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Ingredients
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Marinated Wings
Buffalo Sauce
To Serve
Method
Marinated Wings
Prep and Marinate
Pat the 24 chicken wing pieces dry with paper towels. In a large bowl, whisk together 1 cup buttermilk, 1/4 cup plain yogurt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add the wings and toss to coat fully. Cover and refrigerate for at least 2 hours, preferably 4–8 hours (up to overnight) to tenderize and flavor the wings.
Bring to room temperature
About 20–30 minutes before cooking, remove the wings from the fridge to take the chill off; keep them covered.
Cooking Wings
Heat a deep, heavy-bottomed pot or deep fryer with 1.5 cups vegetable oil to 350°F (175°C). If you don’t have a thermometer, heat until a small bread cube sizzles and browns in about 45–60 seconds.
Pat marinated wings dry again with paper towels (this prevents hot oil spatter and gives a crisper skin). Season lightly with a pinch more salt and pepper if desired.
Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden-brown and cooked through (internal temperature 165°F/74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep finished batches warm in a 200°F (95°C) oven while you fry the rest.
Buffalo Sauce
While wings are frying, make the sauce: in a small saucepan over low heat, combine 3/4 cup hot sauce, 4 tbs unsalted butter, 1 tsp honey, 1/2 tsp Worcestershire, 1/2 tsp white vinegar, 1/4 tsp salt, and 1/8 tsp black pepper.
Tossing and Serving
Place the drained, hot wings in a large mixing bowl. Pour about two-thirds of the warm buffalo sauce over the wings and toss vigorously until each wing is evenly coated. Taste one and add more sauce if you prefer them hotter/wetter; reserve the remaining sauce for serving.