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Classic Hot Wings

Lodge Cast Iron | January 31, 2024

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.

Prep Time
15 minutes
Cook Time
15 minutes
Wings in a cast iron skillet



4 pounds chicken wing sections
1 tablespoon salt
1 tablespoon sugar
1 cup water
½ cup unsalted butter
½ cup cayenne-based hot sauce (think Frank’s Red Hot or Louisiana) 
1 tablespoon cider vinegar
1 teaspoon honey
1 ½ quarts vegetable oil (for frying)

Buttermilk Ranch

½ cup buttermilk (that’s Cruze, for us!) 
½ cup Duke’s Mayonnaise 
½ cup sour cream
1 clove garlic, grated
1 teaspoon dill, chopped 
2 tablespoons chives, chopped
1 teaspoon lemon juice
¼ teaspoon Tabasco 


Hot Wings 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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 

  1. Combine ingredients and refrigerate. Then, get ready to dunk! 
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Contributed By: Lodge Cast Iron

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