Legendary Chicken Wings (50) Recipe

Trim and prepare

If whole wings were provided, separate into drumettes and flats and remove wing tips. Pat all pieces dry with paper towels.

Place the 50 wing pieces in a large container or two large zip-top bags. Pour in the 6 cups buttermilk. Add 3 tsp garlic powder, 2 tsp onion powder, 2 tbsp kosher salt and 2 tsp black pepper. Mix or massage so each piece is coated.

Cover and refrigerate for at least 2 hours and up to 8 hours. This tenderizes and seasons the meat.

About 30 minutes before frying, remove wings from refrigerator so they come closer to room temperature. Set up a breading station: place the flour (6 cups) mixed with 1 cup cornstarch, 2 tbsp paprika, 1 tbsp cayenne, 2 tsp salt, 2 tsp freshly ground black pepper and 2 tsp garlic powder in a very large shallow tray or bowl and whisk to combine.

Working in small batches (8–12 pieces), lift wings from the buttermilk letting excess drip off, then dredge thoroughly in the flour mix, pressing to form an even, light coating. Shake off excess and place on a wire rack set over a sheet pan. Repeat until all wings are breaded. Let the breaded wings rest on the rack for 15–20 minutes to help the coating adhere.

Heat a deep heavy pot or a deep fryer with about 5–6 cups neutral oil to 350°F (175°C). Use a thermometer to maintain temperature. If you don’t have a thermometer, oil should bubble steadily around a test piece without smoking.

Fry wings in batches (do not overcrowd) — about 8–10 pieces per batch depending on pot size — for 10–12 minutes, turning once or twice, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil at 325–350°F — you can start at 350°F for initial color then reduce slightly if needed to finish cooking without overbrowning.

Using a slotted spoon or spider, transfer cooked wings to a wire rack set over a sheet pan to drain and keep crisp. If needed, keep finished wings warm in a 200°F (95°C) oven while you finish remaining batches.

Prepare or warm the two sauces you’ve chosen (quantity listed is 3 cups each to ensure enough to toss 50 wings). For store-bought sauces, pour into separate large heatproof bowls. If you want to slightly temper or loosen sauces, melt 2 tbsp butter into each sauce and whisk until smooth; heat gently on the stove over low heat to serving temperature (do not boil). Use remaining 2 tbsp butter for any additional tempering.

Working quickly but in manageable batches, place 6–10 hot wings into one sauce bowl, toss with tongs until evenly coated (about 20–30 seconds). Remove to a clean wire rack or roomy serving pan. Repeat for the second sauce and remaining wings, so you have half tossed in one sauce and half in the other (or mix proportions as desired).

Optionally, for extra crispness, after tossing briefly, place the sauced wings back on the wire rack and bake 5 minutes at 375°F (190°C) to help set the sauce—this is especially useful for thicker sauces like BBQ.

Arrange the two sauced wing piles on serving platters, sprinkle chopped fresh parsley over the wings for color, and serve immediately with blue cheese dressing and celery sticks on the side.

Yield: 50 wings. Serve hot; provide extra napkins and small bowls of extra sauce for dipping.