50 Traditional Wings Recipe

Prep wings

Pat the 50 wings dry with paper towels. If not already split, separate each wing into drumette and flat at the joint; discard tips or save for stock. Place wings in a very large bowl or two bowls.

Season and dry-rub

Sprinkle kosher salt, black pepper, garlic powder and onion powder evenly over wings. Toss to coat.

Coat for crispiness

Sprinkle baking powder over the wings and toss until evenly coated. The baking powder helps crisp the skin during frying/roasting.

Rest

Let seasoned wings rest uncovered in the refrigerator for 30–60 minutes if time allows. This dries the skin for better crisping.

Heat oil

If frying: heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Use a thermometer and maintain temp between 350–375°F. If you prefer oven method: preheat oven to 425°F (220°C) and place wire racks over baking sheets lightly oiled.

Cook wings (frying)

Working in batches (do not overcrowd), carefully lower wings into the hot oil. Fry for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C), skin is crisp. Remove with a slotted spoon and drain on paper towels or a wire rack.

Cook wings (oven alternative)

Arrange wings skin-side up on prepared racks and roast for 40–50 minutes, flipping once after 25 minutes, until skin is crisp and internal temp is 165°F (74°C). For extra crispness, finish under broiler 1–3 minutes while watching closely.

Hold

Keep cooked wings warm on a rack in a 200°F (95°C) oven while you prepare sauces and toss.

In a medium saucepan over low heat, melt the butter. Add hot sauce, honey, white vinegar, Worcestershire sauce and cayenne. Whisk to combine and simmer gently for 2–3 minutes until slightly thickened. Taste and adjust honey or cayenne for sweetness/heat. Keep warm.

In a small saucepan over low heat, melt the butter. Whisk in the hot sauce base, chile paste, honey, smoked paprika and cayenne. Simmer gently 2–3 minutes, stirring constantly so the paste dissolves and flavors meld. Taste carefully and adjust heat. Keep warm.

In a saucepan over medium-low heat, combine BBQ sauce, apple cider vinegar, brown sugar and Worcestershire sauce. Stir and gently simmer for 4–6 minutes until sugar dissolves and sauce is warmed and slightly thickened. Keep warm.

Combine BBQ sauce, honey, butter and apple cider vinegar in a saucepan over low heat. Whisk and warm until butter melts and honey is incorporated, 2–3 minutes. Adjust honey for sweetness. Keep warm.

Divide cooked wings into three roughly equal portions (approximately 16–17 wings per sauce) or portion according to guest choices.

Place wings in large heatproof bowls. Pour about 2/3 cup of the chosen sauce per 16–17 wings (adjust to coat but not drown). Toss gently until wings are evenly coated. For fry-crisp retention, toss quickly and serve immediately.

Arrange wings on platters, garnish with chopped parsley if desired, and serve with celery, carrot sticks and blue cheese dressing or ranch on the side.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator up to 3 days. Reheat wings in a 375°F (190°C) oven for 8–10 minutes to restore crispness, then toss in warm sauce.