Our Famous Wings Recipe

Prep the wings

If not already split, separate wings into drumettes and flats by cutting through the joint. Pat wings completely dry with paper towels — dry skin crisps best.

Season and coat

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, onion powder, and paprika. Add the dry wings and toss thoroughly until evenly coated.

Rest

Place seasoned wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes. This helps dry the skin for crispier results.

Heat the oil

Pour vegetable oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge wings without overcrowding). Heat oil to 350°F (175°C). Use a thermometer to maintain steady temperature.

Fry the wings

Working in batches (do not overcrowd), gently lower 6–8 wings into the hot oil and fry for 8–10 minutes until skins are deep golden and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon to a paper towel–lined tray. If you prefer extra-crispy wings, briefly raise oil to 375°F (190°C) and fry 1–2 minutes more, then drain.

Alternative: Oven Method

Preheat oven to 425°F (220°C). Arrange seasoned wings on a wire rack set over a baking sheet. Bake 35–45 minutes, turning once halfway, until skin is deeply browned and crispy and internal temperature is 165°F (74°C).

Melt butter and combine

In a small saucepan over low heat, melt the butter. Once melted, whisk in hot sauce, Worcestershire sauce, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth and slightly emulsified. Keep sauce warm over the lowest heat or transfer to a heatproof bowl.

Toss wings in sauce

Place freshly fried or baked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat every piece. Serve immediately so the skin remains crisp while coated.

Arrange sauced wings on a platter. Garnish with chopped parsley if using. Serve with celery sticks, carrot sticks, and a cup of blue cheese dressing or ranch on the side for dipping.

Portion and pricing note: This recipe is scaled to 24 wings. For 48 wings, double all ingredient quantities and estimated time adjustments as necessary. For 96 wings, quadruple quantities and plan for additional fry/bake batches and more oven or fryer capacity.