Hot Wings Recipe
Spicy breaded wings, deep fried with a side of ranch or blue cheese dressing.
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Ingredients
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Wings and Marinade
Breading
Frying
Hot Sauce Glaze
Dipping Sauce (choose ranch or blue cheese)
To Serve
Method
Wings and Marinade
Trim any excess skin or tips from the wings if needed and pat the wings very dry with paper towels. Place wings in a large bowl or resealable bag.
Whisk together buttermilk, 3 tbs hot sauce, 1 tsp salt and 1 tsp black pepper. Pour over wings to coat completely. Cover and refrigerate for at least 1 hour and up to 8 hours (overnight will tenderize and flavor more).
Breading
About 30 minutes before frying, remove wings from refrigerator so they come closer to room temperature. In a shallow wide bowl or rimmed plate combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper; whisk to blend.
Working in batches, remove wings from buttermilk (let excess drip off) and dredge thoroughly in the flour mixture, pressing to adhere. Place breaded wings on a wire rack set over a sheet pan. Let rest 10–15 minutes to help the coating set.
Frying
Pour oil into a deep heavy pot or Dutch oven to a depth of 1.5–2 inches (about 1.5 cups for a 3–4 qt pot). Attach a thermometer and heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not burn instantly.
Fry wings in small batches (4–6 pieces) so oil temperature remains steady. Carefully lower wings into hot oil and fry, turning occasionally, until golden brown and crisp and internal temperature reaches 165°F (74°C), about 8–10 minutes per batch depending on size.
Use a slotted spoon or spider to transfer fried wings to a wire rack set over a sheet pan to drain. Keep cooked wings warm in a 200°F (95°C) oven while you finish remaining batches.
Hot Sauce Glaze
While wings are frying, make the glaze. In a small saucepan or skillet over low heat, melt 4 tbs unsalted butter. Add 1/2 cup hot sauce, 1 tbs honey (if using) and 1 tsp apple cider vinegar. Whisk and warm until combined and slightly thickened, about 2–3 minutes; do not boil. Taste and adjust heat/sweetness or add a pinch of salt if needed.
Place a batch of fried wings into a large mixing bowl, pour a portion of the warm glaze over them (reserve some glaze for additional batches or for serving), and toss quickly but gently so each wing is evenly coated.
Dipping Sauce (Ranch or Blue Cheese)
Pour 1/2 cup of your chosen dressing into a small bowl. If desired, stir in 1 tsp chopped fresh chives for garnish and extra flavor. Keep chilled until serving.
To Serve
If you reserved extra glaze, serve it in a small bowl for guests who want more sauce on the side.