Ingredients

For the Wings:

  • 2 lbs (about 1 kg) chicken wings, split into flats and drumettes
  • 2 cups buttermilk
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil, for frying

For the Hot Honey Sauce:

  • 1/2 cup honey
  • 1/4 cup hot sauce (e.g., Frank’s RedHot or your preferred brand)
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 1/4 teaspoon garlic powder

Equipment

  • Large mixing bowl
  • Whisk
  • Deep fryer or large heavy-bottomed pot
  • Thermometer (for oil temperature)
  • Wire rack
  • Small saucepan
  • Tongs
  • Baking sheet

Instructions

  1. Marinate the Wings:
    • In a large mixing bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper.
    • Add chicken wings to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor and tenderness.
  2. Prepare for Frying:
    • Remove wings from the refrigerator and let them sit at room temperature for 30 minutes.
    • In a large bowl, combine flour and baking powder.
    • Remove wings from the buttermilk marinade, allowing excess to drip off, and dredge them in the flour mixture, coating evenly. Shake off excess flour and place wings on a wire rack to rest for 10 minutes.
  3. Fry the Wings:
    • Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
    • Fry wings in batches, avoiding overcrowding, for 8-10 minutes or until golden brown and crispy, with an internal temperature of at least 165°F (74°C).
    • Remove wings with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  4. Make the Hot Honey Sauce:
    • In a small saucepan over low heat, combine honey, hot sauce, butter, apple cider vinegar, cayenne pepper, and garlic powder.
    • Stir until butter is melted and the sauce is smooth and well combined, about 3-4 minutes. Keep warm.
  5. Toss and Serve:
    • In a large bowl, toss the fried wings with the hot honey sauce until evenly coated.
    • Serve immediately with optional sides like celery sticks, carrot sticks, or ranch dressing for dipping.

Tips

  • For extra crispy wings, double-fry them: fry at 325°F (165°C) for 6 minutes, let rest for 5 minutes, then fry again at 375°F (190°C) for 2-3 minutes.
  • Adjust the cayenne pepper in the sauce to control the heat level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for 8-10 minutes to maintain crispiness.

Serving Size