Wings Combo Recipe

Prep

Pat the wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl.

Season and coat

Add kosher salt, black pepper, garlic powder, and baking powder to the bowl. Toss thoroughly so each wing is evenly coated. The baking powder helps crisp the skin during cooking.

Cook (oven method - recommended for combo service)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spaced so air circulates. Lightly brush or spray with the neutral oil. Bake for 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C).

Alternative: Frying

Heat 1–1.5 inches of neutral oil in a heavy skillet to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.

Buffalo Sauce

In a small saucepan over low heat, melt the butter. Whisk in hot sauce, honey (or brown sugar), white vinegar and Worcestershire sauce. Warm until combined but not boiling, about 2–3 minutes. Remove from heat.

BBQ Sauce (quick glaze)

Warm your BBQ sauce in a small saucepan with minced chipotle if using for 1–2 minutes until hot and slightly loosened. Remove from heat.

Tossing wings: Place the cooked wings in a large clean bowl. Pour desired amount of sauce over the wings (use about 1/3–1/2 cup sauce for 1.5 lbs wings depending on how saucy you want them). Toss to coat evenly. For a dry or naked option, skip tossing and serve sauces on the side.

Whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in dried dill, dried chives, garlic powder, onion powder, kosher salt and black pepper. Taste and adjust seasoning. Chill at least 15 minutes to meld flavors, or serve immediately.

Celery & Carrot Sticks

Wash and trim celery and carrot. Cut into 3–4 inch sticks. Arrange on plate alongside wings and ranch dip.

Fries

If using frozen fries, bake or fry according to package directions until crispy and hot, then season with salt. If using fresh fries, cut potatoes into sticks, soak 30 minutes in cold water, dry thoroughly, toss with a little oil and salt, and bake at 425°F (220°C) for 25–35 minutes, flipping once, until golden.

Coleslaw

Portion prepared coleslaw into a small ramekin or pile beside the wings. If making fresh, toss shredded cabbage and carrot with a simple dressing of mayo, a splash of vinegar, a pinch of sugar, salt and pepper to taste.

Arrange 1.5 lbs of wings (after tossing with sauce or left naked) on a platter with the chosen side (about 1/2 cup fries or coleslaw, or a handful of celery/carrot sticks). Serve ranch dip and any remaining sauce on the side. Provide napkins and a small bowl for bones.