Wings (6 Piece) Recipe

Trim and pat dry

If not already split, separate the wings into drumette and flat at the joint and discard wing tips or save for stock. Pat all wings very dry with paper towels — removing surface moisture helps achieve crisp skin.

Season and coat

Place the 6 wings in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp aluminum-free baking powder. Toss thoroughly so the wings are evenly coated. The baking powder helps dry the skin and promotes crisping during cooking.

Heat oil

Pour about 1 cup neutral oil into a medium skillet or shallow pot — enough to shallow-fry to halfway up the wings (about 1/2 to 1 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or small bubble appears when a wooden spoon handle is dipped in.

Fry in batches

Carefully add wings to the hot oil without overcrowding (work in one or two batches depending on pan size). Fry for 6–8 minutes per side, turning occasionally, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total cook time per batch ~12–16 minutes. Adjust heat as needed to keep oil between 325–350°F.

Drain

Transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. For extra crispness, place wings in a 400°F (200°C) oven for 5 minutes after frying.

Melt butter and combine

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Add 3 tbsp hot sauce, 1 tsp honey (or brown sugar) and 1 tsp apple cider vinegar. Whisk until smooth and warmed through. Season with 1/4 tsp salt and taste-adjust if desired. Keep warm until ready to toss with wings.

Toss wings in sauce

Place drained wings in a clean bowl. Pour the warm buffalo sauce over the wings and gently toss until evenly coated. If you prefer dry or other flavors, skip this step and serve sauce on the side.

Arrange 6 wings on a plate. Garnish with chopped parsley if using. Serve immediately with 1/4 cup blue cheese or ranch dressing and celery sticks.