Traditional Wings Recipe

Pat the wing sections dry with paper towels. Removing surface moisture helps achieve a crisp crust.

Season the wings evenly with 1 tsp salt and 1 tsp freshly ground black pepper; toss to coat.

In a shallow bowl, whisk together 1 egg and 1 cup buttermilk until smooth.

In a second shallow bowl or rimmed plate, combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 3 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne pepper. Whisk to evenly distribute the spices.

Working in batches, submerge a few seasoned wings into the buttermilk-egg mixture, allowing excess to drip off for 5–8 seconds.

Dredge the wet wing in the seasoned flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack while you repeat with remaining wings.

Let coated wings rest on the rack for 10 minutes — this helps the coating set and reduces loss during frying.

Pour about 1 quart of neutral oil into a deep, heavy-bottomed pot or Dutch oven so the oil depth is about 2–3 inches. Attach a deep-fry thermometer if available.

Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and bubble steadily.

Fry the wings in small batches (4–6 pieces depending on pot size) to avoid crowding. Gently add wings to the oil and maintain temperature around 325–350°F (163–177°C).

Cook each batch for 8–10 minutes, turning once if needed, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra-crisp wings, finish at 375°F (190°C) for 30–60 seconds at the end of cooking.

Use a slotted spoon or spider to transfer fried wings to a paper-towel-lined tray or a wire rack set over a baking sheet to drain. Season lightly with a pinch of salt while hot, if desired.

In a small saucepan or microwave-safe bowl, melt 2 tbs unsalted butter over low heat. Stir in 1 tbs hot sauce and 1 tsp honey (if using) until smooth and combined. Keep warm but do not boil.

Place hot fried wings into a large bowl, pour the warm sauce over them, and toss gently until evenly coated. Sprinkle with chopped parsley if desired. Serve with lemon wedges on the side.

Arrange wings on a platter and serve immediately. Offer dipping sauces (blue cheese or ranch), celery sticks, and extra hot sauce if desired.