12pc Wing And Fry Recipe

Prep wings

Pat the 12 wing pieces dry with paper towels. This removes surface moisture so the skin crisps when cooked.

In a large bowl, toss the wings with 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp baking powder and 1 tsp garlic powder until evenly coated. The baking powder helps make the skin crisp.

Let the coated wings rest on a wire rack set over a sheet pan for 15–30 minutes at room temperature. If you have extra time, refrigerate uncovered for up to 2 hours to dry the skin further (bring back to room temp for 20 minutes before cooking).

Heat 1 cup neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Fry the wings in two batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until the skin is deep golden-brown and internal temperature reaches 165°F (74°C). Use a slotted spoon and transfer to a paper towel–lined tray to drain. For extra crispness, after initial fry, increase oil to 375°F (190°C) and fry 1–2 minutes more until very crisp, then drain.

Buffalo

Warm 1 cup buffalo sauce in a small saucepan over low heat for 2–3 minutes, stirring occasionally. Toss the hot wings in the sauce until evenly coated.

Honey BBQ

Gently warm 1 cup honey BBQ sauce in a saucepan over low heat for 2–3 minutes. If you like it glossier, add 1 tsp melted butter and whisk. Toss wings in the sauce to coat.

Garlic Parmesan

In a small saucepan, melt 2 tbsp butter over medium-low heat, add 1 clove minced garlic and cook 30 seconds until fragrant. Remove from heat and stir in 1 cup grated Parmesan and 1 tbsp chopped parsley (optional). Toss wings with the mixture so cheese adheres. If mixture thickens, add up to 1 tbsp warm water to loosen.

Sweet Chili

Warm 1 cup sweet chili glaze in a saucepan over low heat 2–3 minutes. For a sticky finish, simmer gently 1–2 minutes. Toss wings until evenly coated.

When saucing wings, work quickly so the sauce clings to hot wings. Transfer sauced wings to a serving platter.

While wings rest or fry, prepare fries: cut the 2 scrubbed russet potatoes into 1/4–1/2-inch sticks for classic fries. For faster crisping, soak cut potatoes in cold water 20–30 minutes to remove excess starch, then drain and pat dry thoroughly.

Two cooking options: - Oven: Preheat oven to 425°F (220°C). Toss dried potato sticks with 2 tbsp oil, 1 tsp kosher salt and 1 tsp paprika (optional). Spread in a single layer on a parchment-lined sheet pan and bake 20–30 minutes, turning halfway, until golden and crisp. - Fryer: Heat oil to 350°F (175°C) and fry potatoes in batches 3–5 minutes until just cooked through. Remove and drain. Increase oil to 375°F (190°C) and fry a second time 1–2 minutes until golden and crisp. Drain on paper towels and season with salt immediately.

Keep fries warm in a 200°F (95°C) oven on a rack while finishing wings if necessary.

Arrange the 12 sauced wings on a platter and place a generous portion of fries alongside. Sprinkle chopped parsley over fries and wings if using.

Serve immediately with ranch or blue cheese dressing for dipping and extra napkins. Offer lemon wedges if using Buffalo sauce.

Leftovers: Store wings and fries separately in airtight containers in the refrigerator up to 2 days. Reheat wings in a 400°F (200°C) oven on a wire rack 8–10 minutes to re-crisp; reheat fries briefly or refresh in a hot oven or air fryer.