Molly's Wings Recipe

Pat the wings very dry with paper towels. Remove any excess moisture — this helps them crisp.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder draws moisture from the skin and promotes crisping.

Arrange the wings on a wire rack set over a sheet pan and refrigerate, uncovered, for at least 1 hour or up to 4 hours. If short on time, let rest at room temperature for 20–30 minutes.

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Working in batches (do not overcrowd), gently lower wings into the hot oil. Fry for 8–10 minutes per batch until skin is deep golden-brown and the internal temperature at the thickest part reaches 165°F (74°C). Thinner flats may cook faster; adjust time accordingly. Maintain oil temperature between 325–350°F by adjusting heat.

Using a slotted spoon or spider, transfer fried wings to a wire rack set over a sheet pan to drain for 2–3 minutes. Repeat with remaining wings.

Hot Buffalo Sauce

In a small saucepan over low heat, melt unsalted butter. Stir in hot sauce, white vinegar and honey. Whisk until smooth and warmed through. Taste and add a pinch of salt if needed. Keep warm on the lowest heat.

Mild Buffalo Sauce

Melt butter in a small saucepan, whisk in mild hot sauce mixture or Frank's+ketchup, vinegar and honey until smooth and warm. Keep warm.

BBQ Sauce

Combine bottled BBQ sauce, apple cider vinegar, honey or brown sugar and Worcestershire in a small saucepan. Warm gently until combined and slightly thickened, about 2–3 minutes.

Honey Sriracha

In a small bowl or saucepan, whisk sriracha, honey, lime juice and soy sauce until glossy and smooth. Warm gently for 1–2 minutes; do not boil.

Old Bay Butter Sauce

Melt butter in a small pan, stir in Old Bay seasoning and lemon juice. Warm and whisk to emulsify.

Thai Chili Glaze

Combine sweet Thai chili sauce, rice vinegar, soy sauce and lime juice in a small saucepan. Warm until slightly loose and glossy, 1–2 minutes.

Garlic Parmesan

Melt butter over low heat, add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, whisk in grated Parmesan, chopped parsley and a pinch of pepper.

Umami Chili Garlic

Heat 1 tsp neutral oil in a small skillet over medium-low heat, sauté minced garlic until aromatic (30 seconds). Lower heat, stir in gochujang, soy sauce, mirin/honey and rice vinegar. Cook 1 minute until glossy; finish with toasted sesame oil. Keep warm.

Place a batch of hot wings in a large clean mixing bowl. Pour about 1/3 to 1/2 cup of your chosen warm sauce over the wings (adjust to taste) and toss vigorously until each wing is evenly coated. For a lighter glaze, add less sauce; for saucier wings, add more.

Transfer tossed wings to a serving platter. Sprinkle with any finishing touches (extra grated Parmesan for garlic parm, chopped parsley for freshness, or an extra dusting of Old Bay for Old Bay wings).

Serve immediately with celery and carrot sticks and blue cheese or ranch dressing on the side.