The Shaw Wings Recipe

Trim & Pat Dry

If not already separated, cut wing tips off and separate drumettes from flats. Rinse briefly and pat each piece thoroughly dry with paper towels. Moisture prevents crisping.

In a large bowl, toss wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps promote extra crispiness during cooking. Let sit uncovered in the refrigerator for 30–60 minutes (or at least 20 minutes at room temperature) to dry the skin further.

Heat Oil

Pour oil into a deep skillet or medium saucepan to a depth of about 1–1.5 inches (enough to shallow-fry) or use a deep fryer. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should sizzle steadily but not smoke.

When oil reaches temperature, fry wings in batches of 6–8 pieces so they don't crowd. Cook 8–10 minutes per batch, turning once or twice, until skin is deep golden brown and internal temperature reads 165°F (74°C). Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan or paper towels.

Oven Alternative (Crispier, Healthier Option)

Preheat oven to 425°F (220°C). Place a wire rack on a sheet pan and spray rack lightly with oil. Arrange coated wings in a single layer with space between. Bake 25 minutes, flip, then bake another 15–20 minutes until deeply golden and crisp. For extra crispness, broil 2–3 minutes while watching carefully.

Buffalo Sauce (if chosen)

In a small saucepan over low heat, combine 1/2 cup hot sauce (such as Frank's) with 4 tablespoons (1/4 cup) unsalted butter. Stir until butter melts and sauce is smooth and warm. Remove from heat.

Honey-Sriracha (if chosen)

Whisk together 1/4 cup honey, 2 tablespoons Sriracha, 1 tablespoon rice vinegar, and a pinch of salt in a small bowl or saucepan. Warm gently until combined and pourable.

Garlic-Parmesan (if chosen)

Melt 2 tablespoons butter in a small saucepan, add 1 large garlic clove minced, cook 30 seconds until fragrant (do not brown), remove from heat and stir in 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley.

BBQ (if chosen)

Warm 1/2 cup of your favorite BBQ sauce in a small saucepan until just simmering, stirring to loosen and heat through.

Place cooked wings in a large clean bowl. Pour the chosen warm sauce(s) over the wings — use about 1/2 cup sauce per 2 lbs wings — and toss gently but thoroughly until each wing is evenly coated. For people who prefer 'plain', reserve some wings before tossing.

Arrange tossed wings on a platter. Sprinkle chopped parsley over the wings for color. Serve immediately with blue cheese or ranch dressing, celery sticks, and lemon wedges if using.

Leftovers: Cool completely, store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.