10 Wings & Fries Recipe

Prepare wings

Pat the 10 chicken wing pieces dry with paper towels. Trim any excess skin or tips if desired.

Season and coat

In a large bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 2 tbsp cornstarch. Toss the dried wings in the seasoning mixture until evenly coated. Let rest 10 minutes to adhere.

Fry the wings

Pour about 1 cup vegetable oil into a deep skillet or pot to create a 1–1.5 inch oil depth (or heat oil to 350°F / 175°C in a fryer). Heat until oil reaches 350°F. Working in one or two batches, carefully add wings and fry for 8–10 minutes, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and keep warm.

Make hot butter sauce

While wings fry, melt 2 tbsp unsalted butter in a small saucepan over low heat, then whisk in 1/4 cup hot sauce until smooth. Remove from heat.

Toss wings in sauce

Place fried wings in a clean bowl, pour the warmed hot-butter sauce over them, and toss to coat evenly. If you prefer dry/plain wings, skip the sauce and brush with 2 tbsp neutral oil and a pinch of extra seasoning instead.

Prepare potatoes

Peel (optional) and cut 2 medium russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove starch, then soak in cold water for at least 20 minutes (or up to 2 hours) to improve crispness.

Par-cook or dry

Drain the potatoes and pat completely dry with clean towels. For crispier fries, you can par-cook them in simmering water for 3–4 minutes and drain and dry again, but this step is optional if frying twice.

Fry fries (first or only fry)

Heat 2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the potato sticks in batches for 3–4 minutes until they are soft but not browned. Remove and drain on paper towels.

Crisp fries (second fry)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Transfer to paper towels or a wire rack and immediately season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss with 1 tbsp chopped parsley if using.

Serve

Arrange the tossed hot wings and fries on a platter. Serve with 1/2 cup ranch or blue cheese dressing and lemon wedges on the side. Provide extra hot sauce if desired.

Notes

This recipe yields a crisp fried wing and fries combo for 1–2 people as a meal or for sharing as an appetizer. For oven-baked wings: roast wings at 425°F (220°C) for 35–40 minutes, flipping halfway, then toss with the hot-butter sauce.