Joe's Famous Wings Recipe

prep

Pat the wings dry thoroughly with paper towels. This removes surface moisture so the skin crisps.

coat

In a large bowl, toss the dried wings with baking powder, kosher salt, black pepper, garlic powder, and paprika until evenly coated. The baking powder helps make the skin crispy when cooked.

rest

Place coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for at least 30 minutes (up to 4 hours). This further dries the skin for crisping.

cook - frying method

Heat 1 to 1.5 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches so not to overcrowd, carefully add wings and fry 8–10 minutes per batch until skin is deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

cook - oven method (alternative)

If oven-baking, preheat oven to 425°F (220°C). Arrange wings on a wire rack over a sheet pan and bake 35–45 minutes, flipping once halfway, until skin is golden and internal temp is 165°F (74°C). For extra crispiness, broil 2–3 minutes at the end, watching closely.

In a small saucepan over low heat, combine 1 cup BBQ sauce and 2 tablespoons unsalted butter. Stir until butter melts and sauce is warm and glossy, about 2–3 minutes. Remove from heat.

Toss the hot cooked wings in the warmed BBQ sauce in a large bowl until evenly coated. Serve immediately with ranch or blue cheese and celery.

In a small saucepan over low heat, melt 3 tablespoons butter. Stir in 3/4 cup hot sauce and heat until combined and slightly thickened, about 1–2 minutes. Remove from heat.

Toss the hot cooked wings in the buffalo sauce in a large bowl until evenly coated. Serve immediately with ranch or blue cheese and celery.

In a small saucepan over low heat, combine 3/4 cup sweet chili sauce and 1 tablespoon honey (optional). Warm, stirring, until glossy and slightly thickened, about 1–2 minutes. Remove from heat.

Toss the hot cooked wings in the sweet chili glaze until evenly coated. Serve immediately with ranch or blue cheese and celery.

Transfer sauced wings to a serving platter. Sprinkle chopped parsley or chives over the wings, if using, for color.

Serve with 1/2 cup ranch or blue cheese dressing and celery sticks on the side. Offer extra sauce on the side if desired.

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven until warmed through and skin re-crisped, about 10–12 minutes.