50 Jumbo Bone In Wings Recipe

If using brine, combine 2 L cold water, 1 cup kosher salt, 1 cup brown sugar, peppercorns and bay leaves in a large container. Stir until salt and sugar dissolve.

Add wings, fully submerged. Cover and refrigerate 4–6 hours (maximum 12 hours). Remove wings from brine, rinse under cold water, and pat dry thoroughly with paper towels.

Preheat oven to 425°F (220°C) if baking, or preheat a deep fryer to 350°F (175°C) if frying. Line large sheet pans with wire racks if baking.

In a very large mixing bowl, toss 50 jumbo wings with 3 tbs kosher salt, 2 tsp freshly ground black pepper, and 4 tbs aluminum-free baking powder until evenly coated. The baking powder dries the skin and helps crispness.

For best results, let the coated wings rest uncovered in the refrigerator for 1 hour to dry the skin (optional but recommended).

Arrange and Roast

Place wings on the prepared wire racks in a single layer with space between pieces. Roast in the preheated 425°F oven for 25 minutes.

After 25 minutes, flip each wing and continue roasting another 20–25 minutes, or until internal temperature reaches 165°F (74°C) and skin is deep golden brown and crisp. Total oven time ~45–50 minutes.

Remove from oven and transfer wings to a large mixing bowl for saucing or to holding trays to keep warm.

Heat neutral oil to 350°F (175°C) in a deep fryer or large heavy-bottom pot. Work in batches to avoid crowding (about 8–10 jumbo wings per batch).

Fry wings 10–12 minutes per batch until skin is deep golden brown and internal temperature hits 165°F (74°C). Drain on paper towels or wire rack.

If you prefer double-fry for extra crispness: fry 6–7 minutes per batch first, rest 5 minutes, then return to oil at 375°F (190°C) for 2–3 minutes.

Choose your sauce(s). For buffalo: warm 4 cups buffalo sauce in a saucepan over low heat until just simmering. For honey garlic: warm 3 cups honey garlic sauce; for BBQ or mango habanero, warm similarly.

Place cooked wings (hot) into a large clean bowl. Pour 1–2 cups of chosen sauce over a portion of the wings and toss gently to coat evenly. For 50 wings, estimate 2–4 cups sauce per flavor depending on how saucy guests like them — you can divide wings into batches and sauce separately.

Transfer sauced wings to serving trays or pans. Garnish with chopped parsley and serve immediately with ranch or blue cheese dressing on the side.

To hold before service: place unsauced baked/fried wings on sheet pans in a single layer in a 200°F (95°C) oven for up to 30–45 minutes, loosely tented with foil to retain crispness.

To reheat: for best texture, reheat in a 375°F (190°C) oven for 8–10 minutes uncovered, or air-fry at 375°F for 5–7 minutes. Re-sauce after reheating.