50% Off Wings(bone-in) Recipe

Trim and pat dry

If wings are whole, separate into drumettes and flats by cutting at the joint (optional). Pat all wings very dry with paper towels; removing surface moisture helps them crisp.

Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. If using the optional dry rub, add the paprika, garlic powder, onion powder and cayenne. Toss thoroughly to coat each wing evenly. Let sit on a wire rack in the refrigerator for 30–60 minutes if time allows (this helps the skin dry further).

Preheat oven

Position a rack in the upper-middle of the oven and preheat to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack.

Arrange wings in a single layer on the rack, skin-side up, leaving space between pieces for air circulation. Roast for 35–45 minutes, flipping once halfway through, until skin is deep golden-brown and internal temperature reaches 165°F (74°C) at the thickest part. For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Heat 2 inches of neutral oil (vegetable or canola) in a deep pot to 350°F (175°C). Fry wings in batches, careful not to overcrowd, for 8–10 minutes until golden-brown and cooked through. Drain on a wire rack or paper towels.

Make hot buffalo sauce

In a small saucepan over low heat, melt the unsalted butter, then whisk in the hot sauce until combined and warm. Remove from heat.

Toss wings in sauce

Place hot cooked wings in a large clean bowl. Pour desired amount of sauce (buffalo or BBQ) over wings and toss gently until evenly coated. Serve remaining sauce on the side for dipping.

Arrange wings on a platter with celery and carrot sticks. Offer blue cheese and/or ranch dressing for dipping. Serve immediately while hot and crispy.

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.