Wings Combo Recipe

Prepare wings

Pat the 10 chicken wings dry with paper towels. If wings are whole, separate into drumettes and flats and discard or reserve tips. Drying helps crisping.

Season and coat

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss the wings in the dry mix until evenly coated. Shake off excess.

Heat oil

In a deep, heavy skillet or Dutch oven, add about 1 cup of vegetable oil (enough to reach ~1.5 inches deep). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

Fry wings

Working in a single layer and not overcrowding (fry in 2 batches if necessary), carefully place wings in hot oil. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Remove wings to a wire rack or paper towel–lined tray to drain.

Optional: Make buffalo-style sauce

If you want sauced wings, melt 1 tbs unsalted butter in a small saucepan over low heat, then stir in 3 tbs hot sauce until fully combined and warm. Place the drained hot wings in a large bowl, pour the sauce over and toss until evenly coated. Garnish with 1 tbs chopped fresh parsley if desired.

Finish

If you prefer dry or seasoned wings, instead of tossing in hot sauce, sprinkle an extra pinch of salt or your favorite dry rub and serve immediately.

Prep potato

Peel the medium russet potato if desired, then cut into 1/4- to 1/2-inch sticks. Rinse cut fries in cold water to remove surface starch, then dry thoroughly with a clean kitchen towel or paper towels.

Optional: dust with cornstarch

For extra crispness, toss the dried fries lightly with 1/2 tbs cornstarch so they have a very thin dusting.

Heat oil for fries

In a deep fryer or a heavy pot, heat 2 cups vegetable oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, a small piece of potato should produce gentle bubbles but not vigorous frying.

Blanch fries (first fry)

Add fries in a single layer and cook for 3–4 minutes until softened but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final crisping.

Final fry

Return blanched fries to hot oil in batches and fry for 2–3 minutes until golden and crisp. Remove, drain on paper towels, then immediately season with 1 tsp salt and 1/4 tsp black pepper (optional).

Chill or open the can of pop and serve with the wings and fries. Portion 2 tbs of ranch or blue cheese dressing into a small ramekin for dipping. Place wings and fries on a plate or tray; serve wings hot with fries and the chilled can of pop on the side.