Traditional Wings (8) Recipe
Tossed in choice of hot, Cajun dry rub, BBQ, honey BBQ, habanero BBQ, bleu cheese dressing
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Ingredients
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Wings
Coatings & Sauces (choose one)
Bleu Cheese Dip & Garnish
Method
Wings
Prep wings
Pat the 8 chicken wing pieces dry with paper towels. Trim any excess skin or tips if desired. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper; set aside for 10 minutes at room temperature.
Heat oil
Pour 2 cups vegetable oil into a deep skillet or medium pot so oil depth is about 1 to 1 1/2 inches. Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in ~45 seconds.
Fry wings
Working in a single layer and in batches if necessary, carefully add wings to hot oil. Fry for 8–10 minutes, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon to a wire rack placed over a baking sheet to drain and rest 3 minutes.
Coatings & Sauces (choose one)
Classic hot (Buffalo)
Place 0.5 cup hot sauce in a large mixing bowl. Add the hot, freshly fried wings and toss vigorously until every piece is evenly coated, about 30 seconds.
Cajun dry rub
While wings are still hot, place them in a bowl and sprinkle 1.5 tablespoons Cajun dry rub over the wings. Toss until rub clings evenly to the surface, pressing lightly so the rub adheres (no additional liquid needed).
Barbecue, Honey BBQ or Habanero BBQ
Heat 0.5 cup of your chosen barbecue sauce (regular, honey BBQ, or habanero BBQ) in a small saucepan over low heat until warm and slightly thinned, about 2–3 minutes. Place wings in a bowl, pour warm sauce over them, and toss to coat thoroughly.