Hand Cut Wings Recipe

Prepare brine

In a large pot, combine 2 cups of the water with kosher salt and granulated sugar. Heat gently, stirring, until salt and sugar dissolve (do not boil). Remove from heat.

Add whole peppercorns, crushed garlic cloves and bay leaves to the warm brine. Pour in the remaining 6 cups of cold water and the ice to cool the brine quickly. Brine should be cold or at least refrigerator-cool before adding chicken.

Place the whole jumbo wings in a large, nonreactive container or resealable bag and pour the cooled brine over them, ensuring wings are fully submerged. Refrigerate for 2 to 4 hours (for jumbo wings; do not exceed 6 hours).

Hand-cut the wings

Remove wings from brine and discard brine. Rinse wings briefly under cold water and pat dry thoroughly with paper towels. Using a sharp chef's knife or poultry shears, cut each whole wing at the joint between the drumette and wingette; discard wing tips or reserve for stock. Keep drumette and wingette attached if you prefer 'jumbo' presentation, or separate for individual pieces.

Transfer wings to a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin — this helps achieve crispness when frying.

Make rub

While wings dry, combine smoked paprika, garlic powder, onion powder, black pepper, ground cumin, salt, brown sugar and cayenne in a small bowl. Mix until uniform.

Sprinkle the dry rub evenly over both sides of the wings, using about three-quarters of the rub before frying and reserving the remainder to finish after cooking for extra flavor. Pat rub lightly onto skin so it adheres.

Deep-fry method (recommended for crisp skin)

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use enough oil to submerge wings but leave headspace. Dry wings again briefly and, working in batches to avoid crowding, fry wings for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain.

Oven method (alternate)

Preheat oven to 425°F (220°C). Place wings on a wire rack over a sheet pan and roast 35–45 minutes, flipping once halfway, until skin is browned and crisp and internal temperature reaches 165°F (74°C). For extra crispness, switch to broil for 2–3 minutes at the end, watching closely.

If you separated the wings earlier, timing will be similar; adjust cook time slightly for smaller pieces.

Finish the wings

While wings are hot, melt butter and stir in lemon juice. Place cooked wings in a large bowl, pour melted butter mixture over them, add reserved dry rub, and toss gently to coat evenly. Garnish with chopped fresh parsley if using.

Arrange wings on a platter and serve immediately with house ranch dressing for dipping.

Make house ranch

In a medium bowl whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in chopped chives, parsley, garlic powder, onion powder, dried dill, salt, black pepper and lemon juice or vinegar. Chill at least 30 minutes to let flavors meld. Adjust consistency with more buttermilk (1 tsp at a time) if too thick, and adjust seasoning to taste.