Chicken Wings & Fries Or Tots Recipe

Prep and dry

Pat wings dry thoroughly with paper towels. Removing surface moisture helps them crisp. If whole wings, separate at the joint into drumettes and flats and discard wing tips or reserve for stock.

Season and coat

In a large bowl, toss the dried wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until evenly coated. Add 1 tablespoon vegetable oil if using to help the coating adhere.

Refrigerate (recommended)

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes. This further dries the skin and improves crisping.

Oven bake for crispy wings (preferred)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on the wire rack with space between pieces. Bake for 20 minutes, then flip and bake another 10–15 minutes until deep golden and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crispness, broil 1–2 minutes while watching closely.

Alternative: Frying

Heat 1–2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches 6–8 minutes until golden-brown and cooked through. Drain on paper towels and keep warm.

Sauce finish (optional)

For buffalo-style: melt 2 tablespoons butter in a small saucepan, stir in 1/4 cup hot sauce and 1 tablespoon honey (optional), warm until combined. Toss finished wings in the sauce to coat. For dry-style, sprinkle a little extra smoked paprika and chopped parsley.

Serve

Place wings on a platter, garnish with chopped parsley if using, and serve immediately with ranch or blue cheese dressing on the side.

Choose cooking method

Decide whether to bake or fry your fries/tots. Both frozen fries and tots can be baked for convenience; for extra crispness, shallow- or deep-fry fresh-cut fries.

Baking (recommended for frozen)

Preheat oven to 425°F (220°C). Spread 1 lb frozen fries or tots in a single layer on a rimmed baking sheet. Toss lightly with 2 tablespoons oil and 1 teaspoon salt and 1/2 teaspoon garlic powder if desired. Bake 18–25 minutes, flipping once halfway, until crisp and golden.

Pan-fry (for extra crisp)

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add frozen fries or tots in a single layer (cook in batches if needed). Cook, turning occasionally, until crisp and browned, about 10–12 minutes. Drain on paper towels and season with salt immediately.

Deep-fry (fresh or frozen)

Heat oil to 350°F (175°C). Fry fries or tots in small batches until golden and crisp (3–5 minutes for frozen, longer for fresh-cut). Drain and season with salt.

Finish and serve

Transfer fries or tots to a serving dish. Taste and adjust seasoning. Serve alongside the wings with dipping sauces.

Arrange a portion of fries or tots next to a pile of crispy wings. Provide ramekins of ranch or blue cheese dressing and any extra sauce. Offer napkins and enjoy hot.