Earls Wings Recipe

Pat the chicken wings completely dry with paper towels. Remove any excess skin and trim wing tips if present. Dry wings will crisp better.

In a large bowl, combine 2 tsp salt, 1 tsp black pepper and 1 tablespoon baking powder. Toss the wings in this mixture until evenly coated. Let rest uncovered on a wire rack set over a baking sheet for 20–30 minutes (or refrigerate up to 2 hours) to dry the skin further.

Frying (crispiest)

Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Pat wings again briefly. Fry wings in batches (do not overcrowd) for 8–10 minutes until golden and internal temperature reaches 165°F (74°C) and skin is crisp. Remove to a wire rack lined sheet and rest 3 minutes.

Oven (alternative)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet. Bake 25–30 minutes, flip, then bake another 10–15 minutes until skin is deeply browned and crisp. For extra crispness, broil 2–3 minutes at the end, watching carefully.

Air Fryer (alternative)

Preheat air fryer to 400°F (200°C). Lightly spray or brush wings with 1 tbsp oil. Air-fry in batches 18–22 minutes, shaking halfway, until crisp and cooked through.

In a small saucepan over low heat combine 3 tbsp hot sauce, 3 tbsp unsalted butter, 1 tbsp honey, 1 tsp apple cider vinegar and 1 tsp garlic powder. Warm gently, stirring, until butter melts and sauce is glossy and combined. Keep warm until ready to toss.

In a small bowl combine 1 tsp coarse sea salt, 1 tsp freshly cracked black pepper, 1 tsp garlic powder and 2 tbsp cornstarch. Toss the cooked wings in this mixture (while still hot) to coat evenly, pressing gently so the cornstarch adheres and gives a light crispy seasoned crust.

For Hot wings: place hot wings in a large heatproof bowl, pour the warmed hot sauce coating over them and toss vigorously until every wing is evenly coated. For Salt & Pepper wings: follow the Salt & Pepper Seasoning step instead of saucing.

Transfer wings to a serving platter. Sprinkle chopped fresh parsley over the wings and serve immediately with lemon wedges on the side.

In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tbsp finely chopped dill, 1 tbsp chives, 1 tbsp parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Taste and adjust seasoning or thin with additional buttermilk to desired consistency.

Chill the ranch dip at least 15 minutes to allow flavors to meld. Serve alongside wings for dipping.