Chicken Wings Recipe

Pat chicken wings dry with paper towels. If whole wings, separate into flats and drumettes and discard tips or reserve for stock.

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and smoked paprika. Toss wings with the dry mixture until evenly coated. Let rest at room temperature for 20 minutes or refrigerate uncovered for up to 4 hours to dry the skin (this improves crispiness).

If you want an extra-crispy coated wing, whisk together flour, cornstarch, cold water and the egg until a slightly thick batter forms. Alternatively, use this mixture as a light dredge: dip each seasoned wing briefly and allow excess to drip off before frying.

Heat oil

In a deep 10–12-inch saucepan or deep fryer, add enough neutral oil to reach about 2–3 inches deep (about 1–1.5 cups for small pan). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in 30–40 seconds or a small bubble forms around a wooden spoon handle.

Fry wings in batches (do not overcrowd) for 8–10 minutes per batch until golden brown and an internal temperature of 165°F (74°C) is reached. For extra-crispy wings, remove briefly when cooked through (about 8 minutes), drain on a rack, then increase oil to 375°F (190°C) and fry a second time 1–2 minutes until very crisp.

Use a slotted spoon or spider to transfer wings to a paper-towel-lined tray or a wire rack set over a sheet pan. Keep warm in a 200°F (95°C) oven if making multiple batches.

Cook frozen waffle fries according to package directions. For oven method: toss fries with 1 tablespoon oil and spread in a single layer on a sheet pan; bake at 425°F (220°C) for 18–22 minutes, flipping once, until golden and crisp. For fryer: deep-fry at 350°F (175°C) for 3–4 minutes until crisp. Season with 1/2 teaspoon salt immediately after cooking.

Warm your chosen sauce in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until just warm and pourable. Use one of the following sauces (about 1/2 cup yields a light coating for 2 lbs wings):

Buffalo sauce (store-bought or quick)

Combine 1/2 cup Frank's-style hot sauce with 3 tablespoons unsalted butter (melted) and 1 teaspoon honey or brown sugar; whisk until smooth. Adjust heat by adding more hot sauce or 1/2 teaspoon cayenne.

Buck’n sauce (sweet-spicy BBQ-style)

Whisk 1/2 cup BBQ sauce (tomato-based) with 1 tablespoon honey, 1 teaspoon sriracha (or more to taste), 1 teaspoon apple cider vinegar, and 1/2 teaspoon smoked paprika. Warm gently.

Dragon sauce (sweet chili / garlic orange)

Combine 1/2 cup sweet chili sauce with 1 tablespoon soy sauce, 1 teaspoon grated garlic, 1 teaspoon freshly grated orange zest and 1 teaspoon rice vinegar. Warm and stir until homogenous.

Place hot wings in a large metal or heatproof bowl. Pour warmed sauce over wings and toss with tongs or two spoons until evenly coated. If you prefer sauce on the side, serve sauce warm in a dipping ramekin.

Arrange sauced wings on a platter alongside waffle fries. Sprinkle chopped parsley or green onions over the wings for color. Serve with blue cheese or ranch dressing and lemon wedges on the side.

Leftovers: store cooled wings and fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.