Chicken Wings Recipe

Prep

Pat the wings dry with paper towels. If using whole wings, separate at the joint into flats and drumettes and discard tips (or save for stock). Drying removes surface moisture so wings crisp better.

Season & Light Coat

Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, and baking powder. Toss thoroughly until wings are evenly coated. The baking powder helps create a crisp skin when frying.

Rest

For best results, transfer coated wings to a rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes. This further dries the skin and improves crisping. If short on time, proceed immediately.

Heat the frying oil in a deep pot or heavy skillet to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread browns in about 60 seconds. Use enough oil to submerge wings halfway for shallower frying or 1–2 inches for deep frying; adjust quantity as needed.

Working in batches (don’t overcrowd), carefully add wings to the hot oil. Fry bones-in wings 8–10 minutes per batch until the skin is deep golden-brown and internal temperature reaches 165°F (74°C). For boneless pieces (smaller), fry 4–6 minutes until cooked through. Adjust time for larger pieces; check internal temperature.

Remove wings with a slotted spoon or spider to a wire rack set over a baking sheet to drain and rest for 3–5 minutes. Repeat with remaining wings and keep cooked wings warm in a 200°F (95°C) oven if making multiple batches.

Classic Buffalo

In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 1 cup Buffalo-style hot sauce and stir until combined and warmed through (about 2–3 minutes). Taste and season with salt or pepper if desired. Toss the fried wings in the warm Buffalo sauce until evenly coated, or serve sauce on the side for dipping.

Garlic Parmesan

In a small skillet over medium-low heat, warm 1 tsp neutral oil and add the 2 minced garlic cloves. Cook gently 30–60 seconds until fragrant but not browned. Remove from heat and stir in 1 tbs grated Parmesan and a pinch of salt and pepper. Toss wings with the garlic-Parmesan mixture while hot, then sprinkle an extra 1 tbs Parmesan and chopped parsley over the wings before serving.

BBQ

Warm 1 cup BBQ sauce in a small saucepan over low heat until simmering gently (about 2–3 minutes). Toss wings in the warmed BBQ sauce until thoroughly coated. For a sticky glaze, return sauced wings to a 400°F (200°C) oven on a sheet for 3–5 minutes to set the sauce, then remove and serve.

Hot Honey

Combine 2 tbs hot honey with 1 tbs warmed unsalted butter or a splash of warmed BBQ sauce in a small bowl; warm briefly so the honey pours easily. Toss wings in the hot honey mixture to coat evenly. Garnish with a light sprinkle of salt and chopped parsley if desired.

Serving Plain

If serving plain, simply plate the freshly fried wings immediately from the rack so skin stays crisp. Offer sauces on the side for guests to dip or toss themselves.

Arrange wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing. Serve hot. Leftover wings can be refrigerated in an airtight container up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness.