Chicken Wings Or Fingers Recipe

Prepare

Pat the 4 pieces of chicken dry with paper towels. If using whole wings, separate into drumette and flat if desired. Place chicken in a bowl and season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp paprika. Let sit 10 minutes at room temperature while you prepare the batter.

Mix batter

In a shallow bowl combine 1/2 cup all-purpose flour, 1 tbsp cornstarch, and 1/4 tsp baking powder. In a separate small bowl whisk 1 egg with 1/4 cup cold water (or club soda) until smooth. Pour the wet into the dry and whisk until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; add up to 1 tbsp more water if too thick.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet to reach ~1/2 inch depth, or heat a deep fryer to 350°F (175°C). Heat over medium-high until oil registers 350°F or a small drop of batter sizzles and rises immediately.

Coat and fry

Working one piece at a time, dip the seasoned chicken into the batter to fully coat, letting excess drip off. Carefully place chicken into hot oil, spacing pieces so they don't touch. Fry for 4–6 minutes per side (wings) or 3–5 minutes per side (fingers) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Remove to a wire rack or paper towel-lined plate to drain.

Buffalo-style sauce

In a small saucepan or microwave-safe bowl, combine 2 tbsp hot sauce and 1 tbsp unsalted butter. Warm gently until butter melts and sauce is slightly emulsified, stirring to combine. Toss fried chicken in the sauce to coat lightly.

Honey soy glaze

For a sweet-savory option, whisk together 2 tbsp honey, 1 tsp soy sauce, and 1/2 tsp apple cider vinegar. Warm briefly in a small pan until honey thins, then toss with fried chicken.

Arrange the 4 pieces on a serving plate, sprinkle with 1 tbsp chopped parsley, and garnish with 2 lemon wedges. Serve immediately with 2 tbsp ranch or blue cheese dressing on the side.