Instructions

Buttermilk Brine (All Wings)

• Whisk 2 cups buttermilk, 2 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
• Add wings, toss to coat, cover, and refrigerate 4–12 hours.
• Remove wings from brine and allow excess to drip off before dredging.

Dredging & Drying (Critical Step)

• Choose the flour dredge that matches your final flavor.
• Dredge wings thoroughly, pressing flour into the surface.
• The coating should absorb the buttermilk and cling tightly, appearing thick and damp—almost like wet cake batter, not dusty or dry.
• Arrange dredged wings on a wire rack and rest 10–15 minutes.
• During this time, the flour hydrates and sets.
• When ready to cook, the surface should feel tacky, not powdery.

Method 1: Deep-Fried Wings

• Heat oil in a heavy pot to 350°F (175°C).
• Fry wings in batches 10–12 minutes, until deeply golden and crisp.
• Transfer to a wire rack and rest 2–3 minutes before saucing.

Method 2: Air Fryer Wings

• Preheat air fryer to 400°F (205°C).
• Lightly spray wings with oil.
• Air fry 22–25 minutes, flipping halfway, until crisp and cooked through.

Finish 1: Scratch BBQ Wings

• Combine all BBQ sauce ingredients in a saucepan.
• Simmer 10 minutes until glossy.
• Toss hot wings gently until coated.

Finish 2: Buffalo Wings (Frank’s RedHot)

• Whisk ½ cup Frank’s RedHot with 4 tablespoon melted butter.
• Toss wings while hot and serve immediately.

Finish 3: Parmesan Wings

• Toss hot wings with 1 tablespoon olive oil or butter.
• Sprinkle with ½ cup Parmesan and toss gently to coat.