Wings Hand Breaded Recipe

Prep the wings

Pat the chicken wing sections dry with paper towels. If frozen, fully thaw and dry. Trim any excess skin or wing tips if desired.

Marinate

In a large bowl, whisk together buttermilk, egg, and 1 tablespoon hot sauce (if using). Add wings to the mixture, ensuring they are fully coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes will impart some tenderness; 2 hours gives more flavor).

Make the breading mix

While wings marinate, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, 1.5 tsp salt, and 0.75 tsp black pepper in a shallow dish or large zip-top bag. Whisk to distribute seasonings evenly.

Bread the wings

Remove wings from the buttermilk bath, letting excess drip off. Dredge wings thoroughly in the flour mixture, pressing lightly so the breading adheres. For extra-crispy double breading: return dredged wings to the buttermilk for 5 minutes then dredge again in the flour mix. Place breaded wings on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (or enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry the wings

Working in batches to avoid overcrowding, carefully lower wings into the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until breading is deep golden brown and internal temperature reaches 165°F (74°C). Transfer cooked wings to a paper towel-lined tray or wire rack set over a sheet pan to drain. Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches.

Make the sauce

In a small saucepan over low heat, melt 4 tablespoons butter. Add 1/2 cup hot sauce, 1 tablespoon honey (if using), 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Whisk until smooth and warmed through, about 2–3 minutes. Do not boil. Taste and adjust heat/sweetness as desired.

Toss wings in sauce

Place drained fried wings in a large clean bowl. Pour the warm sauce over the wings and gently toss until evenly coated. Serve immediately so the breading retains crispness but is flavored by the sauce. If you prefer a saucier finish, reserve a small amount of sauce to drizzle over plate.

Prepare vegetables & ranch

While wings fry, cut carrots and celery into 3–4 inch sticks. Arrange carrots and celery on a serving platter with 3/4 cup prepared ranch dressing in a small bowl for dipping. Keep ranch chilled until serving.

Plate the wings alongside the carrot & celery sticks and a ramekin of ranch. Sprinkle chopped parsley over the wings for color and serve with lemon wedges if desired.