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Ingredients
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Chicken
Marinade
Coating
Frying Oil
Sauces
Method
Chicken
- 1
Prep the wings
If not already separated, cut wings into drumettes and flats (discard or save tips). Pat wings thoroughly dry with paper towels. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the wings and rub briefly to distribute — this helps initial seasoning before the marinade.
Marinade
- 2
Make and apply marinade
In a bowl or large resealable bag, whisk together 2 cups buttermilk, 2 tbs hot sauce, 1 tbs kosher salt, and 1 tsp black pepper until combined. Add the wings, pressing to submerge so they are fully coated. Cover or seal and refrigerate for a minimum of 4 hours (240 minutes) or up to overnight. The buttermilk tenderizes and adds flavor.
- 3
Remove from marinade
When ready to cook, remove wings from the refrigerator. Working in batches if necessary, lift wings from the marinade and let excess drip back into the bowl. Reserve marinade discard or save for another use — do not reuse as-is.
Coating
- 4
Make dry mix
In a large shallow bowl or baking tray, combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tbs baking powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne pepper, 2 tsp kosher salt, and 1 tsp black pepper. Whisk thoroughly so there are no lumps.
- 5
Dredge the wings
One at a time, dredge each marinated wing in the dry mix, pressing the coating onto the surface so it adheres well. Shake off excess and place the coated wings on a wire rack set over a sheet tray. Allow coated wings to rest 8–10 minutes at room temperature — this helps the crust set and reduces flour drop in the oil.
Frying Oil
- 6
Heat the oil
Pour 1500 ml neutral frying oil into a heavy Dutch oven or deep fryer, keeping enough headroom to avoid overflow when wings are added. Heat oil to 350°F (175°C). Use a thermometer for accuracy.
- 7
Fry the wings (batch frying)
Fry wings in small batches (4–6 pieces depending on pot size) so oil temperature holds around 325–350°F (160–175°C). Carefully lower wings into oil and fry for 8–10 minutes until golden brown and crisp. Internal temperature should reach at least 165°F (74°C); crispy color and firmness indicate doneness. Remove wings with a slotted spoon or spider and transfer to a wire rack over a sheet tray to drain; do not stack (stacking will steam the crust). Return oil to temperature between batches.
- 8
Finish and keep warm
After all wings are cooked, you may double-fry for extra crispness: briefly return wings to 375°F (190°C) for 60–90 seconds, then remove. Keep finished wings warm in a low oven (200°F / 95°C) on a wire rack while you make the sauce or until ready to toss/serve.
Sauces
- 9
Buffalo sauce (classic)
In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 4 tbs hot sauce, 1 tsp Worcestershire, and 1 tsp honey (optional). Whisk until glossy and warm but not boiling. Toss freshly fried wings in the warm Buffalo sauce until evenly coated (use a large bowl). Serve immediately with celery and blue cheese or ranch if desired.
- 10
BBQ sauce (sweet-smoky)
In a small saucepan combine 1 cup BBQ sauce, 1 tbs honey, and 1 tbs apple cider vinegar. Warm gently over low heat, stirring until smooth and slightly loosened. Toss wings in the warmed BBQ sauce until coated. Serve hot. For a thicker glaze, return sauced wings to a 400°F (205°C) oven for 2–3 minutes on a wire rack to set the glaze.
- 11
Garlic Parmesan (buttery)
Melt 4 tbs unsalted butter in a skillet over medium-low heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 0.5 cup grated Parmesan, 1 tbs chopped parsley, 1 tsp lemon juice, and 1/2 tsp salt. Toss hot fried wings in the garlic-parmesan mixture so the butter coats them and the cheese slightly adheres. Serve immediately with extra grated Parmesan if desired.
- 12
Sauce options & plating
Offer one sauce per order or allow sauces on the side. If serving multiple sauces, place wings plain on the plate and provide warmed sauce on the side so guests can toss or dip. Garnish BBQ or Buffalo with a sprinkle of chopped parsley or scallions; garnish Garlic Parmesan with extra Parmesan and parsley.
