Bone-in Wings Recipe

Prep

Pat the 8 bone-in chicken wings dry with paper towels. If wings are whole (drumette + flat), separate at the joint so you have 8 individual wing pieces total.

In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon aluminum-free baking powder. Toss the wings in the mixture until evenly coated. The baking powder helps crisp the skin when frying.

Pour about 1 cup neutral oil into a heavy-bottomed skillet or Dutch oven. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wing skin — it should sizzle steadily.

Working in a single layer (do not overcrowd), fry the wings for 8–10 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C). Smaller wings may cook faster; adjust time as needed. Transfer wings to a wire rack set over a sheet tray or paper towels to drain and rest for 3 minutes.

Classic Hot (Buffalo)

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1/2 cup hot sauce and whisk until combined and slightly warmed through (about 1–2 minutes). Remove from heat. Toss fried wings in a bowl with the sauce to coat evenly.

BBQ

Warm 1/2 cup BBQ sauce in a small saucepan over low heat until glossy and slightly reduced (about 2–3 minutes). If the sauce is too thick, add up to 1 teaspoon neutral oil to loosen. Toss wings in the warm sauce until thoroughly coated.

Mango Habanero

Warm 1/2 cup Mango Habanero sauce gently in a saucepan for 1–2 minutes to blend flavors. If desired, squeeze 1 lime wedge into the sauce for brightness. Toss wings in the sauce until evenly coated; serve with remaining lime wedge.

Plain / No Sauce

If serving plain, do not toss in sauce. Serve wings as-is, with ranch on the side for dipping.

Arrange the coated (or plain) wings on a serving platter. Serve immediately with 1/4 cup buttermilk ranch dressing in a small ramekin and 2 celery sticks on the side. Provide extra napkins.