Wings (12 Pc) Recipe

Clean and pat dry

If not already split, separate wings into drumettes and flats and discard wing tips or save for stock. Rinse briefly and pat completely dry with paper towels. Dry skin helps achieve crispiness.

Place 12 wings in a large bowl. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the wings and toss to coat.

Add 1 tablespoon baking powder, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika to the wings. Toss thoroughly so the powder mixture evenly coats each wing. The baking powder raises skin pH and helps crisp in cooking.

Cover and refrigerate the wings on a wire rack over a baking sheet for at least 1 hour, preferably 4–12 hours. If short on time, allow 30 minutes — the coating still helps but longer is better for dry brine effect.

Option A — Deep Fry (crispier skin)

Heat 1 to 1 1/4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Pat wings again briefly with paper towel to remove any surface moisture. Work in batches (6 wings per batch) and carefully lower wings into hot oil. Fry until deep golden brown and cooked through, 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and stay crisp.

Option B — Oven Roast (less oil, still crispy)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer with space between pieces. Lightly brush or spray each wing with oil (about 1–2 tsp total per wing). Roast for 35–45 minutes, flipping once halfway through, until deeply browned and skin is crisp. Internal temperature should reach 165°F (74°C).

While the last batch finishes cooking, make the sauce: in a small saucepan or microwave-safe bowl, melt 4 tbs unsalted butter over low heat. Whisk in 4 tbs hot sauce, 1 tsp Frank's RedHot (or additional hot sauce to taste), 1 tsp white vinegar, 1 tsp honey (optional), and 1 tsp salt until combined and slightly thickened. Taste and adjust heat or sweetness.

Place cooked wings in a large bowl, pour desired amount of hot sauce over them, and toss gently until evenly coated.

Combine 1/2 cup blue cheese crumbles, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt in a small bowl. Stir to combine, then mash some of the blue cheese with the back of a spoon for a slightly smoother dip. Chill until ready to serve.

Arrange 12 wings on a platter with celery and carrot sticks. Serve immediately with buffalo sauce–coated wings and blue cheese dip on the side (or serve wings plain with sauce on the side).

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.