30 Wings Recipe

Prepare protein

If using jumbo bone-in wings: pat 30 wings dry with paper towels, then season evenly with 2 tsp kosher salt and 1 tsp black pepper. If using boneless wings (bite-size chicken pieces) or cauliflower florets, trim into uniform bite-size pieces and pat dry; season with the same salt and pepper.

Optional crisping (bone-in or boneless)

For extra-crisp chicken wings or boneless pieces, toss the seasoned pieces with 2 tbs aluminum-free baking powder until evenly coated. Let rest on a rack for 10 minutes to allow coating to adhere.

Choose cooking method

You can deep-fry, oven-roast, or air-fry. Follow the matching method below depending on equipment and protein choice.

Make batter

In a mixing bowl combine 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika. Whisk to combine, then gradually add 1.25 cups cold water while whisking until smooth a medium-thick batter that will coat pieces (adjust water slightly as needed).

Coat pieces

Dip each boneless chicken piece or cauliflower floret into the batter, letting excess drip off, then set on a tray. For a thicker crust, double-dip by allowing the first coat to set 1–2 minutes and dipping again.

Deep-fry (recommended for traditional wings)

Heat neutral oil in a deep pot or fryer to 350°F (175°C). Fry wings or battered pieces in batches, careful not to overcrowd, until golden brown and cooked through: bone-in wings 10–14 minutes (internal temp 165°F/74°C), boneless pieces 4–6 minutes, cauliflower 4–5 minutes until crisp-tender. Transfer to a wire rack or paper towel-lined tray to drain and keep warm.

Oven-roast (for lower oil option)

Preheat oven to 425°F (220°C). For bone-in wings or boneless pieces tossed with baking powder, arrange on a wire rack set over a baking sheet. Lightly brush or spray with oil. Roast bone-in wings 35–45 minutes, turning once, until crisp and cooked through. Boneless pieces 18–25 minutes. For battered boneless or cauliflower, place on parchment-lined sheet and bake 20–25 minutes until golden, flipping halfway.

Air-fryer (efficient crisping)

Preheat air fryer to 400°F (200°C). Arrange pieces in a single layer (work in batches). Cook bone-in wings 22–26 minutes, flipping halfway. Boneless pieces or battered cauliflower 10–14 minutes, shaking basket halfway. Cook until internal temp reaches 165°F (74°C) and exterior is crisp.

Buffalo sauce

In a small saucepan over low heat, combine 1 cup hot sauce and 4 tbs unsalted butter. Stir until butter melts and sauce is smooth. Keep warm.

BBQ sauce

Use 1 cup prepared BBQ sauce warmed gently in a small pan until slightly loose for tossing.

Honey garlic sauce

Combine 1 cup honey, 2 tbs soy sauce and 2 cloves minced garlic in a small saucepan. Heat gently until garlic is fragrant and sauce thins slightly, about 2–3 minutes. Remove from heat.

Tossing wings in sauce

Place cooked wings or pieces in a large clean bowl. Pour 1 cup of the chosen warm sauce over the wings and toss with tongs until evenly coated. For a saucier finish, return sauced wings to the hot pan or oven for 1–2 minutes to set the glaze (optional).

Transfer sauced wings to a platter. Garnish with 2 tbs chopped fresh parsley. Serve immediately with blue cheese or ranch dressing (about 1 cup) and extra sauce on the side.

Estimate yields: 30 pieces serve approximately 6–10 people depending on appetite (see servings).