Wings Recipe

Prepare wings

Pat wings dry with paper towels. If whole wings are used, separate into drumettes and flats and remove tips. Place wings in a large bowl.

Season

Add kosher salt, black pepper, garlic powder, smoked paprika, and baking powder to the bowl. Toss thoroughly to coat each piece evenly. The baking powder helps achieve crisp skin during frying.

Oil and rest

Lightly rub the neutral oil over the seasoned wings to help smoke adhere. Arrange wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes to dry the skin (or up to 4 hours for better skin).

Smoke

Preheat smoker or grill for indirect smoking to 225°F (107°C). Add soaked wood chips to the smoker box or in a foil pouch with holes. Place wings on the smoker grate, smoke until internal temperature reaches about 150°F (65°C), about 45–60 minutes depending on size. This step adds smoky flavor but can be skipped for a non-smoked version.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or skillet to a depth of about 1.5–2 inches (roughly 1–1.5 cups depending on pan). Heat oil to 375°F (190°C). Use a thermometer to maintain steady temperature.

Fry wings

Working in batches, carefully add wings to the hot oil without overcrowding. Fry until skin is deep golden brown and crisp, 4–6 minutes per batch. Adjust heat to maintain 350–375°F. Remove wings with a slotted spoon and drain on a wire rack or paper towels for 2–3 minutes.

Garlic Parmesan Sauce

Melt 4 tbs butter in a small saucepan over medium-low heat. Add minced garlic and cook gently until fragrant, 30–45 seconds (do not brown). Remove from heat; stir in grated Parmesan, chopped parsley, salt, and pepper. Toss fried wings in the sauce until evenly coated.

Cajun Sauce

Melt 3 tbs butter in a small pan over low heat. Whisk in Cajun seasoning and optional hot sauce until smooth and warmed through. Toss wings in the sauce to coat evenly.

Buffalo Sauce

Combine 4 tbs butter and 1/2 cup hot sauce in a small saucepan over low heat. Stir until butter melts and sauce is emulsified; add Worcestershire sauce and heat through. Toss wings in sauce to coat.

Bourbon BBQ Sauce

In a small saucepan, combine 1/2 cup BBQ sauce, 2 tbs bourbon, 1 tbs brown sugar and 1 tsp apple cider vinegar. Warm over medium-low heat, stirring until sugar dissolves and sauce is slightly reduced, about 3–5 minutes. Remove from heat and toss wings in sauce to coat.

After tossing wings in your chosen sauce, transfer to a serving platter. Garnish with chopped parsley and serve with blue cheese dressing and grilled onion ranch on the side. Offer lemon wedges for a squeeze over garlic parmesan or buffalo wings.

Serve immediately while hot and crisp.