Jumbo Wings Recipe

Prep the wings

If whole, remove wing tips or ask your butcher to split into drumettes and flats. Pat the wings very dry with paper towels to remove surface moisture — this ensures a crisp fry.

Lightly season the wings with 2 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to distribute evenly. Let rest 10–15 minutes while you prepare coatings (or refrigerate up to 2 hours for deeper flavor; bring back to room temperature before frying).

In a medium bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce (if using). Submerge the seasoned wings in the buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours. The buttermilk tenderizes and helps the dry coating adhere.

While wings marinate, combine dry ingredients in a large bowl or shallow pan: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp granulated garlic, 1 tsp onion powder, 2 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp dried oregano, and 1/2 tsp freshly ground black pepper. Whisk until uniform.

Set a wire rack over a sheet tray for the coated wings to rest on before frying (helps excess coating fall off and keeps coating dry).

Remove wings from the buttermilk in batches, allowing excess to drip off. Dredge each wing thoroughly in the dry coating, pressing the flour mix onto the surface so it adheres well. Shake off any loose excess and place on the wire rack. For an extra-crispy double coating: after initial dredge, return wings to buttermilk for 2–3 minutes, then dredge again in the dry mix.

Let the coated wings rest on the rack for 10–15 minutes to set the crust; this helps prevent the coating from falling off during frying.

Pour about 2 liters of neutral oil into a deep fryer or a large heavy-bottomed pot, leaving at least 5–6 cm of headspace. Heat oil to 175°C (350°F). Use a thermometer to monitor temperature.

Fry the wings in small batches (4–6 wings depending on pot size) to avoid crowding. Gently lower wings into the oil and fry for 8–10 minutes or until golden brown and an internal temperature of 74°C (165°F) is reached. If wings are large, you can start at 160°C (320°F) for 6–7 minutes then increase to 190°C (375°F) for 1–2 minutes to crisp.

Use a slotted spoon or spider to remove wings and transfer to a paper towel-lined baking sheet or to the wire rack set over a sheet tray to drain. Keep fried batches warm in a 90–100°C (200–212°F) oven while you finish remaining wings.

When all wings are fried and drained, sprinkle with 1 tsp finishing salt while still hot and toss gently to coat evenly. Optionally garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges and a bowl of ranch or blue cheese dressing for dipping.

Serve immediately while hot and crisp. Recommended plating: arrange on a platter under the menu section STARTERS PLATTERS with dipping sauce on the side. Leftovers can be reheated in a 200°C (400°F) oven for 8–10 minutes to re-crisp.