Wings Recipe

Trim and dry

Pat the wings thoroughly dry with paper towels. If whole wings are used, cut at the joints to separate drumettes and flats; discard wing tips or save for stock.

Place the dry wings in a large bowl or on a tray. Sprinkle kosher salt and black pepper evenly over the wings and toss to coat.

In a small bowl combine baking powder, garlic powder, onion powder, and smoked paprika. Sprinkle this mixture evenly over the wings and toss until wings are evenly coated. The baking powder helps dry the skin and promote browning and crispness.

Arrange the coated wings in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour and up to overnight. This step improves skin dryness and crispiness.

Place a deep heavy pot or a deep-fryer on the stove and add oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 40–50 seconds.

Working in batches (do not overcrowd), carefully lower wings into the hot oil using a slotted spoon or spider. Fry wings for 8–10 minutes per batch until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Thicker pieces may take up to 12 minutes. Maintain oil temperature near 325–350°F by adjusting heat between batches.

Use a slotted spoon to transfer fried wings to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes before saucing.

If serving plain: transfer wings to a serving platter and garnish with chopped parsley if desired.

If serving buffalo-style: In a small saucepan or microwave-safe bowl, combine melted butter, hot sauce, and honey (if using). Warm gently and whisk until combined. Place fried wings in a large mixing bowl, pour sauce over them, and toss quickly to coat evenly.

Arrange wings on a platter with celery sticks and a small bowl of blue cheese or ranch dressing for dipping. Serve immediately while hot and crispy.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.