2 Lb. Chicken Wings Recipe

Trim & dry

If not already separated, use a sharp knife or kitchen shears to split each wing at the joint into drumette and flat; discard or save tips for stock. Pat wings thoroughly dry with paper towels — dry skin is key for crisping.

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder and baking powder over the wings. Toss thoroughly so each piece is evenly coated. Let rest 15–20 minutes at room temperature (or up to overnight refrigerated on a rack) to allow the surface to dry and the baking powder to do its work.

Heat oil

Pour neutral oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 2 cups). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry wings (first cook)

Working in batches (do not overcrowd), carefully lower wings into the oil and fry for 6–7 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack or paper-towel-lined sheet to drain.

Increase heat & crisp

Raise oil temperature to 375–385°F (190–196°C). Return wings in batches and fry a second time for 2–4 minutes until deeply golden brown and crisp. Transfer to a wire rack to drain while you finish remaining wings.

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly brush or spray wings with 1–2 tablespoons of oil so they are lightly coated. Arrange wings in a single layer, not touching. Roast 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and crisp.

Buffalo (if chosen)

In a small saucepan over low heat, combine 1 cup Buffalo sauce with 2 tablespoons unsalted butter until butter melts and the sauce is warmed through. Stir and keep warm.

Honey BBQ (if chosen)

Warm 1 cup honey BBQ sauce briefly in a small saucepan or microwave-safe bowl until pourable and slightly warmed (30–45 seconds).

Garlic-Parmesan (if chosen)

Melt 2 tablespoons unsalted butter in a small skillet over low heat. Add a pinch of garlic powder or 1 clove minced garlic and sauté 30 seconds until fragrant. Remove from heat and stir in 1 cup grated Parmesan (or finely grated Pecorino) until combined into a loose sauce. If needed, add 1–2 teaspoons of warm water to loosen.

Place cooked wings in a large clean bowl. Pour 1 cup of your chosen warm sauce over the wings (use proportionally less if you prefer light coating). Toss vigorously until wings are evenly coated. Taste and add additional sauce if desired.

Transfer wings to a serving platter. Sprinkle chopped parsley over garlic-parmesan or plain wings for color. Serve immediately with celery sticks and 1/2 cup ranch or blue-cheese dressing on the side.