Chicken Wings Recipe

Prep

Pat wings dry with paper towels. Trim any excess skin and ensure wings are split into drumettes and flats.

Place wings in a large bowl. Toss with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1 tablespoon vegetable oil until evenly coated. Refrigerate uncovered for 30 minutes to 1 hour to let the seasoning penetrate and skin dry slightly (or up to overnight for deeper flavor).

Prepare smoker (or gas grill set up for indirect heat) and set to 225°F (107°C). Use mild wood such as apple or hickory, about a small handful of chips or a chunk. Arrange wings on the smoker rack in a single layer, leaving space between pieces for smoke circulation.

Smoke wings for 45–60 minutes, until they pick up a light smoke color and registers about 140–150°F internally. Smoking at this stage infuses flavor but does not fully cook; wings will finish in the fryer.

Remove wings from smoker and let rest 5 minutes before proceeding to the coating step.

While wings smoke, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a shallow bowl or large zip-top bag. Whisk to combine.

Toss smoked wings lightly in the flour mixture so they are evenly coated. Shake off excess; the goal is a thin, even dusting to create a crisp crust when fried. Place coated wings on a wire rack and let rest 7–10 minutes to allow the coating to adhere.

In a heavy-bottomed pot or deep fryer, heat neutral oil to 350°F (175°C). Use a thermometer and heat 1.5 cups oil to reach and maintain temperature.

Fry wings in batches (do not overcrowd) for 4–5 minutes per batch until golden brown and the internal temperature reaches 175–180°F. Turn once during frying for even color. Adjust heat to keep oil around 325–350°F.

Using a slotted spoon or spider, transfer fried wings to a wire rack set over a sheet pan to drain for 2–3 minutes. While hot, proceed to toss in sauce.

In a medium saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon black pepper. Whisk until butter is fully incorporated and sauce is smooth and slightly thickened, about 2 minutes. Taste and adjust balance (add more honey for sweetness or more vinegar for tang).

Place fried wings in a large clean bowl. Pour the warm house hot sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Work quickly while wings are hot so sauce adheres to the crust.

Arrange tossed wings on a platter. Garnish with chopped parsley if using. Serve immediately with blue cheese dressing in a small bowl, and celery and carrot sticks on the side for dipping and crunch.

Leftover wings can be reheated in a 375°F oven on a wire rack for 8–10 minutes until hot and crisp. Store sauce separately if possible to keep crust from softening.