Southern Classic Wings Recipe

Prep and brine-like marinade

Place cleaned, split wings in a large bowl. Whisk together buttermilk, eggs and 2 tablespoons hot sauce (if using). Pour mixture over wings, cover and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and helps the breading adhere.

Make dry coating

In a shallow wide bowl or rimmed baking sheet, combine flour, cornstarch, breadcrumbs, 2 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne. Whisk to evenly distribute spices.

Dredge wings

Remove wings from buttermilk mixture one at a time, letting excess drip off but not completely dry. Dredge thoroughly in the dry mixture, pressing the coating onto all surfaces. Place coated wings on a wire rack set over a sheet pan. Let them rest 10–15 minutes to set the crust.

Pour oil into a heavy deep skillet or Dutch oven to reach about 1½ inches deep (approximately 1–1.5 cups depending on pan). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke; a small breadcrumb should sizzle immediately and brown in ~45–60 seconds.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden-brown and internal temperature reaches 165–170°F (74–77°C). Transfer cooked wings to a wire rack over a sheet pan to drain and hold while you finish remaining batches.

Increase heat briefly if oil temperature drops, then allow to stabilize back to 350°F before next batch.

Prepare sauce

While wings fry, melt butter in a medium saucepan over low heat. Add hot sauce, apple cider vinegar, brown sugar, Worcestershire, honey, ½ tsp black pepper and ¼ tsp salt. Stir until butter is melted and sugar dissolves. Keep warm on the lowest heat or transfer to a heat-proof bowl.

Taste and adjust balance: add a little more vinegar for tang, honey for sweetness, or more hot sauce for heat. Sauce should be smooth and pourable but coating.

Place a single batch of hot fried wings into a large warmed mixing bowl. Pour approximately 2–3 tablespoons (or more to taste) of the warm Southern toss sauce over the wings.

Gently toss with tongs until each wing is evenly coated. Work in small batches so the coating stays crisp.

Transfer tossed wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.

Leftover wings: keep sauce separate and reheat wings in a 375°F (190°C) oven on a rack for 6–8 minutes to crisp before tossing.