Wings Recipe
Choose hickory smoked buffalo or Nashville style / blue cheese / ranch
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Ingredients
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Chicken Wings & Brine
Coating & Frying
Hickory-Smoked Buffalo Sauce
Nashville-Style Sauce (Hot Honey Hot Sauce)
Dips & Garnishes
Method
Chicken Wings & Brine
- 1
Prepare wings
If not already split, use a sharp knife or kitchen shears to separate whole wings into drumettes and flats; discard wing tips or save for stock. Pat wings dry with paper towels.
- 2
Make brine
In a large bowl or container, combine cold water, kosher salt, brown sugar, peppercorns, and bay leaf. Stir until salt and sugar dissolve.
- 3
Brine wings
Submerge wings in the brine, cover and refrigerate for 30–60 minutes (up to 2 hours for more seasoning). Remove wings from brine, rinse briefly under cold water, and pat very dry. Let rest on a rack for 10 minutes to come closer to room temperature.
Coating & Frying
- 4
Prepare coating
In a shallow bowl or large plate, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
- 5
Heat oil
Pour oil into a large, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.
- 6
Coat wings
Toss the dried wings in the flour mixture in batches until lightly but evenly coated; shake off excess flour.
- 7
First fry (blanch)
Fry wings in batches for 6–7 minutes at 325°F (160°C) until cooked through but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray.
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the partially-cooked wings again in batches for 2–3 minutes until golden brown and very crisp. Drain on a rack for 2–3 minutes.
Hickory-Smoked Buffalo Sauce
- 9
Make hickory buffalo
In a small saucepan over low heat, melt 4 tablespoons butter. Add hickory-smoked hot sauce (or regular hot sauce with liquid smoke), honey, apple cider vinegar, Worcestershire sauce, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust balance — add a pinch more honey for sweetness or a few drops of vinegar for brightness.
- 10
Toss wings
Place hot fried wings in a large bowl. Pour the warm hickory buffalo sauce over wings and toss gently but thoroughly until every wing is evenly coated. Serve immediately with blue cheese or ranch and celery/carrot sticks. Sprinkle chopped parsley if using.
Nashville-Style Sauce
- 11
Make Nashville sauce
In a small saucepan over low heat, melt 3 tablespoons butter. Add cayenne hot sauce, light brown sugar, hot honey, apple cider vinegar, smoked paprika, and black pepper. Whisk until sugar dissolves and sauce is smooth and glossy, about 2 minutes. Taste carefully — Nashville sauce should be assertively spicy and slightly sweet; adjust hot honey or sugar to preference.
- 12
Toss wings (Nashville)
Place hot fried wings in a large bowl. Pour the warm Nashville sauce over wings and toss to coat evenly. Serve immediately with pickles (optional), ranch or blue cheese, and celery/carrot sticks. Garnish with chopped parsley if desired.
Dips & Serving
- 13
- 14
Storage & Reheat
Leftover fried wings tossed in sauce are best eaten within 1–2 days refrigerated. To re-crisp, place on a baking sheet and heat in a 400°F (200°C) oven for 8–10 minutes, or until warmed through and crisp. Reheat sauce separately and re-toss if desired.