| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 cups neutral oil, plus more if needed, for frying
- 10 pounds chicken wings, split into flats and drummettes
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- Crudite, for serving
- Ranch dressing, for serving
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup honey
- 2 tablespoons lemon juice plus lemon wedges, for serving, optional
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons chopped fresh parsley, plus more for serving, optional
- 1/2 cup hot pepper hot sauce, such as Frank’s
- 4 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cracked black pepper
- 1 teaspoon fine kosher salt
- 1/2 teaspoon garlic powder
- 4 tablespoons butter, melted
- 1/2 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- Half of a 1-ounce envelope dried ranch seasoning
Instructions
- For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
- Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
- For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
- For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
- For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
- Serve with crudite and ranch dressing on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 2112 |
| Total Fat | 181 g |
| Saturated Fat | 45 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 104 g |
| Cholesterol | 698 mg |
| Sodium | 1379 mg |
Reviews
I made the parmesan garlic wings and they were excellent!
My family loved
Very good! Easy receipe. The Buffalo sauce and garlic parmesan are restaurant quality.
These were AMAZING! I did bake mine for 50 min at 425 and then broil on each side for 4 min. Followed all the rest….Thanks Kardia, Yummy! I’m talking about he garlic-garlic-ranch wings.
I made the Garlic Parmesan Ranch coating. They were very good.
Love! Love! Love!
I tried the butter, lemon, honey sauce and it was great!
Love the buffalo sauce wings! The butter seems to cut down on the heat of the hot sauce. Just the right amount of heat!
Delicious. This Southern lady’s got it. I love all of her recipes. Everything she makes looks fantastic. But this is the first recipe that I’ve made. My favorite is the classic Buffalo. But you can’t go wrong with any of the sauces. They are all good. My husband loved the lemon pepper. It was nice to have a variety so that we could all have our favorites. I cooked my wings in the air fryer. Otherwise I followed the recipe exactly as written. Yum!
No review , but a great fan from next door , Savannah , ga . Want to know about her cook books names and where can I find them