Wings Recipe

Prepare wings

Thaw wings fully if frozen and pat dry with paper towels. Trim and separate wings into drumettes and flats if not already prepared. Count to confirm you have 800 pieces (600 for immediate service, 200 standby).

Dry rub and coat

In a very large mixing container or two large hotel pans, combine baking powder (12 T), 8 T fine salt, 6 tsp black pepper, 6 tsp garlic powder, 4 tsp onion powder and 8 T paprika. Toss wings in batches with the dry mix until evenly coated. The baking powder helps the skin crisp in the heat. Let coated wings rest uncovered on wire racks set over sheet pans in a refrigerator or a cool place for 30–60 minutes to dry the skin surface (if time allows).

Heat oil

Fill commercial fryers or large stockpots with oil, leaving at least 4–6 inches from the top. Heat oil to 375°F (190°C). (If using smaller fryers, work in multiple batches. Maintain temperature between 350–375°F while frying.)

Fry wings

Fry wings in batches of 30–50 pieces (depending on fryer size) for 8–10 minutes until deeply golden-brown and internal temperature reaches 165°F (74°C). Avoid overcrowding which drops oil temperature. Use a slotted spoon or wire skimmer to transfer wings to wire racks set over sheet pans to drain and hold briefly.

Finish for extra-crispy (optional double-fry)

For the crispiest exterior, fry wings a second time: after the first fry, allow wings to rest for 10–15 minutes. Return to 400°F (204°C) oil and fry 1.5–3 minutes until very crisp. Drain again on racks.

Make sauce

In a large saucepan over low heat, melt 8 cups (2 lb) of unsalted butter gently (do not boil). Add 8 cups hot sauce, 2 cups honey, 1 cup white vinegar, 8 tsp Worcestershire, 4 tsp garlic powder and 4 tsp salt. Whisk to combine and keep warm over the lowest heat. Taste and adjust: more vinegar for tang, more honey for sweetness, or more hot sauce for heat. Keep sauce warm and stir occasionally while frying wings.

Toss wings in sauce

Working in hotel pans sized for service (or large clean mixing bowls), place up to 100–150 wings per pan. Ladle 1/4–1/3 cup of warm buffalo sauce per 10–12 wings (adjust to desired coating) into each pan and toss gently but thoroughly so each wing is evenly coated. For the 600 wings served immediately plan to sauce about 16–18 quarts of sauce; reserve extra to top trays as needed. Return sauced wings to wire racks on sheet pans for short holding before service (do not over-sauce if wings will be held for a long time).

Make glaze

In a saucepan combine 4 cups honey and 1 cup soy sauce over medium-low heat. Add 12 tsp minced garlic and simmer gently for 5 minutes. Mix 6 T cornstarch with 1 cup cold water into a slurry, then whisk into the simmering honey mixture. Cook 1–2 minutes until slightly thickened. Remove from heat and keep warm. This glaze is sticky—apply sparingly.

Toss wings in glaze

For wings designated for the honey-garlic option, place a manageable batch (30–60 wings) into a large pan and drizzle 2–3 oz glaze per 10 wings, toss quickly so glaze adheres but does not make the skin soggy. Place back on racks for short holding.

Hold and stage

Stage sauced wings on steam table pans or hotel pans over heat set to low, or keep on wire racks at room temperature briefly. If using steam tables, keep sauce and wings separate until just before service to prevent sogginess — instead, hold hot sauced wings covered with foil for short periods. Keep the 200 standby wings fried and lightly salted, held on racks covered and warmed in a low oven (200°F / 95°C) or in covered hotel pans; sauce them only when moving into service.

Plate and serve

Arrange wings on large service trays with celery and carrot sticks alongside. Provide bowls of ranch and blue cheese and lemon wedges. For The Longest Table Akron event, portion about 4–6 wings per person depending on other offerings (600 wings served, 200 on standby). Label trays with sauce type. Replenish from standby wings as trays empty.

Safety & cleanup

Keep cooked wings at 140°F (60°C) or above if holding hot for service no longer than 2 hours. Cool any leftover wings rapidly through shallow pans and refrigerate below 40°F within 2 hours. Strain and cool frying oil, store according to local health and safety rules for reuse or disposal.