Bone-in Wings Recipe

Pat the 8 bone-in chicken wings dry with paper towels. Trim any excess skin or wing tips if desired. Place wings in a bowl and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.

Set a wire rack over a baking sheet and arrange wings in a single layer while you prepare the coating.

In a shallow bowl or pie plate combine 1/2 cup all-purpose flour, 2 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Whisk until evenly blended.

Working with one wing at a time, lightly dredge each seasoned wing in the flour mixture, shaking off excess. Place dredged wings on the prepared wire rack, spacing them so they don’t touch.

Pour about 1 cup neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Carefully add wings in a single layer (work in two batches if necessary to avoid crowding). Fry wings for about 8–10 minutes, turning midway, until golden brown and an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C).

Using a slotted spoon or tongs, transfer cooked wings to the wire rack set over the baking sheet to drain and rest for 3–5 minutes. Repeat with remaining wings.

If using the sauce, melt 2 tbs unsalted butter in a small saucepan over low heat. Add 1/4 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar and 1/2 tsp Worcestershire sauce. Stir until combined and warmed through, then remove from heat.

Place the fried wings in a large mixing bowl. Pour the sauce over the wings and toss gently until evenly coated. (If you prefer dry-style wings, skip the sauce and serve as-is.)

Transfer wings to a serving platter, sprinkle with 1 tbs chopped parsley for color, and serve immediately with celery, carrot sticks and your choice of blue cheese or ranch dressing.