Jumbo Bone – In Chicken Wings Recipe

1. Trim and dry

Pat the jumbo bone-in chicken wings thoroughly dry with paper towels. Trim any excess skin or wing tips if desired.

2. Place the wings in a large bowl. Add kosher salt, black pepper, garlic powder, smoked paprika and vegetable oil. Toss thoroughly to coat each wing evenly. Let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).

3. If you want extra crispiness, combine flour, cornstarch and baking powder in a shallow dish. Lightly dredge each seasoned wing in the mixture, shaking off excess. Place coated wings on a wire rack while you heat the oil.

4. Heat neutral frying oil in a deep fryer or heavy Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor temperature.

5. Fry wings in small batches (4–6 wings) for 8–10 minutes until golden brown and an internal temperature of 165–175°F (74–79°C) is reached. If wings were dredged, they will take toward the longer end of the range. Do not overcrowd the pot; allow oil to return to temperature between batches.

6. Remove wings with a slotted spoon and drain on a wire rack set over a sheet pan. Let rest 3–5 minutes before tossing in sauce, or serve plain with sauce on the side.

7. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange seasoned wings in a single layer leaving space between pieces.

8. Bake for 35–45 minutes, flipping once halfway through, until skin is crisp and internal temperature reaches 165–175°F (74–79°C). If using the optional flour/cornstarch coating, baking time will be toward the longer end. For extra crispness, broil 1–2 minutes at the end—watch carefully to prevent burning.

9. Remove from oven and let rest 3–5 minutes before saucing or serving.

10. Warm selected sauces gently in a small pot or microwave until pourable (about 30–60 seconds). To serve tossed: place wings in a large bowl, pour 1/2 to 1 cup of sauce over wings and toss until evenly coated. Serve immediately.

11. Arrange wings on a platter with celery and carrot sticks. Garnish with chopped parsley if desired. Serve sauces on the side along with blue cheese or ranch dressing for dipping.

12. If providing multiple sauces, label each or serve in separate small bowls so guests can choose.

13. Ensure wings reach an internal temperature of at least 165°F (74°C). Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, or air-fry at 375°F (190°C) for 5–7 minutes.