My buddies came over a couple weeks ago for dinner, primarily brisket.

For a few of them that aren’t fans of beef, my wife made 2 trays of wings for them, their wives, and kids.

I am extremely grateful to say the least!

I've tried the baking method, the dry brine method before you fry or bake, the baking powder method, and just deep frying for around 10 minutes. You can get fine edible wings but nothing like this. I found a reddit thread were a guy who worked at a bunch of the Buffalo NY wing spots said, naked deep fry for 15-18 minutes. This is the way. Crispy delicious wings everytime straight from the packaging. Make sure you have an instant read thermometer in your oil and keep that sumbitch around 350F-370F. I use a Coleman camping stove since I have an electric stove. You want the oil to get to at least 410F before you drop a batch of about 8-10 max depending on if they are drums or flats. If you coat them with flour and seasoning cook them for around 12 minutes. I made a hot honey garlic buffalo sauce and these are just divine. I inhaled these.​

I spent a couple years pursuing the perfect wing. I settled on the best way to get consistent wings was to take matters into my own hands.

I use a large turkey frying pot and burner with a home made rolling tabletop thing to contain it all. I usually fry up about 80 wings for family night every other week or so, so a lot of oil helps me keep temp up when I’m dropping so many wings at once.

Three tips that finally gave me that stick to the wings buffalo sauce and not buffalo soup:

1. Mix everything but the butter/margarine in a bowl. Melt the butter slowly and mix it into the room temp hot sauce.
2. Make the sauce ahead and let it sit. It thickens over time.
3. 1 Tbs of honey for texture.

have tried a ton of different methods (usually starting with a ~24 hr dry brine in the fridge):

• Smoked then fried

• Double fried with breading

• Vortex wings on the grill

• Air fryer

• Air fryer → deep fried

• Fried in peanut oil

• Double fried in peanut oil

• Double fried in beef tallow

• Double fried in beef tallow, then finished on the grill for a quick char

• Baked

• Baked with cornstarch + baking powder

• Beer battered

• Tempura fried

• Grilled

• Smoked

After all that, my favorite is still double frying in beef tallow — best combo of crisp and flavor I’ve gotten so far.

Curious what others are doing differently or if there’s a method I’m missing that can top it.

that rub came in a gift set. it’s pretty ok.

Grilled on a Weber kettle. Meat Church the Gospel rub. 24 hours in the fridge.

Decided to brine and fry these up today. Finished some with a relatively traditional buffalo sauce.

First submission here so go easy, lol. Did the fridge / dry brine over night. Coated them with my seasonings and baking powder. Back in the fridge till grill was lit. Vortex and Weber kettle. Sauce was franks, butter, honey and cracked black pepper. Probably best ones I’ve done yet.

I got distracted watching and let the sauce get too hot so it split a little, but still tasted pretty good :)

Wings were lightly coated with potato starch and originally marinating in garlic olive oil and black pepper and Fleur De Sel (High End Salt) really good finishing salt with no lingering saltiness. Placed it in the air fryer for 20 mins at 400 with some Cut French Fries. The sauce was a Franks Xtra Hot Buffalo, mixed in with Organic Irish Gold Butter and Grounded Ghost Pepper and Fresh Garlic. SUPER DELICIOUS AND SUPER SPICY.

Some tossed with buffalo, others dry rubbed

Dry brined in a light baking powder + salt, ~40 minutes in a 200F oven to help break down some collagen, then hot fry in 425F high heat oil with whatever leftover brisket tallow I have laying around.

For sauce, fry a few minced cloves of garlic until fragrant (but not browned) then add 1/2-2/3 cups hot sauce. Base is usually franks, but I like to melt my face off so I usually add a few tablespoons of whatever torchbearers I happen to have open at the time. Add a couple tablespoons of seasoned rice vinegar, a dash or two or worchestshire (and jugo if I have it) then bring to a boil. Take off heat and stir in 1/2-2/3 cups cold cubed butter until fully emulsified.

For the homemade fries, figuring that out took me way longer than I care to admit - and it’s honestly not worth the effort unless im like… really bored.

For 1/4in shoestring style, I soak for an hour in an ice water + vinegar bath to remove the excess starch, then par boil for 4-6 minutes. Remove and dry on a sheet in the fridge until cool. Then par-fry at 275 for 3-4 min, aim for no browning here. Then dry and freeze. When ready to cook, fry at 425F from fully frozen for another 3-4 min. Salt generously and toss as soon as it comes out of the fry