John Young chicken wings are a legendary American dish from the 1960s, created by John Young in his Macon, Georgia restaurant. Unlike typical Buffalo wings, these wings are coated in a tangy, sweet-and-sour tomato-based sauce and fried until extra crispy. They’re a crowd-pleasing appetizer or main that delivers bold flavor with a satisfying crunch, and the sauce is what makes them truly unforgettable.
Ingredients
- 2 lb (900 g) chicken wings, split into drumettes and flats, tips removed
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 cups (480 ml) vegetable oil, for frying
For the sauce:
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) hot sauce (like Tabasco), or to taste
- 1/2 tsp (2.5 g) garlic powder
- 1/4 tsp (1.25 g) smoked paprika
Instructions
- Marinate the wings: In a large bowl, combine the chicken wings and buttermilk. Toss to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours). This helps tenderize and adds flavor.
- Make the sauce: In a small saucepan, combine ketchup, water, vinegar, brown sugar, Worcestershire sauce, hot sauce, garlic powder, and smoked paprika. Bring to a simmer over medium heat, then reduce heat to low and let it gently bubble for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Prepare the coating: In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge the wings: Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, pressing lightly to coat. Shake off any excess. Place on a wire rack and let rest for 10 minutes so the coating adheres.
- Heat the oil: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the wings: Working in batches, carefully add wings to the hot oil without crowding. Fry for 10–12 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the thickest part of the wing should reach 165°F (74°C) as the safe minimum, per USDA FSIS guidelines. Use a food thermometer to check.
- Drain and sauce: Remove wings with a slotted spoon and drain on paper towels. While still warm, toss in a large bowl with the prepared sauce until evenly coated. Serve immediately.
Tips
- Double-dredge for extra crunch: After the first dredge, dip wings back into buttermilk and then into flour again for a thicker, crunchier coating.
- Don’t skip the resting time: Letting the coated wings rest before frying helps the flour stick and prevents it from falling off in the oil.
- Adjust the heat: For a milder sauce, use only a few dashes of hot sauce; for more kick, add extra or use a spicier variety like habanero.
- No buttermilk? Mix 1 cup (240 ml) milk with 1 tbsp (15 ml) lemon juice and let sit for 5 minutes as a substitute.
Serving Suggestions
Serve these wings hot with celery sticks and blue cheese or ranch dressing for dipping. They also pair well with coleslaw, cornbread, or a simple green salad. For a main course, serve over rice or with fries.
Variations
- Baked version: Instead of frying, bake wings at 425°F (220°C) for 45–50 minutes, turning once, until crispy. Brush with sauce during the last 10 minutes.
- Grilled: Grill wings over medium heat for 20–25 minutes, turning often, then toss in sauce.
- Spicy honey glaze: Add 2 tbsp (30 ml) honey to the sauce for a sweet heat twist.
- Smoky flavor: Add 1/2 tsp (2.5 g) liquid smoke to the sauce for a barbecue-like depth.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes the coating soggy.
Frequently Asked Questions
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat dry with paper towels before marinating. Excess moisture will cause the coating to steam rather than crisp.
Why is my coating falling off? This usually happens if the wings are too wet or the oil isn’t hot enough. Make sure to shake off excess buttermilk and let the coated wings rest. Also, maintain the oil temperature at 350°F (175°C) to ensure a crisp crust forms quickly.
Can I make the sauce ahead of time? Absolutely. Prepare the sauce up to 3 days in advance and store it in the refrigerator in an airtight container. Reheat gently before tossing with the wings.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These can withstand the high heat without burning.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose blend or rice flour. The texture may be slightly different but still delicious.
How do I know when the wings are done? The most reliable way is to check the internal temperature with a food thermometer; it should read 165°F (74°C) in the thickest part of the meat, away from the bone.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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