Wing Combo Recipe

Prepare and season

Pat wings or boneless pieces dry with paper towels. In a large bowl combine 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp paprika. Toss the chicken in the seasoning to evenly coat.

Coating (optional for extra crisp or boneless)

If using boneless pieces or you prefer a crispy exterior, set up a dredge: in one shallow bowl whisk the egg with 2 tbs milk. In another bowl combine 0.5 cup all-purpose flour and 2 tbs cornstarch. Dip each piece first into the egg wash (if using) and then into the flour mixture, pressing to adhere. For traditional wings you can simply dust lightly with the flour/cornstarch mix for a light crust.

Heat oil

Pour about 1 to 1.5 cups vegetable oil into a heavy skillet or shallow fryer (enough to reach about 1 inch depth) and heat over medium-high until 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the wings

Working in a single layer (do not overcrowd), carefully lower the wings into the hot oil. Fry traditional wings for 10–12 minutes, turning occasionally, until the skin is golden-brown and internal temperature reaches 165°F (74°C). Boneless pieces will cook faster — about 4–6 minutes depending on size — until golden and cooked through. Transfer cooked wings to a wire rack set over a sheet pan or paper towels to drain. Sprinkle immediately with a pinch of salt if desired.

Finish

Let wings rest 2–3 minutes to settle juices. Toss with any sauce if desired (not required per menu) or serve plain with the house-made ranch or ketchup on the side.

Prepare potatoes

Wash and peel (optional) the 2 medium russet potatoes. Cut into 1/4–3/8 inch thick fries for a typical restaurant style. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Soak and dry

Soak the cut fries in cold water for at least 20 minutes (or up to 2 hours) to improve crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for crispier fries)

For extra-crisp fries, blanch in simmering water for 3–4 minutes, drain and chill briefly, or par-fry in 325°F (160°C) oil for 3–4 minutes until pale and slightly tender. Remove and let drain.

Final fry or oven method

For frying: heat oil in a deep pot or fryer to 375°F (190°C). Fry the fries in batches for 3–4 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. For oven method: toss dried fries with 2 tbs vegetable oil, spread in a single layer on a baking sheet, bake at 425°F (220°C) for 25–30 minutes turning once, until golden and crisp; season immediately after baking.

Serve fries

Keep fries warm and crisp by resting them on a wire rack for a minute, then serve alongside the 8-piece wings with ketchup or ranch for dipping.

Prepare sauces

Portion 1/2 cup house-made ranch dressing into a small ramekin and 1/4 cup ketchup into another. If using a homemade ranch, whisk together 1/2 cup mayonnaise (or buttermilk base), 2 tbs sour cream, 1 tbs chopped fresh parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt and 1–2 tbs milk to reach desired consistency.

Garnish

Sprinkle chopped parsley over the fries or wings if desired and serve with an optional lemon wedge for a light squeeze over the wings.