Wing Fest Recipe

Prep the wings

Pat the wings dry with paper towels. If not already split, separate wing tips (discard or reserve for stock), then split into drumettes and flats. Place wings in a very large bowl or hotel pan.

Season and coat

Sprinkle kosher salt, black pepper, baking powder, garlic powder, and onion powder over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps create crisp skin during cooking.

Rest

Transfer coated wings to a single layer on a rack set over a sheet pan and refrigerate uncovered for at least 1 hour and up to 8 hours. This helps dry the skin for better crisping.

Cook (Fry method - recommended for catering/crispness)

Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels or on a wire rack.

Alternative Cook (Oven method)

Preheat oven to 425°F (220°C). Line sheet pans with foil and set a wire rack on each pan. Place wings in a single layer. Bake for 35–45 minutes, flipping once halfway, until browned and crispy and internal temp is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end watching carefully.

Make the sauce

Combine unsalted butter and hot sauce in a medium saucepan over low heat. Stir until butter is fully melted and sauce is homogenous. Whisk in Worcestershire sauce, apple cider vinegar, honey (if using) and cayenne (if using) until smooth. Keep warm but do not boil.

Toss wings in sauce

Place cooked wings in a large mixing bowl or hotel pan. Pour buffalo sauce over wings and toss gently but thoroughly to coat each wing. For catering, keep a portion of plain wings separate if guests want dry or different sauces.

Apply dry rub

If serving BBQ-style wings instead of buffalo, while wings are hot, place them in a large bowl, sprinkle the BBQ dry rub evenly and toss to coat. The residual heat will help the sugar and spices adhere. Alternatively, after coating, give them a quick glaze with warmed BBQ sauce if desired.

Portion blue cheese and ranch dressing into serving containers. Arrange celery and carrot sticks on platters around the wings. Garnish wings with chopped parsley and provide lemon wedges on the side. For catering, keep hot wings in insulated containers or chafing pans to maintain temperature up to service; place cold dips in refrigerated inserts or on ice.