50 Bone-in Wings Recipe

Prepare wings

If not already separated, cut whole wings at the joint to separate drumettes and flats; discard wing tips (or reserve for stock). Pat all 50 pieces very dry with paper towels — dryness is essential for proper browning and crisping.

Place wings in a very large bowl or two medium bowls. Add kosher salt, black pepper, garlic powder, onion powder, paprika and neutral oil. Toss thoroughly to coat each wing. Cover and refrigerate for at least 30 minutes and up to 4 hours. If refrigerating longer than 30 minutes, bring wings back to near room temperature for 20 minutes before cooking to ensure even cooking.

If you want extra-crispy skin (recommended for baked or oven-roasted wings), in a small bowl combine baking powder and cornstarch. Sprinkle this mixture evenly over the wings and toss to coat each piece lightly. Baking powder helps the skin blister and crisp; do not use baking soda.

Preheat & arrange

Preheat oven to 425°F (220°C). Line two or three large rimmed baking sheets with foil and place wire racks on the sheets. Spray racks lightly with oil or nonstick spray. Arrange wings in a single layer, skin side up, spacing them so hot air circulates; do not crowd. For 50 wings you will likely need 2–3 sheets and may need to roast in two batches depending on oven size.

Roast

Roast wings for 25 minutes, then rotate pans and flip wings. Roast an additional 15–20 minutes until skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If wings are not crisp enough, finish under the broiler for 2–3 minutes, watching carefully to avoid burning.

For deep frying, heat 3–4 inches of neutral oil in a large, heavy pot to 350°F (175°C). Fry wings in batches of 8–10 for about 8–10 minutes per batch until golden-brown and cooked through. Drain on a paper-towel-lined sheet, then hold in a warm oven (200°F/95°C) while finishing remaining batches.

Make the sauce

In a large saucepan or skillet over low heat, melt the unsalted butter. Add the hot sauce, light brown sugar (if using), honey (if making honey buffalo), and apple cider vinegar. Whisk and warm gently until combined and glossy; do not boil. Taste and adjust — add a pinch of salt, more vinegar for tang, or more honey for sweetness.

Toss wings in sauce

Place roasted or fried wings in a very large mixing bowl (work in two batches if needed). Pour about two-thirds of the warm sauce over the wings and toss gently but thoroughly to coat. Reserve the remaining sauce for serving or to re-coat if needed. Transfer coated wings to a serving platter or pans.

Arrange wings on platters. Garnish with chopped fresh parsley if desired. Serve immediately with blue cheese and ranch dressings and celery sticks on the side. Provide small bowls of reserved sauce for guests who want extra.

If preparing ahead: keep wings warm in a single layer in a low oven (200°F/95°C) and toss with fresh sauce right before serving to keep skin crisp.