6 Wings & Fries Recipe

Preheat and prep

Preheat oven to 425°F (220°C) if baking. Pat the 6 chicken wings very dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a bowl, combine 0.5 tsp salt, 0.25 tsp black pepper, 0.25 tsp garlic powder and 0.5 tsp baking powder. Toss the wings with the seasoning mixture and 2 tbsp vegetable oil until evenly coated. If baking, place wings on a wire rack set over a rimmed baking sheet lined with foil. If frying, heat a shallow layer (about 1/2 inch) of oil in a wide skillet to 350°F (175°C).

Cook the wings

Baking method: Bake on the rack for 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Frying method: Carefully place wings in hot oil and fry 9–11 minutes, turning halfway, until crisp and cooked through. Drain on paper towels.

While the wings cook, combine 3 tbsp hot sauce and 1 tbsp unsalted butter in a small saucepan over low heat. Stir until butter melts and sauce is glossy. Add 0.5 tsp honey, 0.5 tsp apple cider vinegar, 0.25 tsp Worcestershire sauce and 0.125 tsp black pepper. Taste and adjust heat/honey to preference. Keep warm until wings are done.

When wings are cooked and still hot, place them in a large bowl. Pour the warm buffalo sauce over the wings and toss gently to coat evenly.

Prep fries

Cut 1 medium Russet potato into matchstick fries (about 1/4–1/3 inch thick). Rinse under cold water until water runs clear to remove excess starch, then pat very dry with towels.

Cook fries (oven method)

Toss the dried fries with 1 tbsp vegetable oil, 0.5 tsp salt, 0.125 tsp black pepper and 0.25 tsp paprika. Spread in a single layer on a baking sheet lined with parchment. Bake at 425°F (same oven as wings) for 20–25 minutes, turning once, until golden and crisp.

Cook fries (pan-fry alternative)

Heat 1–2 tbsp oil in a large skillet over medium-high heat. Add fries in a single layer (work in batches if needed). Cook 6–8 minutes per side, stirring occasionally, until browned and cooked through. Drain on paper towels and season immediately with salt and pepper.

Arrange 6 sauced wings on a plate alongside the cooked fries. Add celery and carrot sticks and a small ramekin of blue cheese or ranch dressing for dipping. Serve hot.

Leftovers: Store wings and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat wings in a 375°F oven for 8–10 minutes to crisp; reheat fries in a 400°F oven for 5–8 minutes.