Special 6 Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock.

Season and optional dredge

In a bowl, toss wings with salt, black pepper, and garlic powder. If you want a slightly crisp exterior, lightly toss wings in the 1/4 cup flour until evenly coated; shake off excess.

Heat oil

In a deep skillet or heavy pot, pour enough vegetable oil to reach about 1 to 1.5 inches up the side (roughly 1 cup for a small pot) and heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small breadcrumb sizzles immediately on contact.

Fry wings

Working in a single layer and in batches to avoid crowding, carefully add wings to hot oil. Fry for 8–10 minutes, turning occasionally, until golden-brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain.

Make buffalo sauce

While wings fry, melt the butter in a small saucepan over low heat. Add the hot sauce and apple cider vinegar, whisk until combined and warm (do not boil). Taste and adjust: add a pinch of salt or more vinegar for tang if desired.

Toss wings in sauce

Place the hot, drained wings in a large bowl. Pour the warm buffalo sauce over the wings and toss thoroughly until each piece is evenly coated. Transfer to a serving plate.

Prepare potatoes

Cut the potatoes into 1/4–1/2-inch sticks for fries. Rinse under cold water until the water runs clear to remove excess starch, then pat dry thoroughly with a clean towel.

Fry fries

Heat oil in a heavy pan to 325°F (163°C) for the first blanch. Fry the potato sticks in batches for 3–4 minutes until soft but not brown. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with the 1 tsp salt.

Prepare veggies and dip

Wash and cut celery and carrot sticks. Place the dressing in a small ramekin or cup for dipping and set alongside the wings and fries.

Pour the customer's choice of regular soda into a glass filled with ice (if desired) or serve the soda chilled in a can/bottle alongside the meal. Standard serving is 12 oz.