6 Chicken Wings With Fries Recipe

Prep wings

Pat the 6 chicken wings dry with paper towels. Removing surface moisture helps them crisp.

Season & coat

In a medium bowl, toss wings with 1 tablespoon olive oil, 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon baking powder until evenly coated. Let rest 10–15 minutes at room temperature while you prepare fries and oil; or refrigerate up to 2 hours for more flavor and crisper skin (bring back to room temperature before frying).

Prep potatoes

Peel if desired and cut the 2 medium russet potatoes into 1/4–1/2-inch sticks for fries. Rinse cut fries in cold water until water runs clear to remove excess starch.

Dry & toss

Drain and dry the fries thoroughly on paper towels or a clean kitchen towel. Toss with 2 tablespoons vegetable oil, 1 teaspoon Kosher salt and 1/4 teaspoon black pepper so pieces are lightly coated.

Cook fries (oven or pan)

Option A — Oven: Preheat oven to 425°F (220°C). Spread fries in a single layer on a baking sheet lined with parchment. Roast 20–30 minutes, flipping halfway, until golden and crisp. Option B — Pan-fry: Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add fries in a single layer and cook, turning occasionally, 12–18 minutes until browned and cooked through. Keep warm after cooking.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or use a deep-fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping one small wing piece; it should sizzle steadily.

Fry wings

Working in a single layer (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes, turning once, until skin is deep golden and internal temperature reaches 165°F (74°C). Thicker wings may take up to 12 minutes. Remove wings to a wire rack set over a sheet pan or to paper towels to drain briefly.

Finish in butter (optional)

Melt 2 tablespoons butter in a small pan over low heat. If using Buffalo sauce, add the 1 tablespoon optional butter to the 3 tablespoons Buffalo sauce and warm together to emulsify.

Naked

For 'Naked' wings, skip saucing — serve wings plain, seasoned from the fry. Toss the drained wings briefly on the rack with a pinch of extra salt if desired.

BBQ

Place the drained wings in a clean bowl. Add 3 tablespoons BBQ sauce and toss to coat each wing evenly. Serve immediately so glaze remains sticky.

Buffalo

Combine 3 tablespoons Buffalo sauce with the melted 1 tablespoon butter (from Finish step) and warm briefly. Put wings in a bowl, pour the sauce over them, and toss until evenly coated.

Hot honey

If using store hot-honey, warm 2 tablespoons briefly so it's pourable. If making hot honey, warm 2 tablespoons honey with a pinch (1/8 tsp) crushed red pepper or a little chili oil. Drizzle the hot honey over the warmed wings or toss gently so each wing gets a light glaze.

Plate

Place a portion of fries on the plate, arrange 6 wings beside them. Sprinkle chopped parsley over fries or wings if using, add lemon wedge, and serve with 2 tablespoons ranch or blue cheese dressing on the side for dipping.

Timing note

Serve wings immediately while hot and saucy for best texture. Fries should be hot and crisp.