Wings (10) Recipe

Prepare and season wings

Pat the 10 chicken wings very dry with paper towels. If not already split, cut each wing at the joints into drumette and flat (discard wing tips or save for stock). Place wings in a large bowl.

In a small bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp baking powder. Sprinkle mixture over the wings, add 2 tbs vegetable oil, and toss thoroughly to coat each piece evenly. The baking powder helps dry the skin for crisping.

Choose a cooking method: oven-roast (recommended) or deep-fry. Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. If deep-frying, heat oil in a deep fryer or heavy pot to 350°F (175°C).

Oven method: Roast for 35–45 minutes, flipping once halfway, until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching carefully. Frying method: Fry wings in batches 8–10 minutes per batch until golden-brown and cooked through. Drain on a wire rack or paper towels.

When cooked, transfer wings to a large clean bowl; proceed to sauce or serve plain with dressings on the side.

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 4 tbs hot sauce, 1 tsp honey (if using), 1 tsp apple cider vinegar, 0.5 tsp Worcestershire sauce and 0.25 tsp salt. Whisk until combined and warm (do not boil). Taste and adjust heat or salt as desired.

Pour the warm sauce over the cooked wings in the bowl. Toss gently until wings are evenly coated. Serve immediately.

In a bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream and 0.25 cup buttermilk until smooth.

Stir in 0.5 cup crumbled blue cheese, 1 tsp lemon juice, 0.5 tsp minced garlic, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. For a thinner dressing, add more buttermilk a tablespoon at a time. Chill for at least 15 minutes to allow flavors to meld.

In a bowl whisk together 0.5 cup mayonnaise, 0.5 cup buttermilk and 0.25 cup sour cream until smooth.

Stir in 1 tsp chopped fresh dill, 1 tsp chopped chives, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Adjust herbs and seasoning to taste. Chill for at least 15 minutes before serving for best flavor.

Place wings on a serving platter with celery sticks and a bowl of the chosen dressing (blue cheese or buttermilk ranch). Sprinkle optional chopped parsley over wings for color.

Serve hot. Each order serves approximately 1–2 people as an appetizer (10 wings).