Five Piece Wings Recipe

Pat and season

Pat the 5 wing sections dry with paper towels. Season evenly with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let rest 10 minutes at room temperature while you prepare coatings.

In a shallow bowl or rimmed plate, combine 1/2 cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/8 tsp cayenne. Whisk to blend and remove any lumps.

In another bowl, whisk 1/2 cup buttermilk and 1 large egg until smooth. This will help the dry coating adhere and produce a crisp crust.

Working one or two wings at a time, dip each seasoned wing into the buttermilk-egg mixture, letting excess drip off, then dredge thoroughly in the flour mix, pressing to adhere. Place breaded wings on a wire rack set over a tray. Let rest 10 minutes; this helps the coating set and prevents it from falling off during frying.

Pour about 1 cup of neutral oil into a heavy-bottomed skillet (or use a small deep pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles and browns gently, it's ready.

Carefully place the breaded wings in the hot oil without crowding (you may need two batches). Fry for 6–8 minutes, turning once or twice, until the coating is golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F to avoid burning the crust.

Using tongs, transfer cooked wings to a wire rack set over a sheet pan or to paper towels to drain briefly for 2 minutes.

To make a classic buffalo-style sauce, combine 1/4 cup hot sauce, 1 tbsp unsalted butter, 1 tsp honey (if using), and 1/4 tsp Worcestershire sauce in a small saucepan over low heat. Stir until butter melts and the sauce is glossy and warm (1–2 minutes). Do not boil.

Place the fried wings in a large bowl, pour the warm sauce over them, and toss gently to coat evenly. For naked wings, skip this step and serve sauce on the side.

Arrange the five wings on a plate, sprinkle with 1 tsp chopped parsley if desired, and serve immediately with 2 tbsp ranch or blue cheese dressing and lemon wedges on the side.