Introduction

Chicken wings are the ultimate blank canvas. You can bake, fry, smoke, grill, and they take on any personality you give them. Some like them classic, some want them extra crispy, and others—like me—want wings that hit every flavor note: spicy, salty, sweet, and umami-packed.

This Alitas recipe goes beyond basic. We’re layering flavor and texture with a dry brine, a deep freeze, and a double fry, all leading to shatteringly crispy skin and a sauce that’s rich, buttery, smoky, and deeply complex.

And if you want to skip a few steps? No shame in picking up your favorite ranch and wing sauce (Wingstop Ranch is undefeated). But if you’re ready to take your wings to the next level, this recipe will be your new favorite—just in time for the Big Game™ (capitalism, amirite?).

Why These Wings Are Different

• Dry Brining → Deepens the flavor and keeps the meat juicy.

• The Freeze Trick → Creates a flaky, crispy crust when fried.

• Umami Bomb Wing Sauce → A balanced blend of heat, smoke, acid, and depth (with Valentina Black Label, fish sauce, and butter).

Ingredients

The Wings (Serves 4)

• 1,650g chicken wings, whole

• 25g neutral oil

• 15g granulated garlic

• 10g onion powder

• 8g chicken bouillon powder

• 5g Diamond Crystal kosher salt

• 4g ancho chile powder

• 2g coriander, ground

• 2g chipotle powder

• 2g cumin, ground

• 1g Mexican oregano

• Peanut oil for frying

• Potato starch for dusting

The Sauce (Next-Level Buffalo Sauce)

• 370g Valentina black label

• 170g unsalted butter, cold and cubed

• 40g Mike’s hot honey, extra hot

• 8 granulated garlic

• 5g El Yucateco green habanero hot sauce

• 4g Worcestershire sauce

• 4g Diamond Crystal kosher salt

• 4g sugar

• 3g ancho chile powder

• 2g fish sauce (Three Crabs brand)

• 2g chipotle chile powder

• 1g chiltepín chile powder

The Ranch (Because wings need it.)

• 180g greek yogurt, full fat

• 140g buttermilk

• 55g mayonnaise

• 7g Hidden Valley Ranch powder

• 6g lemon juice, fresh

• 5g granulated garlic

• 4g dried chives (you can use fresh too)

• 3g parsley, minced

• 2g dill, minced

• 2g Diamond Crystal kosher salt

• 1g Mexican oregano

• 1g chiltepín chile powder

• 1g lemon zest

Instructions

Preparing the Wings

1️⃣ Season & Dry Brine → Toss wings with oil and spices in a large bowl. Dry brine in the fridge for at least 6 hours (preferably overnight).
2️⃣ First Fry (Low & Slow) → Heat oil to 225°F (107°C) and fry wings for 15-20 minutes, stirring gently until just cooked through. Transfer to a tray and freeze for at least 1 hour.
3️⃣ Toss in Potato Starch → Right before frying, coat the wings in potato starch for extra crunch.
4️⃣ Final Fry (High Heat) → Heat oil to 400°F (204°C) and fry wings until golden brown and crispy (~8 minutes). Toss in sauce immediately.

Making the Sauce

1️⃣ Combine everything except the butter in a pot. Simmer while whisking.
2️⃣ Turn the heat to low and whisk in cold butter until incorporated.
3️⃣ Taste and adjust seasoning. Keep warm until ready to toss with wings.

Making the Ranch

1️⃣ Whisk everything together in a bowl until smooth.
2️⃣ Taste and adjust—maybe an extra squeeze of lemon, maybe a little more salt. Make it yours.

Game Day Tips & Variations

🔥 Want to keep it simple? → Use your favorite bottled wing sauce and ranch. No shame in the easy route.
🔥 Want to switch up the flavors? → Swap ancho for guajillo powder or add smoked paprika for depth.
🔥 Oven-Friendly Version → Bake at 425°F (218°C) for 40-45 minutes, flipping halfway.

Make it & Show Me

If you make these, I want to see them! Tag me on Instagram @goatboytintl and show me your game-day-ready alitas. And if you’re skipping the cooking and ordering Wingstop? No judgment.