Bread Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If using whole wings, separate into drumette and flat, discard tips or save for stock.

In a large bowl or zip-top bag combine buttermilk, egg, hot sauce, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake to combine.

Add the wings to the marinade, pressing them down so they're fully submerged. Cover (or seal) and refrigerate at least 2 hours and up to overnight. The buttermilk tenderizes and helps the breading adhere.

About 30 minutes before frying, remove wings from fridge to come closer to room temperature (but keep chilled if warm kitchen). Set up a breading station with two shallow bowls or trays.

In the first tray combine flour and cornstarch and mix well. In the second tray combine breadcrumbs, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp salt and 1/2 tsp black pepper; stir to distribute spices.

Remove wings from marinade one at a time, allowing excess buttermilk to drip off. Dredge each wing in the flour-cornstarch mix, shaking off excess, then press into breadcrumb-spice mixture so breadcrumbs adhere well. For an extra-crisp double crust, return the breaded wing to the buttermilk briefly (10–15 seconds) then re-dredge in breadcrumbs.

Place breaded wings on a wire rack set over a sheet pan. Let them rest 10–15 minutes; this helps the crust set and reduces breading fallout during frying.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (use enough so wings can float without touching bottom). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumb into oil — it should sizzle steadily and brown slowly.

Fry the wings in batches of 6–8 (do not overcrowd) for 8–10 minutes per batch or until golden-brown and an internal temperature of 165°F (74°C) is reached. Turn occasionally for even coloring. Adjust heat to maintain oil at ~325–350°F so crust cooks through without burning.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt while still hot.

Arrange wings on a platter. Squeeze lemon wedges over the wings to taste and sprinkle with chopped parsley.

Serve immediately with your choice of dipping sauces or sides. Leftover wings keep in an airtight container in the fridge for 2–3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes.