Wings Recipe

Prepare wings

If whole wings are provided, separate each into drumette and flat by cutting at the joint. Pat wings dry thoroughly with paper towels. Dry wings ensure crisp skin.

Place the wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp baking powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder raises pH and helps crisp the skin when cooked.

For improved texture and flavor, you may refrigerate the seasoned wings on a wire rack set over a tray for 1–4 hours uncovered to dry the skin further (optional).

Heat 1 cup neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to come about 1 to 1.5 inches up the side of the pot so wings can be partially submerged; the 1 cup measurement assumes a small batch in a medium pan—add more if using a larger pot.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until skin is deep golden and an instant-read thermometer inserted in the thickest part registers 165–170°F (74–77°C). Larger wings may take a minute or two longer.

Use a slotted spoon or tongs to transfer wings to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining wings. If you prefer oven-finished wings, you can finish cooked wings on a 425°F (220°C) oven for 5 minutes to further crisp.

While wings cook, make the sauce: in a small saucepan over low heat, melt 4 tbsp unsalted butter gently—do not let it brown.

Once butter is melted, remove saucepan from direct heat and whisk in 1 tbsp (4 tsp) hot sauce, 1 tsp Worcestershire sauce, 0.5 tsp garlic powder, and 1 tsp honey (optional). Taste and adjust heat or sweetness as desired. Keep sauce warm until ready to toss with wings.

Transfer hot fried wings to a large mixing bowl. Pour the warmed buffalo sauce over the wings, then toss vigorously until every wing is evenly coated. Work in batches if necessary so sauce coats rather than pools.

Arrange coated wings on a platter. Sprinkle with chopped parsley if using. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch for dipping.

Portions: This recipe yields 12 wings—order/special portions are 6 wings for $7.50 or 12 wings for $15. To serve 6 as a single portion, use half the recipe or save half for another meal.