Wings And Fries Recipe

Prep and dry

Pat the wings dry with paper towels. Remove any excess skin or feather bits. Place wings in a large bowl.

Season and coat

Add kosher salt, black pepper and baking powder to the bowl with the wings. Toss thoroughly so wings are evenly coated. The baking powder helps crisp the skin.

Rest

Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes if time allows (this further dries the skin). If short on time, proceed immediately.

Cook (oven method)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on the wire rack. Lightly brush or spray with the tablespoon of vegetable oil. Roast for 30–40 minutes, turning once halfway, until skin is deep golden and internal temperature reaches 165°F (74°C).

Cook (air-fryer method)

Preheat air fryer to 400°F (200°C). Lightly spray the basket. Arrange wings in a single layer (work in batches). Air-fry 20–25 minutes, shaking or flipping at the 10–12 minute mark, until crisp and cooked through.

Cook (shallow-fry method)

Heat 1/2 inch of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry wings in batches, skin-side down first, 6–8 minutes per side until crisp and cooked through. Drain on paper towels.

Make sauce

In a small saucepan over low heat, melt the butter. Add hot sauce, brown sugar, apple cider vinegar, garlic powder and honey. Whisk and simmer gently for 1–2 minutes until blended and slightly thickened. Remove from heat.

Toss wings

Place cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss to coat evenly. Serve immediately so sauce stays glossy. For saucier wings, reserve a bit of sauce to drizzle at the table.

Cut and soak

Peel (optional) and cut potatoes into 1/4–1/2 inch sticks. Place fries in a bowl and cover with the 4 cups cold water mixed with 1 tsp granulated salt. Soak 20–30 minutes to remove surface starch; for best results soak up to 2 hours in the fridge.

Dry and toss with cornstarch

Drain the fries and pat completely dry with clean towels. Return to a dry bowl; sprinkle the cornstarch over them and toss until evenly dusted (this promotes extra crispness).

Cook (oven-method fries)

Preheat oven to 425°F (220°C). Toss the dried, cornstarch-coated fries with 2 tablespoons of vegetable oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet (don’t overcrowd). Bake 25–35 minutes, turning once, until golden and crisp.

Cook (air-fryer fries)

Preheat air fryer to 400°F (200°C). Toss fries with 1–2 teaspoons oil and shake into the basket in a single layer (work in batches). Air-fry 15–20 minutes, shaking every 5 minutes, until crisp.

Cook (deep-fry method)

Heat oil in a deep-fryer or heavy pot to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels.

Season

While hot, sprinkle fries with the finishing kosher salt and black pepper. Toss gently to distribute.

Plate a portion of fries alongside a pile of wings. Place celery sticks and a ramekin of blue cheese or ranch dressing on the side. Add lime wedges if using. If wings were sauced, serve immediately to keep skin crisp where unsauced and sticky where coated.

Suggested portioning: divide the prepared recipe into 4 servings for an appetizer/shared plate or 2 hearty main-course servings.