Chicken Wings Recipe

Prep the wings

Pat wings dry with paper towels. If whole, separate into drumettes and flats and discard tips (or reserve for stock). Place wings in a large bowl.

Season and coat

Toss wings with baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 2 tbsp vegetable oil until evenly coated. The baking powder helps crisp the skin.

Cook the wings

Choose one method: Oven (recommended): Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer. Bake 40–50 minutes, flipping once at 25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Frying: Heat oil to 350°F (175°C) in a deep pot. Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.

Prepare sauce (Buffalo)

For Buffalo-style (Mild/Medium/Hot): In a small saucepan over low heat, melt 2 tbsp unsalted butter. Add 1/2 cup buffalo sauce base and 1/4 cup hot sauce (adjust hot sauce amount to desired heat). Stir until combined and warm but not boiling. Remove from heat.

Prepare sauce (BBQ)

For BBQ toss: Warm 1/2 cup BBQ sauce gently in a small saucepan until slightly thinned and warm, about 2–3 minutes.

Toss wings in sauce

Place cooked wings in a large clean bowl. Add about 1/2 cup of your chosen sauce (Buffalo or BBQ) and toss until evenly coated. For milder heat, use less hot sauce in the Buffalo or use only 1/4 cup sauce. For extra saucy wings, reserve 2–3 tbsp to serve.

Rest

Transfer tossed wings to a serving platter. Sprinkle with chopped parsley if using and serve immediately with lemon wedges on the side.

Prep potatoes: Wash and (optional) peel russets. Cut into 1/4–1/2-inch sticks. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with kitchen towels.

Cook fries: Choose method — Oven: Toss potato sticks with 1–2 tbsp oil and spread in a single layer on a baking sheet. Roast at 425°F (220°C) for 30–35 minutes, flipping halfway, until golden and crisp. Fry: Heat oil to 350°F (175°C) and fry in batches 3–5 minutes until golden, then drain on paper towels. Increase crispiness by a second fry at 375°F (190°C) for 1–2 minutes. Season immediately with 1 tsp kosher salt and 1/4 tsp black pepper.

Keep warm: Transfer fries to a warm oven (200°F/95°C) while finishing wings so everything is served hot.

Prepare sticks: Trim celery and cut into 3–4 inch sticks. Peel carrots and cut into similar lengths. Place in cold water briefly to crisp, then drain and pat dry.

Plate dips: Portion 1/4 cup ranch, 1/4 cup blue cheese and/or 1/4 cup extra BBQ into small ramekins. Arrange celery and carrot sticks alongside the dips.

Plate one serving: Arrange 2 lb of tossed wings (this recipe yields approximately 2 lb prepared — see servings) on a platter or individual plate with a generous portion of fries (from 1 lb potatoes) and a bunch of celery and carrot sticks. Add chosen dip to the plate. Offer extra sauce on the side.

Serving notes: Provide napkins and a small bowl for discarding bones. Recommend pairing: cold beer or iced tea.