Wings Recipe

Name: Mitten & Boot Cafe & Fine Foods Wings Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (split into drumettes and flats); 2 cups vegetable oil (for frying) or neutral oil for baking; 1 tbs baking powder (aluminum-free); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 tsp paprika (smoked or sweet); 0.5 cups Frank's-style hot sauce (or your preferred buffalo sauce); 2 tbs unsalted butter; 1 tsp honey (optional, for a honey-buffalo finish); 0.25 cups barbecue sauce (optional alternative); 0.5 cups ranch dressing; 0.5 cups blue cheese dressing; 3 stalks celery sticks (trimmed into 3–4 inch pieces); 2 large carrot sticks (peeled and cut into 3–4 inch pieces)

Inspired by Mitten & Boot Cafe & Fine Food

Time55m

Serves4

Served with choice of ranch or blue cheese dressing, celery sticks & carrots.

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Ingredients

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Wings

2 lbs chicken wings (split into drumettes and flats)

2 cups vegetable oil (for frying) or neutral oil for baking

1 tbs baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1 tsp paprika (smoked or sweet)

Sauces (choose one or prepare both)

1/2 cups Frank's-style hot sauce (or your preferred buffalo sauce)

2 tbs Unsalted butter

1 tsp honey (optional, for a honey-buffalo finish)

1/4 cups barbecue sauce (optional alternative)

Dips & Veggies

1/2 cups ranch dressing

1/2 cups blue cheese dressing

3 stalks celery sticks (trimmed into 3–4 inch pieces)

2 large carrot sticks (peeled and cut into 3–4 inch pieces)

Method

Wings

Prep and dry

Pat the chicken wings fully dry with paper towels. Dry wings help achieve crisp skin. If wings are whole, cut at joint to separate drumettes and flats; discard wing tips or save for stock.

Season and coat

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and paprika. Add the wings and toss thoroughly so each piece has a light, even coating of the baking powder mixture. Let sit 10–15 minutes on a rack in the refrigerator to further dry the skin (optional but recommended).

Frying (method A - traditional, crispy)

Heat 2 cups of oil in a heavy pot or deep fryer to 375°F (190°C). Working in batches, carefully lower wings into the hot oil and fry 8–10 minutes until crisp and cooked through (internal temperature 165°F / 74°C). Remove wings with a slotted spoon to a paper-towel-lined tray and let rest 2–3 minutes.

Baking (method B - oven, lower-fat)

Preheat oven to 425°F (220°C). Place seasoned wings on a wire rack set over a baking sheet (lined with foil for easy cleanup). Bake 35–45 minutes, turning once halfway through, until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). Optionally broil 1–2 minutes at the end to further crisp the skin—watch carefully to avoid burning.

Sauces (finish)

Classic Buffalo

While wings are finishing, make the buffalo sauce. In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 1/2 cup hot sauce and 1 tsp honey (if using) until combined and warm; do not boil. Remove from heat.

BBQ option

For a barbecue finish, gently warm 1/4 cup barbecue sauce in a small pan until loose and slightly reduced, about 2–3 minutes.

Tossing wings in sauce

Place the cooked wings in a large heatproof bowl. Pour the warm buffalo or barbecue sauce over the wings, then toss quickly and evenly until each wing is coated. For an extra saucy finish, reserve a little sauce to serve on the side.

Dips & Veggies

Prepare accompaniments

Arrange celery sticks and carrot sticks on a platter. Place small bowls of ranch and blue cheese dressing alongside. If serving both dressings, label or place spoons so guests can choose.

Serve

Transfer sauced wings to the platter with the veggies and dips. Serve immediately while wings are hot and crisp.