(8) Traditional Wings Recipe

Prepare and dry wings

Pat the 8 whole chicken wings very dry with paper towels. Removing surface moisture is essential for crisping.

Trim and separate (if needed)

If wings are whole, use a sharp knife or kitchen shears to separate drummettes and flats by cutting through the joint; discard wing tips or save for stock. Leave pieces relatively even in size.

Season and coat

Place the wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp paprika and 1 tbsp aluminum-free baking powder over the wings. Toss thoroughly until each piece is evenly coated. The baking powder helps dry the skin and promotes browning and crispness.

Rest in refrigerator (optional but recommended)

Place the seasoned wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes to dry the skin further. If short on time, you may proceed immediately.

Heat oil

In a deep heavy-bottomed pot or a deep fryer, pour about 1.5 cups (enough for 1½–2 inches depth) of vegetable or canola oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.

Fry wings (first batch)

Working in a single layer and not overcrowding the pot, carefully lower wings into the hot oil using tongs. Fry for 6–7 minutes until the skin is set and the internal temperature reaches about 160–165°F (71–74°C). Remove wings to a wire rack set over a sheet pan to drain. Let oil return to 350°F before next batch.

Second fry (for extra crispiness)

After all wings have been cooked once and rested 5–10 minutes, return them to the hot oil in batches and fry a second time for 2–3 minutes at 375°F (190°C), or until skin is deep golden-brown and crisp and internal temperature reads 175–180°F (79–82°C). Remove to a wire rack and lightly season with a pinch of salt if desired.

Alternative oven method

If you prefer not to fry, preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet and bake 25–30 minutes until golden, then increase heat to 450°F (230°C) and bake another 8–12 minutes until crisp. Flip once halfway through.

Drain and rest

Let wings rest 3–5 minutes on the rack so juices redistribute and the skin remains crisp before serving.

Prepare sauces

Pour blue cheese and ranch into small bowls. If you like extra heat, mix 2 tbsp hot sauce into a small bowl or brush wings lightly before serving.

Serve

Arrange the hot wings on a platter with celery and carrot sticks and the dipping sauces on the side. Serve immediately for best texture.