By Late April and the wisteria that grows along the fence behind the daycare is in full bloom, cascading purple down the chain link like the fence forgot it was a fence and decided to become something more beautiful. The kids discovered it during outside time and spent twenty minutes just standing near it. One boy named Daniel picked a small cluster and handed it to me with great ceremony. I thanked him as if he had presented me with something rare and valuable, which is how I try to respond to all gifts from children, because to them it always is.
I made fried chicken this week, Gloria's recipe, which I have now made enough times that I do not need the index card but I still take it out when I make it at my own apartment, just to have it nearby. The brine is the foundation: buttermilk and salt and garlic powder and a little hot sauce, overnight minimum. Then the dredge, seasoned flour, and the fry, in batches in hot oil, patient, not crowding the pan. The crunch on the first piece you pull out is the best sound in cooking.
I brought a container to Gloria's on Sunday and she tasted a piece and said well. She said it with a small smile after. If Gloria Martin says well about your fried chicken you have arrived somewhere. I am aware of that. I am not pretending otherwise.
Tamara at the daycare got her vaccine last week too and we celebrated on Friday with a box of doughnuts from the good bakery downtown and a long lunch where we sat outside and did not wear masks and talked about everything that had happened in the past year. It felt like something worth marking.
Gloria’s fried chicken is its own thing — a whole tradition I’m still earning — but when I want to bring that same proud, celebratory crunch to a weeknight or a Friday with friends, these spicy ranch wings are where I land. They have the same spirit: a good soak, a seasoned dredge, hot oil, patience, and that sound when the first piece comes out of the pan that tells you everything went right. After a week of wisteria and doughnuts on the lawn and small ceremonies that meant something, wings like these feel exactly like the right thing to make.
Spicy Ranch Chicken Wings
Prep Time: 15 minutes (plus 1 hour marinating) | Cook Time: 25 minutes | Total Time: 40 minutes active | Servings: 4
Ingredients
- 3 lbs chicken wings, split at the joint, tips removed
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 packet (1 oz) ranch seasoning mix, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil, for frying (about 3–4 cups)
- Ranch dressing, for serving
- Sliced green onions and celery sticks, for serving
Instructions
- Marinate. In a large bowl, whisk together the buttermilk, hot sauce, and half the ranch seasoning packet. Add the chicken wings, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or overnight for best results.
- Make the dredge. In a shallow dish, combine the flour, remaining ranch seasoning, garlic powder, smoked paprika, cayenne, black pepper, and salt. Whisk together until evenly mixed.
- Dredge the wings. Remove wings from the marinade one at a time, letting the excess drip off, then press each wing firmly into the seasoned flour on all sides. Set on a wire rack and let rest for 10 minutes — this helps the coating adhere.
- Heat the oil. Pour vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high to 350°F. Use a thermometer if you have one — the temperature matters.
- Fry in batches. Working in batches and without crowding the pan, carefully lower wings into the hot oil. Fry for 10–12 minutes, turning once halfway through, until deep golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack or paper-towel-lined tray. Return oil to temperature between batches.
- Serve. Arrange wings on a platter. Serve immediately with ranch dressing for dipping, sliced green onions scattered over the top, and celery sticks on the side.
Nutrition (per serving)
Calories: 520 | Protein: 38g | Fat: 28g | Carbs: 24g | Fiber: 1g | Sodium: 780mg