(10) Wings Recipe
Fried to Order, Celery, Ranch or Blue Cheese. All flats or drums requests available for upcharge
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Ingredients
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Wings
To Serve / Optional Sauces
Method
Wings
- 1
Prep wings
Pat the wings very dry with paper towels. If not already split, separate whole wings into flats and drums and discard tips or save for stock.
- 2
Season and coat
Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin during frying.
- 3
Rest
For best results, arrange the seasoned wings on a wire rack set over a sheet tray and refrigerate uncovered for 30–60 minutes to dry the skin further. (This step is optional but recommended.)
- 4
Heat oil
Pour oil into a deep, heavy pot or deep fryer so there is about 2–3 inches of oil (approximately 1.5 cups for a small pot). Heat oil to 375°F (190°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 30–45 seconds.
- 5
Fry in batches
Carefully add wings to the hot oil in a single layer, working in batches to avoid overcrowding (about 6–8 pieces per batch for a small pot). Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Larger wings may take up to 12 minutes. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 6
Optional double-fry (extra crispy)
For ultra-crisp wings, after the first fry let them rest 5 minutes, then return to oil heated to 400°F (205°C) and fry for an additional 1–2 minutes until deeply golden and extra crisp. Drain as above.
To Serve / Saucing
- 7
- 8
Naked / Plain
Serve wings plain (no sauce) with celery sticks and a side of ranch or blue cheese dressing for dipping.
- 9