Whether we’re having people over for game day or hosting a birthday party, we’ll take any excuse to fry a big batch of wings. Next time you get the craving, skip take-out and fry them up yourself—homemade ranch, not optional. And keep in mind, this recipe is worth doubling. Pile them up in a cast iron skillet and serve them alongside crunchy favorites like carrots and celery.
Level
Intermediate
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4-6
Cook it With Our
Directions
Hot Wing:
- Brine the wings. Dissolve salt and sugar with water in a resealable bag; add chicken and refrigerate for 1 to 3 hours. Remove wings from brine and pat dry with paper towels.
- Heat oil in a 5 Quart Dutch Oven to 375° F. Carefully add wings in batches. Fry until crisp and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. Remove chicken from oil and drain on a paper towel-lined plate or cooling rack.
- While the wings are frying, melt butter in a small saucepan. Add hot sauce, cider vinegar, and honey. Stir to combine, then remove from heat.
- Place wings in a heat-safe bowl and toss in the sauce. After tossing and plating, drizzle with residual sauce from the bowl.
Buttermilk Ranch: Combine ingredients and refrigerate. Then, get ready to dunk!
Share: