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Ingredients
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Chicken & Marinade
Coating
Frying Oil
Hot Sauce Glaze
To Serve
Method
Chicken & Marinade
Trim and marinate
Pat the 6 chicken wing pieces dry with paper towels. Place them in a bowl or zip-top bag. Combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika in a separate bowl; pour over the wings, ensuring they are fully coated. Cover and refrigerate for 45 minutes to 3 hours (minimum 45 minutes recommended).
Coating
Prepare coating
In a shallow bowl or plate combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne (optional). Stir to blend evenly.
Coat the wings
Remove wings from the buttermilk (let excess drip off) and dredge each piece in the flour mixture, pressing lightly to help the coating adhere. Place coated wings on a wire rack and let rest 10 minutes to set the crust.
Frying
Heat oil
In a heavy skillet or medium saucepan, add about 1 cup neutral oil (enough to come about 1 to 1.5 inches up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you do not have a thermometer, test by dipping the edge of the coating into the oil — it should sizzle steadily.
Fry the wings
Carefully add the coated wings to the hot oil in a single layer (work in two batches if your pan is small). Fry for 8–10 minutes, turning once or twice, until golden brown and an internal temperature of 165°F (74°C) is reached. Use a slotted spoon to transfer wings to a wire rack set over a baking sheet to drain and stay crispy.
Hot Sauce Glaze
Make the glaze
While wings fry, combine 1/2 cup hot sauce, 2 tbs unsalted butter, 1 tbs honey, 1/2 tbs apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan over low heat. Stir until the butter melts and the sauce is smooth and slightly thickened, about 3–4 minutes. Taste and adjust honey or vinegar to balance heat and acidity.
Toss wings in glaze
Place the drained fried wings in a large bowl. Pour the warm hot sauce glaze over the wings and toss gently until each piece is evenly coated. Return glazed wings to the wire rack for 1–2 minutes to allow the sauce to set slightly.