Wellas Wings Recipe
Jumbo wings marinated with Wellas secret marinade, lightly breaded and fried crispy, served with buffalo sauce, Franks Red Hot and blue cheese
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Ingredients
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Wings & Marinade
Breading
Frying
Sauces & Serving
Method
Wings & Marinade
- 1
Prepare wings
Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.
- 2
Make marinade
In a large bowl combine buttermilk, Wellas secret marinade (or substitute: 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tsp Worcestershire, 1 tbsp apple cider vinegar), minced garlic, smoked paprika, 1/2 tsp black pepper and 1 tsp kosher salt. Whisk until combined.
- 3
Marinate
Add the wings to the marinade, pressing them down so they're fully submerged. Cover and refrigerate for at least 3 hours, preferably overnight (up to 18 hours). This tenderizes and flavors the meat.
Breading
- 4
Mix dry coating
In a shallow dish or rimmed baking sheet combine all-purpose flour, cornstarch, baking powder, 3/4 tsp salt, 1/2 tsp black pepper and cayenne. Whisk to aerate and break up lumps.
- 5
Dredge wings
Remove wings from the marinade one at a time, letting excess drip off (do not rinse). Place wings into the flour mixture and toss or press to coat thoroughly; shake off excess. For a thicker crust, double-dip: return coated wings briefly to leftover buttermilk marinade (or a lightly beaten egg wash) and coat again in the flour mixture.
- 6
Rest before frying
Place coated wings on a rack set over a baking sheet and let rest 10–15 minutes. This helps the breading adhere and promotes even frying.
Frying
- 7
Heat oil
Pour oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches, leaving at least 3 inches headspace. Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, a small piece of bread should brown in ~60 seconds.
- 8
Fry wings in batches
Working in batches (do not overcrowd), gently lower wings into the hot oil. Fry until golden brown and crisp, about 8–10 minutes per batch for jumbo wings, turning once. Maintain oil temperature between 330–360°F; adjust heat as needed. Internal temperature should reach 165°F (74°C).
- 9
Sauces & Serving
- 10
Warm sauces
Gently warm the buffalo sauce and Frank's RedHot in small saucepans or microwave briefly until pourable. Taste and blend if desired (e.g., mix buffalo sauce with a splash of Frank's for brighter heat).
- 11
Toss or serve on side
Option A (tossed): Place hot wings in a large bowl, pour desired amount of buffalo sauce over them, and toss to coat evenly. Option B (on the side): Arrange wings on a platter and serve buffalo sauce, Frank's RedHot and blue cheese dressing in small bowls for dipping.
- 12
Finish & garnish
Transfer wings to a serving platter, drizzle or serve with blue cheese dressing on the side, and sprinkle chopped parsley if using. Serve immediately while hot and crispy.