50 Wings Recipe

Prepare wings

If not already separated, separate wings into drumette and flat at the joint; discard wing tips or save for stock. Pat all 50 wings very dry with paper towels.

Trim and score

Trim any excess skin or fat. Lightly score the skin on the flats with a knife to help render fat and achieve crispness during cooking.

Place wings in a large rimmed sheet pan or two large bowls and refrigerate uncovered for 1 hour if you want extra-crispy skin (optional).

Make brine

In a very large container or bucket, dissolve 3 tablespoons kosher salt and 1 tablespoon sugar into 6 cups cold water. Add 1 teaspoon garlic powder and the ice cubes to cool quickly. Stir until salt is mostly dissolved.

Submerge the wings in the brine. If necessary, add a little more cold water to cover. Brine in the refrigerator for 30 minutes to 2 hours (30 minutes is fine for already-fresh wings; 2 hours gives more seasoning). Do not over-brine.

After brining, drain wings, rinse briefly under cold water, and pat completely dry with paper towels.

Dry-coat

Combine 4 tablespoons baking powder, 4 tablespoons kosher salt and 2 teaspoons black pepper in a large mixing bowl. Add the drained, dried wings and toss thoroughly so each wing receives a light, even dusting of the baking powder/salt mixture. This helps crisp the skin during cooking. Shake off any large clumps.

Heat oil

In one or two large deep fryers or heavy stockpots, pour vegetable oil to a depth of about 3–4 inches (you'll need roughly 5–8 cups depending on pot size). Heat oil to 350°F (175°C). Use a thermometer and maintain temperature between 325–350°F while frying.

Fry in batches

Working in batches of 8–12 wings (do not overcrowd), gently lower wings into the oil. Fry for 8–10 minutes per batch, turning if necessary, until skin is deep golden and internal temperature reaches 165°F (74°C). Transfer wings to a wire rack set over sheet pans to drain and rest for 5 minutes. Repeat until all wings are cooked.

If you prefer extra-crispy wings, after resting for 5 minutes, return wings for a quick double-fry at 375°F (190°C) for 1–2 minutes until blistered and extra-crisp. Drain on racks.

Prepare oven and pan

Preheat oven to 425°F (220°C). Line several sheet pans with foil and set wire racks on the pans. Lightly spray racks with nonstick spray.

Bake

Spread wings in a single layer across the racks (use multiple pans if needed). Bake for 35–45 minutes, flipping once halfway through, until skin is deep golden and internal temperature is 165°F (74°C). For crispier skin, finish under the broiler for 2–4 minutes watching closely to avoid burning.

Make glaze

In a medium saucepan over low heat, melt 1 cup unsalted butter. Add 2 cups hot sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons honey, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Whisk until smooth and warmed through, but do not boil. Keep warm on the lowest heat.

Toss wings in glaze

Place cooked wings (8–12 at a time) in a large, clean mixing bowl. Pour about 1/2 to 3/4 cup glaze over the wings and toss gently but thoroughly so each wing is evenly coated. Taste and adjust: add more glaze for saucier wings or less for lightly coated. Transfer glazed wings to a serving tray or back to a rack for a minute to set.

Repeat until all wings are glazed.

Warm BBQ sauce

In a saucepan combine 3 cups barbecue sauce, 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar. Warm gently until combined and honey-like in consistency. Use as an alternative glaze to toss wings as described above.

Arrange

Arrange wings on large serving platters. Provide bowls of blue cheese and ranch dressing, and pile celery and carrot sticks alongside.

If serving multiple sauces, label platters or serve wings plain with glaze on the side so guests can choose. Serve hot.

Leftovers: cool completely, refrigerate in airtight containers up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to refresh crispness, or re-fry quickly for 1–2 minutes at 375°F.