Wings (6pc) Recipe

Prep the wings

Pat the 6 chicken wings dry with paper towels. Remove any excess fat and make a small cut through the joint if wings are whole. Sprinkle evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp baking powder (if using). Toss to coat and let rest 10 minutes at room temperature while you prepare equipment.

Fry method (crispiest)

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add wings in a single layer (work in batches if needed). Fry for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel–lined tray and rest 2 minutes.

Oven-baked method (lighter)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings on the rack, not touching. Brush or spray lightly with oil. Bake 25–30 minutes, flipping once halfway, until skin is crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end watching closely.

While wings finish cooking, warm 1/2 cup of your chosen sauce in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until just warm and fluid. For Buffalo-style: melt 2 tablespoons butter into 1/2 cup hot sauce and whisk smooth. For garlic parmesan: gently melt 2 tablespoons butter, stir in 1/4 cup grated parmesan and 1/2 tsp minced garlic until combined.

Place cooked wings in a large mixing bowl. Pour warmed sauce over the wings and toss thoroughly until each wing is evenly coated. If you prefer sauce on the side, serve wings plain with sauce in a small bowl for dipping.

Transfer sauced wings to a serving plate. Garnish with chopped parsley and serve immediately with 1/2 cup Ranch and 1/2 cup Blue Cheese dressing on the side, plus celery sticks and lemon wedges. Offer extra sauce as desired.