Wings Recipe

Pat wings (or boneless bites) dry with paper towels. If using whole wings, separate wingette and drumette if desired and discard tips or save for stock.

Season wings lightly with 3/4 of the salt, pepper, garlic powder and paprika listed in the ingredient section; reserve the rest for dredging or finishing.

If using buttermilk brine (recommended for fried or boneless): combine buttermilk with a pinch of salt and pepper in a bowl, add the chicken and refrigerate 30–60 minutes. Drain and pat dry before coating.

Coat for crispness

Toss the dried wings with the baking powder and the remaining 1/4 of the seasoning (salt, pepper, garlic powder, paprika) until evenly coated. The baking powder raises the pH and dries the skin for crisping.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up. Lightly spray or brush with the 1 tablespoon oil to encourage browning.

Bake in a preheated oven at 425°F (220°C) for 35–45 minutes, turning once halfway through, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching carefully.

Dredge

Combine flour, cornstarch, and the remaining seasoning in a large bowl. Toss the patted-dry wings or boneless bites in the dry mix until well coated. Shake off excess.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use enough oil for a 2–3 inch deep fry but do not overfill the pot.

Fry wings in batches without crowding for 8–10 minutes (for whole wings) or 4–6 minutes (for boneless bites), until golden brown and internal temperature is 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain.

If using boneless all-meat bites, follow either the oven-baked or fried method timing noted above for boneless pieces (oven: 20–25 minutes at 400°F/205°C; fry: 4–6 minutes at 350°F/175°C) until internal temperature 165°F (74°C).

Place the cooked wings in a large mixing bowl. Pour 1/2 to 1 cup of your chosen sauce over the wings (adjust amount by preference) and toss gently until wings are evenly coated. For extra saucy wings, reserve a few tablespoons of sauce to serve on the side.

If serving multiple sauces, divide wings into portions and toss each portion with its selected sauce.

Transfer sauced wings to a platter. Serve immediately with celery and carrot sticks and a bowl of ranch or blue cheese dressing for dipping.

Garnish with chopped parsley and lemon wedges if desired.