4 Piece Broasted Chicken Wing Dinner Recipe

Trim and brine

Pat the 4 chicken wings dry with paper towels. If wings are whole, separate into drumette and flat and discard tips (or save for stock).

In a non-reactive bowl combine 1 cup buttermilk, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1 tbsp hot sauce (optional). Whisk to combine.

Add the wings to the marinade ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably 4–8 hours. This tenderizes and seasons the meat thoroughly.

While the chicken marinates, whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch in a wide shallow bowl or tray.

Add 1 tbsp paprika, 1 tsp salt, 1 tsp ground black pepper, 1/4 tsp cayenne, 1/2 tsp dried thyme and 1/2 tsp dried oregano. Mix thoroughly so the spices are evenly distributed.

Set the seasoned flour beside the marinated chicken. When ready to dredge, remove wings from the buttermilk one at a time, letting excess drip off but leaving a thin coating of wet marinade to help the flour adhere.

Dredge each wing in the seasoned flour, pressing lightly so a good even coat forms. Shake off excess and place the coated wings on a wire rack for 10 minutes to set the crust.

Pour at least 2 inches of vegetable oil into a heavy deep pot or Dutch oven — about 1 to 1.5 cups for a small pot — and heat over medium-high heat. If you have a thermometer, heat oil to 350°F (175°C). If not, test with a small piece of bread: it should sizzle steadily but not smoke.

Working in a single layer and not overcrowding the pot, gently lower the coated wings into the oil using tongs. Fry 3–4 wings at a time depending on pot size. Maintain oil temperature around 325–350°F (160–175°C).

Fry wings for 10–12 minutes, turning once halfway through, until the coating is deep golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Larger wings may take a minute or two longer. If the crust browns too quickly, reduce heat slightly.

Use tongs to transfer fried wings to a wire rack set over a baking sheet to drain and keep crisp. For extra crispness, place in a 200°F (95°C) oven for 5–7 minutes while frying the remaining wings.

Squeeze lemon wedges over the hot wings for brightness and serve immediately with ranch dressing, coleslaw and fries on the side.