Just Wings™ Recipe
Our famous chicken wings lightly dusted, deep-fried and tossed in your choice of sauce.
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Ingredients
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Wings & Coating
Frying
Sauces (choose 1 — quantities for tossing 2 lbs wings)
Garnish & Serving
Method
Wings & Coating
Prep the wings
Pat the wings very dry with paper towels. If whole wings are used, separate drumettes and flats and discard or save tips for stock. Place wings in a large bowl.
Season & dust
In a small bowl combine baking powder, salt, pepper, garlic powder, and paprika. Sprinkle the mixture over the wings and toss thoroughly until each wing is lightly and evenly coated. The baking powder helps crisp the skin during frying.
Frying
Heat oil
Use a heavy-bottomed pot or Dutch oven and add enough neutral oil to reach about 2–3 inches deep (about 1.5 cups for a small pot). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily.
Fry wings (batching)
Working in batches so you don't crowd the pot, carefully add 6–8 wings to the hot oil. Fry until golden brown and crisp, about 8–10 minutes per batch, turning occasionally with tongs. Internal temperature should reach 165°F (74°C), but for best texture aim for 175–180°F (79–82°C) to render more fat. Remove wings and drain on a wire rack set over a sheet pan or on paper towels.
Sauces (tossing)
Warm and prepare sauce
If using Buffalo sauce: gently melt 4 tbsp (1/4 cup) unsalted butter in a small saucepan or microwave and whisk with 1/4 cup hot sauce (to equal 1/2 cup total). For Honey BBQ: warm 1/2 cup prepared BBQ sauce and stir in 1–2 tbsp honey if you like sweeter. For Garlic Parmesan: melt 2 tbsp butter, add 1/2 cup grated Parmesan, 1–2 minced garlic cloves, and 1–2 tbsp cream or olive oil to make a loose coating. Keep sauce warm but not boiling.
Toss wings in sauce
Place the drained wings in a large bowl. Pour the warm sauce over the wings and toss with tongs or by gently shaking the bowl until wings are evenly coated. Taste one and adjust: add more hot sauce for heat, more honey for sweetness, or an extra spoonful of butter/olive oil for gloss.
Garnish & Serving
Transfer sauced wings to a serving platter. Sprinkle chopped parsley or chives over the wings. Serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping.
If making ahead: keep fried, unsauced wings on a rack in a warm (200°F / 95°C) oven for up to 30 minutes. Toss with sauce just before serving to maintain crispness.