Traditional Recipe

Prep Wings

Pat the jumbo wings dry with paper towels. If not already split, separate wing tips (discard or save for stock), and cut between drumette and flat. Drying is important to get crisp skin.

Season & Coating

In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp aluminum-free baking powder. Add the dried wings and toss until evenly coated. The baking powder helps crisp the skin when cooked.

Rest

Place the coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes if time allows. This further dries the skin for better crisping.

Cook

Heat a deep skillet or Dutch oven with 1 cup vegetable oil to 350°F (175°C) for frying. If shallow frying, use enough oil to come halfway up the wings and maintain 325–350°F. Fry wings in batches (do not overcrowd) for 8–10 minutes per batch until the skin is deep golden and the internal temperature reaches 165°F (74°C). Remove wings and drain on a wire rack or paper towels. Alternatively, you may roast at 425°F (220°C) for 40–45 minutes, flipping halfway, to maintain a lower-oil option (increase baking powder to 1.5 tbsp for extra crispness if roasting).

Prepare Sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Once melted, whisk in 1/2 cup hot sauce, 1 tbsp distilled white vinegar, 1 tsp light brown sugar, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Gently simmer for 1–2 minutes until fully combined and slightly glossy. Do not boil—just warm enough to meld flavors.

Toss Wings

Place the hot wings in a large, dry mixing bowl. Pour the warm sauce over the wings and toss vigorously for 30–45 seconds until each wing is evenly coated. Taste and adjust seasoning with an extra pinch of salt or more vinegar if you prefer brighter heat.

Transfer sauced wings to a serving platter. Garnish with chopped fresh parsley if using. Serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch for dipping.

Leftovers: Store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, or rewarm gently in a skillet and add a splash of sauce if they seem dry.