10 Wings & Fries Recipe

Prepare and dry wings

Pat the 10 chicken wings dry with paper towels. If whole, optionally separate into flats and drumettes at the joint. Dry skin is essential for crisping.

Season and coat

In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp baking powder, 1 tsp garlic powder, and 1 tsp paprika. Add the wings and toss thoroughly so each piece is evenly coated with the dry mix. The baking powder helps dry the skin and increase crispiness.

Rest before cooking

Place the coated wings on a wire rack set over a sheet tray and refrigerate uncovered for 20–30 minutes if time allows (this further dries the skin). If short on time, you may proceed immediately.

Oven method (recommended for 10 wings)

Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Arrange wings in a single layer on the rack without overcrowding. Bake 25 minutes, then flip each wing and bake an additional 10–15 minutes until skin is deep golden-brown and internal temperature reaches 165°F (74°C). Total oven time ~35–40 minutes.

Alternative: Frying method

Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and crisp and internal temp 165°F (74°C). Drain on a rack or paper towels for 2 minutes before saucing.

Alternative: Air fryer

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (cook in 1–2 batches). Cook 20–25 minutes, shaking or flipping halfway, until crisp and fully cooked.

Make the sauce

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Add 1/2 cup hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk and warm gently until butter is fully incorporated and sauce is glossy, about 2–3 minutes. Do not boil. Taste and adjust sweetness or heat as desired.

Toss wings in sauce

Place cooked wings in a large clean bowl. Pour the warm sauce over the wings and toss gently but thoroughly so every wing is evenly coated. If you prefer a saucier finish, add a little extra melted butter or hot sauce to achieve desired consistency.

Prepare potatoes

Wash and (optionally) peel 2 medium russet potatoes. Cut into 1/4- to 1/2-inch thick matchstick fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; this yields crispier fries. Pat completely dry with towels.

Optional toss with cornstarch

If you want extra-crisp fries, toss the dried potato sticks with 1 tsp cornstarch until evenly dusted, then add 3 tbsp oil and toss to coat.

Oven-baked fries

Preheat oven to 425°F (220°C) if not already hot from the wings. Spread the oiled fries in a single layer on a parchment-lined sheet pan, leaving space between pieces. Bake 20–30 minutes, turning once halfway through, until golden and crisp. Season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika immediately after removing from oven.

Fried fries

For deep-fried fries: heat oil to 325°F (160°C). Fry blanched (if you blanched) or raw fries in batches 3–4 minutes until pale and slightly tender. Remove and drain. Increase oil to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. Drain and season with salt, pepper and paprika.

Plate the sauced wings alongside the fries. Garnish the fries with chopped parsley if using. Serve with 1/2 cup ranch or blue cheese dressing and lemon wedges on the side. Enjoy while hot.