Chicken Wings Recipe

Prep & dry

Pat the chicken wings very dry with paper towels. Remove any excess skin or pin feathers. Place wings in a large bowl.

Season & coat

Toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps create crisp skin.

Rest

Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin (optional but recommended).

Heat oil

Fill a deep heavy pot or Dutch oven with oil so there is at least 2–3 inches of oil and about half the pot depth used (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, a cube of bread should brown in about 60 seconds.

Fry (first cook)

Working in batches so you don't crowd the pot, fry the wings for 6–7 minutes until the skin is set and pale golden. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry (second cook)

Increase oil temperature to 375°F (190°C). Fry the wings a second time, 2–3 minutes per batch, until deep golden-brown and very crisp. Remove and drain on a rack; season immediately with a light pinch of salt if desired.

Halve small pickles or cornichons lengthwise. Toss briefly with 1 tablespoon of pickle brine to brighten flavor and set aside at room temperature. These are served chilled or room temperature alongside the wings.

Drain chopped kimchi in a fine sieve for 1–2 minutes to remove excess liquid. Combine kimchi, kimchi juice, sliced scallion and toasted sesame seeds in a small bowl. Taste and adjust — add a pinch of sugar if the kimchi is very sour. Keep chilled until serving.

In a bowl whisk together mayonnaise, sour cream (or yogurt), gochujang, minced garlic, rice vinegar, honey, and buttermilk. Whisk until smooth and adjust consistency with more buttermilk if you want a thinner sauce. Season with salt and pepper to taste. Chill at least 15 minutes to let flavors meld.

Arrange hot, crispy wings on a serving platter. Place halved pickles in a small bowl or scatter alongside. Spoon a mound of kimchi relish beside the wings or over a portion of wings if you want a shared topping.

Serve the gochujang ranch in a ramekin for dipping. Garnish wings and relish with chopped cilantro or chives and serve with lime wedges to squeeze over.

Suggested service: offer small plates and napkins; encourage guests to dip wings in gochujang ranch and add a bite of kimchi relish and a pickle for contrast.