Jumbo Wings Recipe

Prepare wings

If using traditional wings, pat the wings dry very well with paper towels. If using boneless pieces, trim excess fat and pat dry. Drying is essential for crisping.

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and onion powder. Toss the wings or boneless pieces with the seasoning mixture until evenly coated. Let rest on a wire rack set over a baking sheet for 15–20 minutes at room temperature to allow the coating to adhere and the skin (if present) to dry slightly.

Heat oil

Pour the neutral oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (do not overfill). Attach a thermometer and heat the oil to 375°F (190°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Working in batches to avoid overcrowding, carefully lower the seasoned wings into the hot oil. For traditional jumbo wings (with skin and bone), fry for 8–10 minutes until deep golden brown and an internal temperature of 165°F (74°C) is reached. For boneless pieces (smaller, often breaded or plain), fry for 5–7 minutes until golden and cooked through. Adjust time based on size; always check internal temp.

Use a slotted spoon or spider to transfer cooked wings to a wire rack set over a baking sheet to drain for 2–3 minutes. Repeat with remaining wings and allow oil to briefly come back up to temperature between batches.

Make sauce

While the last batch is frying, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Whisk in the hot sauce until smooth. Stir in honey (if using), Worcestershire sauce, garlic powder, and salt. Warm until just combined and slightly thickened, then remove from heat.

Taste and adjust: add more hot sauce for heat, more butter for richness, or a pinch more salt if needed.

Toss wings in sauce

Place the drained wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. If you prefer saucier wings, reserve a few tablespoons of sauce to drizzle when serving.

Transfer wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.

Storage and reheating: Leftover wings can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (205°C) oven for 8–10 minutes and reheat sauce separately; toss before serving.