Jumbo Wings Recipe

Prepare and dry

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps create crisp skin.

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss until evenly coated. Let rest 20 minutes at room temperature (or refrigerate uncovered for 1 hour for extra crispness).

If frying: heat vegetable oil in a large heavy pot or deep fryer to 375°F (190°C). If shallow-frying or pan-frying: heat oil in a large deep skillet to medium-high until shimmering.

Fry wings in batches (do not overcrowd) until golden brown and internal temperature reaches 165°F (74°C), about 8–10 minutes for jumbo wings depending on size. Transfer to a wire rack set over a baking sheet to drain. For extra crispness, you can place wings in a 400°F (200°C) oven for 5 minutes after frying.

While wings cook, make the sauce. In a small saucepan over low heat, melt the unsalted butter, stirring to avoid browning.

Once butter is melted, whisk in the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder and cayenne pepper (if using). Warm gently until just combined and slightly thickened, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm.

When wings are cooked and still hot, place them in a large heatproof bowl. Pour the warm Buffalo sauce over the wings and toss with tongs until each wing is evenly coated.

In a medium bowl combine mayonnaise, sour cream and buttermilk. Whisk until smooth.

Stir in the crumbled bleu cheese, lemon juice, Worcestershire sauce, garlic powder, kosher salt and black pepper. For a smoother dressing, pulse briefly in a food processor or blender (optional). Adjust consistency with extra buttermilk if you prefer a thinner dressing. Chill at least 20 minutes to let flavors meld.

Arrange coated wings on a platter. Sprinkle additional crumbled bleu cheese over the wings if desired. Serve immediately with chilled bleu cheese dressing and celery and carrot sticks on the side.

Leftovers: refrigerate cooled wings and dressing separately in airtight containers up to 3 days. Reheat wings in a 400°F (200°C) oven until warmed through and re-crisped, about 8–10 minutes.