Boat Shed Wings Recipe

Prepare and dry wings

Pat the wings completely dry with paper towels. Removing as much surface moisture as possible helps achieve a crisp skin.

Season and coat

Place the wings in a large bowl. Sprinkle with kosher salt, black pepper, baking powder, and cornstarch (if using). Toss thoroughly so each piece is evenly coated. Let sit on a wire rack for 15 minutes to allow the coating to adhere and the skin to dry slightly.

Heat oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (or enough to cover wings). Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test with a small piece of bread: it should brown slowly in about 60 seconds.

First fry (render)

Working in batches (do not overcrowd), add wings to the hot oil and fry for 6–7 minutes until the skin has rendered and the exterior is pale golden but not deeply browned. Remove to a wire rack set over a baking sheet to drain.

Rest between fries

Allow wings to rest 8–10 minutes. This helps finish rendering and prepares them for a crisp final fry.

Second fry (crisp)

Return oil to 375°F (190°C). Fry the wings again in batches for 2–4 minutes until deep golden brown and very crispy. Remove to the wire rack and season lightly with a pinch of salt while hot.

Melt butter and combine

While the wings are resting or frying, melt the unsalted butter in a medium saucepan over low heat. Once melted, add hot sauce, honey, light brown sugar, apple cider vinegar, and Worcestershire sauce. Whisk gently until sugar dissolves and the mixture is smooth.

Season sauce

Stir in smoked paprika, garlic powder, onion powder, red pepper flakes (if using), and salt. Keep the sauce on very low heat and simmer for 2–3 minutes, whisking occasionally. Do not boil—the butter should emulsify with the hot sauce to create a glossy coating.

Adjust balance

Taste and adjust: add more honey for sweetness, more vinegar for tang, or extra hot sauce for heat. Keep warm until ready to toss with wings.

Toss wings in sauce

Place the hot, crispy wings in a large, dry mixing bowl. Pour the warm signature hot sauce over the wings and toss vigorously for 20–30 seconds so each wing is evenly coated and glossy. Work in batches if necessary so wings remain crisp.

Plate and garnish

Transfer wings to a serving platter. Sprinkle chopped parsley or chives over the top for color. Serve immediately with celery sticks and blue cheese or ranch dressing on the side.