6 Count Recipe

Pat dry and season

Rinse or pat the 6 jumbo wing pieces dry with paper towels until surface moisture is removed. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest for 10 minutes at room temperature while preparing the frying oil and sauce.

Lightly toss the seasoned wings with 2 tbsp cornstarch to create a thin coating. Shake off any excess cornstarch so coating is even but not clumpy.

Heat oil

Pour about 1 cup of vegetable oil into a heavy-bottomed skillet or a small Dutch oven so it fills the pan approximately 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of cornstarch — it should sizzle immediately.

Fry wings

Carefully add the wings to the hot oil in a single layer, working in a single batch so they don't overcrowd (all 6 should fit in a small pan). Fry for 8–10 minutes, turning occasionally with tongs, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C).

Drain

Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels. Let rest 2–3 minutes to drain excess oil.

Make the sauce

In a small saucepan or sauté pan over low heat, melt 3 tbsp unsalted butter. Add 4 tbsp Frank's-style hot sauce, 1 tbsp honey, 1 tsp brown sugar, 1 tsp soy sauce, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper flakes (if using). Stir constantly until the butter is fully incorporated and the sugar has dissolved, about 1–2 minutes. Taste and adjust balance: add a pinch more sugar for sweetness, a few drops more vinegar for tang, or more hot sauce for heat. Keep warm on the lowest heat.

Toss the wings

Place the drained hot wings into a medium mixing bowl. Pour the warmed signature sauce over the wings. Using tongs or a large spoon, toss vigorously until every wing is evenly coated with sauce, about 20–30 seconds.

Transfer the sauced wings to a serving plate. Sprinkle 1 tbsp chopped fresh parsley over the top if desired. Serve immediately with 1/4 cup blue cheese or ranch dressing and lemon wedges on the side.

If not serving immediately, keep wings in a warm oven (200°F / 95°C) on a rack to preserve crispness for up to 15–20 minutes, but for best texture serve right away.