Pepp's Wings Recipe

Prepare wings

If not already split, separate wing tips (discard or save for stock), then cut each wing at the joint into drumette and flat. Pat wings very dry with paper towels — moisture prevents crisping.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps draw moisture from the skin and promotes crispness. Let sit uncovered on a wire rack in the refrigerator for 30–60 minutes (or up to 4 hours) to dry further — this improves texture.

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer to a level that will safely cover the wings (about 2–3 inches). Heat oil to 375°F (190°C). Use a thermometer to maintain temperature.

First fry (optional two-stage method)

For the crispiest result, fry wings in batches for 6–7 minutes at 325°F (163°C) until cooked through but not deeply browned. Remove and drain on a wire rack or paper towels. Let rest 8–10 minutes.

Second fry / crisp

Increase oil temperature to 375°F (190°C). Fry wings again in batches for 2–3 minutes until golden-brown and very crisp. Internal temperature should read 165°F (74°C). Drain on a wire rack set over a sheet pan or on paper towels. Season lightly with a pinch of salt while hot if desired.

Alternative oven method

If you prefer not to fry: preheat oven to 450°F (230°C). Place wings on a wire rack over a sheet pan, brush very lightly with oil, and bake 25–30 minutes turning once, then broil 2–3 minutes to crisp. Note: frying gives the best traditional texture.

Melt and combine

In a medium saucepan over low heat, melt the butter. Add hot sauce, honey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and red pepper flakes. Whisk gently until sugar dissolves and sauce is glossy, about 2–3 minutes. Do not boil aggressively; keep at a low simmer to meld flavors.

Adjust seasoning

Taste the sauce and add lemon juice and more salt or honey to balance heat and acidity as needed. Remove from heat and keep warm.

Toss wings in sauce

Place fried (or baked) wings in a large, clean mixing bowl. Pour the warm Pepp's sauce over the wings and toss gently but thoroughly with tongs until wings are evenly coated.

Optional finishing

If you like a slightly tackier glaze, return sauced wings briefly to a 400°F (200°C) oven for 3–5 minutes on a sheet pan to set the glaze, watching carefully to avoid burning the sugars.

Transfer sauced wings to a platter. Sprinkle with chopped fresh parsley if desired. Serve immediately with celery sticks and ranch or blue cheese dressing on the side.