Blue's Jumbo Wings Recipe

Pat wings very dry with paper towels. If whole, split wings at the joint into drumettes and flats and discard tips or save for stock.

In a large bowl, combine kosher salt, black pepper and baking powder. Toss wings in the mixture until evenly coated. The baking powder helps create a crisp skin.

Rest

Place coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin further (optional but recommended for extra crispiness).

Choose your cooking method: deep-fry or oven-roast (both times listed below). Use one method only.

Deep-fry method

Heat 2–3 inches neutral oil in a deep pot to 350°F (175°C). Fry wings in batches, without crowding, for 8–10 minutes until internal temperature reaches 165°F and skin is golden brown and crisp. Drain on paper towels and keep warm.

Oven method

Preheat oven to 425°F (220°C). Toss wings lightly with 1/4 cup oil to coat. Arrange on a wire rack over a baking sheet, skin-side up, spaced apart. Roast 35–45 minutes, flipping once halfway, until skin is deeply golden and crisp and internal temp is 165°F.

Buffalo-style

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1/2 cup Buffalo-style hot sauce and warm, whisking until combined and slightly glossy (about 1–2 minutes). Remove from heat.

Honey BBQ

Warm 1/2 cup Honey BBQ sauce in a small saucepan over low heat until pourable (about 1–2 minutes). Stir and keep warm.

Garlic Parmesan

Warm 1/2 cup Garlic Parmesan sauce in a saucepan over low heat. Stir in 2 tablespoons grated Parmesan and 1 tablespoon minced parsley; heat gently until combined and glossy.

Sweet Chili Glaze

Warm 1/2 cup sweet chili glaze briefly until pourable, stirring to loosen any thick spots (about 30–60 seconds).

Place warm wings in a large mixing bowl. Pour 1/2 cup (adjust to taste) of the chosen warm sauce over the wings.

Toss vigorously for 20–30 seconds until every wing is evenly coated and glossy. For Garlic Parmesan, toss then sprinkle additional 1–2 tablespoons grated Parmesan and chopped parsley over the wings and toss briefly to adhere.

Transfer wings to a serving platter. Garnish with remaining parsley. Serve immediately with celery sticks and blue cheese or ranch dressing on the side (additional dressing is extra).

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to restore crispness.