Buff Wings Recipe
Fresh chicken wings that we dry-rub, bake, and then flash-fry to order. Served with buttermilk ranch or bleu cheese dressing.
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Ingredients
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Wings & seasoning
Cooking & finish
Sauces & serving
Method
Wings & seasoning
Prep wings
Pat the wings dry with paper towels. If not already split, separate tips from drumettes and flats and discard tips or reserve for stock.
Make dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, sweet paprika, brown sugar and cayenne pepper. Whisk to combine.
Toss wings with dry rub (and cornstarch if using). Place wings in a large bowl, sprinkle the dry rub evenly over them and toss until well coated. If using cornstarch for extra crispness, add 1 tablespoon and toss to coat evenly.
Baking (to render & set rind)
Preheat oven to 400°F (205°C). Arrange a wire rack on a rimmed baking sheet and coat the rack lightly with nonstick spray or oil.
Spread the seasoned wings in a single layer on the rack. Make sure they are not touching so air circulates. Bake on the middle rack for 25 to 30 minutes, until the wings are cooked through, the skin has begun to tighten and the fat has rendered. Internal temperature should reach 165°F (74°C).
After baking, let the wings rest on the rack for 5 minutes. This step dries the surface and prepares them for flash-frying.
Flash-fry & finish
Heat oil: In a deep skillet or Dutch oven, pour enough neutral oil to reach about 1.5 inches (or roughly 2 cups for the quantity listed). Heat oil over medium-high until it reaches 375°F (190°C). Use a thermometer for accuracy.
Flash-fry wings: Working in batches (do not overcrowd), carefully lower baked wings into the hot oil and fry for 45–75 seconds per batch, turning once, until skin is deeply golden-brown and extremely crisp. Internal temperature will be higher after frying. Remove with a slotted spoon or spider and drain on a wire rack or paper towels.
Optional toss in sauce: If serving Buffalo-style, melt the unsalted butter in a small saucepan over low heat, add the hot sauce and stir until combined. Place fried wings in a large bowl, pour sauce over and toss briefly to coat evenly. For dry-served wings, skip this step and serve sauce on the side.
Sauces & serving
Plate wings with celery sticks and ramekins of buttermilk ranch and bleu cheese dressing. Offer extra hot sauce on the side. Serve immediately while wings are hot and crisp.
Food safety note: If not serving immediately, keep wings in a warm oven (200°F/95°C) for up to 20 minutes to maintain crispness. Do not hold longer than 1 hour for best quality.