Wings (7) Recipe

Prep wings

Pat the 7 chicken wings dry with paper towels. If any tips remain, remove them and discard or save for stock. Make 2–3 shallow slashes in the thickest part of each wing to help heat penetrate and sauce cling.

Season the wings evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat.

Lightly toss the seasoned wings with 1 tablespoon baking powder — this helps crisp the skin when fried. Make sure coating is even; let sit at room temperature for 10 minutes while you prepare the breading and oil.

In a shallow bowl or large zip-top bag combine 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). Mix thoroughly.

Dredge each wing in the flour mixture, shaking off excess. Place coated wings on a wire rack set over a baking sheet. Let rest 5–10 minutes to allow the coating to adhere; this promotes an even crust.

Pour about 1 cup of neutral oil into a heavy-bottomed skillet or Dutch oven (enough to come 1 to 1.5 inches up the side). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in ~45–60 seconds.

Working in a single layer (do not overcrowd), carefully add wings to the hot oil. Fry for 6–8 minutes, turning once or twice, until golden brown and the internal temperature reaches 165°F (74°C); larger wings may take up to 9 minutes. Adjust heat as needed to maintain ~325–350°F while cooking.

Using a slotted spoon or tongs transfer cooked wings to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining wings. If desired, you can return the wings to hot oil for a 45–60 second double-fry to increase crispness.

Thai Chili Sauce (assembly)

If serving Thai chili: in a small saucepan combine 1/2 cup sweet Thai chili sauce, 1 tbsp rice vinegar, 1 tsp soy sauce and 1/2 tsp sesame oil. Warm gently over low heat, stirring until just combined and slightly thinned, about 2 minutes. Stir in chopped cilantro if using. Remove from heat.

Buffalo Sauce (assembly)

If serving Buffalo: in a small saucepan melt 3 tbsp unsalted butter over low heat. Add 1/2 cup hot sauce and 1 tsp honey and 1/2 tsp white vinegar. Whisk until smooth and warmed through, about 1–2 minutes. Do not boil; keep warm.

Place hot fried wings in a large mixing bowl. Pour 2–3 tbsp (or to taste) of your chosen warm sauce over the wings. Toss vigorously for 15–20 seconds to thoroughly coat each wing. Taste and add more sauce if desired.

Arrange the sauced wings on a platter. Serve immediately with blue cheese dressing or ranch (1/4 cup), and celery sticks on the side.

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.