Chicken Wings Recipe

Prep

Pat wings dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock. Place wings in a bowl and season evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let sit 10 minutes at room temperature while you prepare coating or preheat oven/oil.

Heat oil

Pour 3 cups vegetable oil into a deep heavy pot or Dutch oven. Attach a thermometer and heat oil to 350°F (175°C).

Make coating

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp paprika and 1/2 tsp garlic powder until evenly combined.

Toss wings lightly in the flour mixture to coat evenly, shaking off excess. Work in a single layer and do not overcrowd.

Fry the wings in batches (3–5 pieces depending on pot size) for 8–9 minutes, turning once, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). If wings brown too quickly, reduce heat to 325–330°F. Transfer to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining wings.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss the seasoned wings with 1 tbsp neutral oil to coat evenly.

Arrange wings in a single layer on the rack, leaving space between pieces. Roast 35–40 minutes, turning once at 20 minutes, until the skin is crisp and an instant-read thermometer reads 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Mild Buffalo

Warm 1 tbsp unsalted butter in a small saucepan over low heat until melted. Add 1/4 cup mild buffalo sauce and whisk together until smooth and slightly warmed (about 1–2 minutes). Remove from heat.

BBQ

Warm 1/4 cup BBQ sauce in a small saucepan over low heat just until slightly bubbling (about 1–2 minutes). Stir to smooth and remove from heat.

Honey Garlic

In a small saucepan over medium-low heat, combine 1 tbsp honey, 1/4 cup honey garlic sauce (or 1/4 cup ketchup + 1 tbsp honey as a substitute), 1 clove minced garlic and 1/2 tsp soy sauce. Stir and simmer gently for 1–2 minutes until fragrant and slightly thickened. Remove from heat.

Choose one sauce. Place cooked wings in a large warmed bowl, pour the warmed sauce over them, and toss gently until wings are evenly coated.

Transfer sauced wings to a serving plate. Garnish with chopped parsley if desired and serve immediately with lemon wedges on the side and your choice of dip (ranch or blue cheese if desired).