Blue Plate Wings* Recipe

Prep

Pat wings dry thoroughly with paper towels. Season wings evenly with 1 tsp kosher salt and 1 tsp black pepper; let sit at room temperature 15 minutes (or refrigerate up to 2 hours for better flavor).

Prepare coating

In a large bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika and 1 tsp garlic powder until uniform.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed Dutch oven or deep skillet to create a 2–3 inch deep oil bath. Heat over medium-high until thermometer reads 350°F (175°C).

Coat wings

Toss wings in the flour mixture, pressing lightly so the coating adheres. Shake off excess. For a lighter crust you can dip briefly in a bowl of cold water or buttermilk before dredging, but it's optional.

Fry - first stage

Working in batches (do not overcrowd), fry wings at 325°F (160°C) for 8–9 minutes until cooked through but not deeply browned. Remove to a wire rack to rest 5 minutes.

Fry - second stage

Increase oil temperature to 375°F (190°C). Fry wings again in batches 2–3 minutes until golden-brown and crisp. Drain on a wire rack lined with paper towels. Keep warm in a low oven (200°F / 95°C) if needed.

Make sauce

In a small saucepan over low heat, melt 1/2 cup butter. Stir in 3/4 cup hot sauce, 1 tbsp apple cider vinegar, 1/2 tsp Worcestershire, 1 tsp honey and 1/4 tsp salt. Whisk until smooth and warmed through. Do not boil.

Toss wings

Place hot wings in a large mixing bowl. Pour sauce over wings and toss vigorously so each piece is fully coated. Serve immediately with ranch or blue cheese and celery.

Make sauce

In a skillet over medium heat, melt 1/2 cup butter. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, not browned. Remove from heat and stir in 1/2 cup grated Parmesan, 1 tsp lemon juice, 2 tbsp chopped parsley and 1/4 tsp salt until combined.

Toss wings

Add hot wings to the skillet (or pour sauce over wings in a bowl) and toss to coat thoroughly. Sprinkle extra Parmesan and parsley if desired. Serve with ranch or blue cheese.

Make sauce

In a small saucepan over low heat, melt 1/4 cup butter. Whisk in 1/4 cup hot sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tbsp honey until glossy and warmed through. Stir in 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions off heat.

Toss wings

Place wings in a bowl, pour sauce over them and toss to coat. Garnish with extra sesame seeds and green onions. Serve with ranch or blue cheese if desired.

Apply rub

While wings are still hot from the fryer, place them in a large bowl. Sprinkle the creole dry rub (combine all rub ingredients first) evenly over the wings and toss vigorously so the spices adhere to the hot surface.

Serve

Transfer wings to a platter, garnish with chopped parsley if desired, and serve immediately with ranch or blue cheese.

Finish simple

For naked wings, simply season fried wings with the extra 1/4 tsp kosher salt and pepper to taste while hot. Serve with your choice of ranch or blue cheese and celery sticks.

Place 1/2 cup ranch or blue cheese dressing in small bowls for dipping. Cut celery into sticks and arrange alongside wings. Offer additional parsley, lemon wedges or extra hot sauce at the table.