Chicken Wings
- 18 to 24 chicken wings
Seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne or chipotle pepper powder
Frying
- Vegetable oil for frying (enough to fill a cast iron pan with about 2 inches of oil)
Hot Sauce
- 1 cup hot sauce (e.g., Frank's Red Hot or Truff, which is THE BOMB!)
Ranch Dressing (optional, make a day in advance)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tsp chopped fresh dill
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp chives
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked pepper
- 2 tsp freshly squeezed lemon juice to taste
Instructions:
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Prepare the Wings
- Chop the chicken wings into three pieces. Toss the tips
- Lay on a rack to dry
- Place in the refrigerator overnight
Prepare to Cook
- The wings will be dry and crispy to the touch after being in the fridge overnight
- Season with salt, pepper, and garlic powder
Heat the Oil
- Pour vegetable oil into a cast iron pan about 2 inches deep
- Heat the oil over medium-high heat until it reaches 375°F (190°C). You can test the oil by dropping in a small piece of bread; if it sizzles and browns within a minute, the oil is ready
- Season the wings with the salt, pepper, and garlic
Fry the Wings
- Carefully lower into the hot oil in batches, ensuring not to overcrowd the pan
- Fry the wings for about 8 to 12 minutes. Check the temperature and ensure the wings reach an internal temperature of 165°F (74°C)
- Remove wings from the oil, and place on a wire rack or paper towels to drain excess oil
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk
- Add the garlic powder, onion powder, fresh dill, and parsley
- Mix until well combined and season with salt and pepper to taste
Make the Ranch Sauce
- Whisk together the mayonnaise, sour cream, and milk. Add spices and whisk to combine. Add lemon and whisk again. Taste and add more as needed. It tastes best if chilled in the fridge overnight