Bone – In Or Boneless Wings Recipe

Prepare wings

Pat the wings or boneless pieces very dry with paper towels. Place in a large bowl. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the chicken and toss to coat evenly.

Add crisping agents

Toss the chicken with 1 tbs baking powder until evenly coated. If you want an extra-crispy, lightly dredge each piece in 1/2 cup flour after the baking powder step and shake off excess. Let rest on a rack for 10–15 minutes while you prepare the rub and fries.

Combine 1 tsp ground serrano chili, 1 tsp smoked paprika, 3/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp brown sugar and 1/4 tsp ground cumin in a small bowl. Mix thoroughly. After wings are cooked (see frying/roasting steps below), toss hot wings in about half of this rub to coat; reserve the rest for guests to add more if desired.

Frying method (recommended for crispiness)

Heat 2–3 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Dry wings again briefly. Fry wings in small batches 8–10 minutes for bone-in (6–8 minutes for boneless) until golden brown and internal temp reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain.

Oven method

Preheat oven to 450°F (230°C). Place wings on a wire rack over a sheet pan lined with foil. Spray lightly with oil. Bake 35–45 minutes for bone-in (25–30 for boneless), flipping once halfway, until skin is deeply golden and crisp and internal temp is 165°F (74°C).

As soon as wings are out of the oil or oven and still very hot, place them in a large bowl, sprinkle with about half the Serrano Chili Dry Rub, and toss to coat evenly so the dry rub adheres. Taste and add more rub to preference.

In a small saucepan over low heat, combine 2 tbs unsalted butter, 1 tbs honey, 1/2 tsp soy sauce and 1 tsp lime juice. Stir until butter melts. Add 1/4 cup Sriracha and stir gently until sauce is glossy and warmed through, about 1–2 minutes. Keep warm. If you prefer a thinner glaze, add 1–2 tsp water and whisk.

To serve wings tossed in sauce: place the tossed-dry-rub wings into a clean bowl, pour the warm Sriracha sauce over them, and toss gently to coat. For a saucier presentation, serve sauce on the side for dipping.

Prepare fries

Cut potatoes into 1/4–1/3-inch sticks. Rinse in cold water until water runs clear to remove excess starch. Pat thoroughly dry with towels.

Fry method

Heat oil to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temp to 375°F (190°C) and fry second time 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Oven method (less oil)

Toss dried potato sticks with 1–2 tbs oil, spread on a single layer on a baking sheet, and roast at 425°F (220°C) for 25–35 minutes, flipping once, until golden and crisp. Season with salt and pepper immediately after removing from oven.

Arrange fries on the plate, place wings alongside. Garnish wings with remaining Serrano Chili Dry Rub to taste and scatter chopped cilantro if using. Serve lime wedges on the side for squeezing over wings and fries. Offer remaining Sriracha sauce for dipping.