Wings Breaded & Tossed Recipe

Prepare wings

Pat the wing sections very dry with paper towels. Place in a large bowl or rimmed baking sheet. Sprinkle kosher salt, 1/2 tsp black pepper, and baking powder over the wings and toss to coat evenly. Let rest 15 minutes at room temperature while you prepare breading and oil. The baking powder helps crisp the skin.

Mix dry breading

In a shallow wide bowl or baking dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and dried oregano until evenly combined.

Optional wet batter

If you want a thicker, craggier crust, whisk the buttermilk and egg together in a separate bowl. Dip each seasoned wing into the wet batter, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. For a lighter crisp, skip the wet batter and toss the dry-seasoned wings directly in the flour mixture until coated.

Rest before frying

Place the breaded wings on a rack set over a baking sheet and let them rest 10 minutes; this helps the coating set and reduces loss of breading in the oil.

Heat oil

Pour oil into a deep fryer or large heavy pot to a depth of 2–3 inches (about 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and float.

Fry wings (first fry)

Working in batches (do not crowd), carefully lower wings into the oil. Fry for 6–8 minutes until golden and cooked through (internal temperature 165°F/74°C). Maintain oil temperature around 325–350°F; adjust heat as needed. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain for 2–3 minutes.

Optional second fry for extra crisp

For extra-crispy wings, increase the oil to 375°F (190°C) and return drained wings for a 1–2 minute second fry until deeply golden and extra crunchy. Drain again on a rack for 1–2 minutes.

Make sauce

In a small saucepan over low heat, combine the hot sauce, butter, honey (if using), Worcestershire sauce, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Warm and whisk until the butter is melted and sauce is smooth and slightly thinned, about 2–3 minutes. Do not boil.

Toss wings in sauce

Place the hot, drained wings in a large clean bowl. Pour the warm sauce over the wings and toss briskly but gently until every piece is evenly coated. Taste and adjust seasoning if needed (add a pinch more salt or a squeeze more lemon if too rich).

Arrange tossed wings on a platter, sprinkle with chopped parsley if desired, and serve immediately with celery sticks and blue cheese or ranch dressing on the side.