6pc Wings & Fries Recipe

Prep

Pat the 6 chicken wings dry with paper towels. Dry skin is essential for crispy results.

In a medium bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1 tsp baking powder. Toss the wings with the seasoning mixture and 1 tablespoon vegetable oil until evenly coated. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours).

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup. Space wings so air can circulate.

Bake 25 minutes, then flip each wing and continue baking another 10–15 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). If you prefer extra-crisp skin, broil 1–2 minutes watching closely.

While wings bake, prepare the sauce: in a small saucepan over low heat, melt 2 tbs unsalted butter. Add 1/2 cup hot sauce, 1 tsp honey, 1/2 tsp apple cider vinegar and 1/8 tsp salt. Whisk until combined and warm but not boiling, then remove from heat.

When wings are cooked, place them in a large bowl, pour the sauce over and toss to coat evenly. Return to the rack for 1–2 minutes if you want sauce set on the skin. Reserve extra sauce for serving if desired.

Prep

Peel (optional) and cut 2 medium russet potatoes into 1/4–1/3-inch thick fries. Place cut fries in a bowl of cold water and soak 30 minutes to remove excess starch. Drain and rinse, then pat completely dry with towels.

Toss the dried fries with 1 tsp cornstarch and 2 tbs vegetable oil until evenly coated. Spread them in a single layer on a baking sheet while the wings bake (you can bake fries alongside wings if there's room and adjust timing).

To bake: if oven space allows, place fries on a separate rack and bake at 425°F (220°C) for 20–30 minutes, flipping once halfway, until golden and crisp. To fry: heat oil in a deep pot to 350°F (175°C) and fry in batches 3–4 minutes until golden, then drain on paper towels.

Immediately after cooking, season fries with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm until serving.

Portion the 6 wings and fries on a plate. Add 1/4 cup ranch or blue cheese dressing and a lemon wedge. Sprinkle 1 tsp chopped parsley over the wings for garnish if using. Serve hot.