seasoned wing into the buttermilk, coating fully, then let excess drip off.

In a separate shallow dish mix 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne, and 1/2 teaspoon baking powder. Whisk until uniform.

Dredge each buttermilk-coated wing thoroughly in the flour mixture, pressing gently so the coating adheres. Place coated wings on a wire rack set over a baking sheet and let rest 10 minutes to set the crust.

Pour about 1 cup of neutral oil into a heavy, deep skillet or a wide pot (enough oil to come about 1 to 1.5 inches up the sides). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Working in a single layer (cook in 2 batches if necessary), gently lower the coated wings into the hot oil. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Smaller wings can take 7–9 minutes; larger may take up to 12 minutes. Maintain oil temperature around 325–350°F by adjusting heat.

Use a slotted spoon or tongs to transfer cooked wings to a wire rack set over paper towels to drain. Let rest 3–5 minutes before serving to let the crust set and juices redistribute.

Optionally squeeze the lemon wedges over the hot wings for brightness and sprinkle with 1 tablespoon chopped parsley for color.

Serve immediately while hot with your choice of dipping sauces (ranch, blue cheese, or extra hot sauce).