100 Bone-in Wings Recipe

If using brine, prepare a large food-safe container or two hotel pans. In a pot, combine 2 liters of the cold water with the cup of kosher salt and cup of sugar; heat just until salt and sugar dissolve. Remove from heat and add the remaining cold water to cool the brine to room temperature. Add crushed garlic, peppercorns, and bay leaves.

Submerge the 100 wings in the cooled brine. Cover and refrigerate for 4 to 8 hours (no more than 12). After brining, drain the wings and pat very dry with paper towels. Discard brine.

If not brining, rinse wings and pat dry. Place wings in large mixing tubs or on trays. Evenly toss the wings with 5 tsp kosher salt, 3 tsp black pepper, 4 tsp garlic powder, and 3 tsp smoked paprika until lightly and evenly coated.

If using the cornstarch/baking powder coating for extra crispness: combine 2 cups cornstarch and 2 tbs baking powder in a large shallow pan. Working in batches (10–15 wings per batch), lightly dredge wings in the dry mix, shaking off excess. Place coated wings on wire racks set over sheet pans; allow to rest 15–20 minutes to let coating adhere and surface dry slightly.

Heat a commercial deep-fryer or large heavy stockpot with 6 liters of neutral oil to 350°F (175°C). Use a thermometer to monitor temperature. Fry wings in batches of 12–15 pieces to avoid crowding; each batch should take 8–10 minutes until skin is golden and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; adjust heat between batches.

As each batch finishes, transfer wings to clean wire racks over sheet pans to drain. For extra-crispy wings, double-fry: after the first fry, rest wings 5 minutes, then raise oil to 375°F (190°C) and fry 1–2 minutes more until very crisp.

If you prefer oven-baking: preheat ovens to 425°F (220°C). Arrange wings on wire racks over sheet pans (do not crowd). Bake 35–45 minutes, flipping halfway, until skin is browned and crisp and internal temperature is 165°F (74°C).

To make Buffalo sauce, melt 5 cups (about 1.1 kg) unsalted butter in a large wide saucepan over medium-low heat. Whisk in 6 cups hot sauce, 1 cup white vinegar, 1 cup honey, and 4 tsp Worcestershire sauce. Warm gently until combined and glossy; do not boil. Taste and adjust balance of heat/sweetness to your preference.

Place finished wings in large hotel pans or clean bowls by batches (about 12–20 wings per pan). Pour or toss the wings with an appropriate amount of sauce—approximately 1/2 to 3/4 cup sauce per 12 wings depending on desired sauciness. Toss gently and evenly so wings are coated but not drowning in sauce.

Arrange sauced wings on serving trays. Serve immediately with celery sticks and blue cheese dressing on the side.