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Restaurants›Bentley’s on Bedford›Smoked Buttermilk Wings Recipe

Smoked Buttermilk Wings Recipe

Name: Bentley’s on Bedfords Smoked Buttermilk Wings Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups buttermilk; 1 cups whole milk; 2 tbs kosher salt; 1 tbs granulated sugar; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp freshly ground black pepper; 1 tbs hot sauce (optional); 2 lbs chicken wingettes and drumettes, skin on, tips removed; 2 cups all-purpose flour; 1 tbs cornstarch; 1 tsp baking powder (aluminum-free); 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp celery salt; 1 tsp ground cayenne pepper; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 cups wood chips (apple or hickory), soaked 30 minutes; 1 l neutral frying oil (peanut, canola, or vegetable); 1 to taste cooking oil thermometer; 2 tbs unsalted butter; 0.25 cups hot sauce (Frank's or favorite); 1 tbs honey; 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 2 tbs chopped fresh parsley; 4 to taste lime wedges

Inspired by Bentley’s on Bedford

Time3h

Serves4

Fried Chicken Bites

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Ingredients

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Brine & Buttermilk Marinade

3 cups Buttermilk

1 cups whole milk

2 tbs kosher salt

1 tbs granulated sugar

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp freshly ground black pepper

1 tbs hot sauce (optional)

Chicken

2 lbs chicken wingettes and drumettes, skin on, tips removed

Dry Coating

2 cups 00 bread flour

1 tbs Cornstarch

1 tsp baking powder (aluminum-free)

2 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp celery salt

1 tsp ground cayenne pepper

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

Smoking & Frying

1/2 cups wood chips (apple or hickory), soaked 30 minutes

4 1/4 cup (1 l) neutral frying oil (peanut, canola, or vegetable)

1 to taste cooking oil thermometer

Finishing Sauce (optional)

2 tbs Unsalted butter

1/4 cups hot sauce (Frank's or favorite)

1 tbs Honey

1/4 tsp Smoked paprika

1/4 tsp kosher salt

Garnish

2 tbs chopped fresh parsley

4 to taste Lime wedges

Method

Brine & Buttermilk Marinade

Combine marinade

In a large mixing bowl, whisk together the buttermilk, whole milk, kosher salt, granulated sugar, garlic powder, onion powder, smoked paprika, black pepper, and optional hot sauce until sugar and salt are dissolved.

Marinate chicken

Submerge the prepared wingettes and drumettes in the buttermilk mixture, cover with plastic wrap or a lid, and refrigerate for at least 4 hours and up to 24 hours. For best texture, 8–12 hours is recommended.

Prepare Dry Coating

Mix dry ingredients

In a shallow bowl or tray large enough for dredging, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, celery salt, cayenne, kosher salt, and black pepper until evenly combined.

Smoking (gentle cold/low smoke)

Pre-smoke the wings

Optional but recommended for smoky flavor: Preheat a grill or smoker to a low temperature of 200°F (93°C) for indirect smoking. Drain wings from the marinade and pat very lightly with paper towels (do not remove all moisture). Arrange wings on the smoker grates in a single layer. Add soaked wood chips to the smoker box or in a foil pouch with holes. Smoke the wings for 25–30 minutes or until they take on a light smoked aroma and internal temperature reaches about 140–150°F (60–66°C). This step imparts smoke flavor without fully cooking the wings.

Dredge & Rest

Coat wings

Working with a few pieces at a time, shake off excess marinade and dredge each wing thoroughly in the flour mixture, pressing the coating onto the skin so it adheres well. Shake off any loose flour and place coated wings on a wire rack set over a baking sheet.

Rest before frying

Let the coated wings rest on the rack for 15–20 minutes at room temperature. This helps the crust set and reduces coating loss during frying.

Frying

Heat oil

Pour frying oil into a deep pot or Dutch oven to a depth of 2–3 inches (about 1 L recommended). Heat oil over medium-high heat until it reaches 350°F (175°C) on a cooking thermometer.

Fry in batches

Carefully lower wings into the hot oil in a single layer without overcrowding. Fry for 6–8 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165–170°F (74–77°C). Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain. Maintain oil temperature between 325–350°F by adjusting heat and allowing it to recover between batches.

Double-fry option (crispier)

For an extra-crispy crust, fry the wings for 4–5 minutes until lightly golden, remove and rest for 5 minutes, then return to oil at 375°F (190°C) for 1–2 minutes until deeply golden and crisp.

Finishing Sauce (optional)

Make sauce

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, honey, smoked paprika, and salt until smooth and warmed through (do not boil).

Toss wings

Place hot fried wings in a large bowl, pour the finishing sauce over them, and gently toss to coat evenly. Alternatively, serve sauce on the side for dipping.

Serve

Plate and garnish

Arrange wings on a platter, sprinkle with chopped parsley, and serve with lime wedges. Offer extra hot sauce or ranch/blue cheese if desired.