Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels to remove surface moisture. If whole wings are used, separate into drumettes and wingettes and discard tips (or save for stock). Drying is critical for crispiness.

Season and coat

In a large bowl, combine kosher salt, black pepper, garlic powder, paprika and baking powder. Toss the dried wings in the mixture until evenly coated. Let rest on a wire rack set over a baking sheet for 15–20 minutes at room temperature to allow the coating to adhere and the skin to dry slightly.

Heat oil

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1½–2 inches (roughly 1.5 cups for a medium pan). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a crumb — it should sizzle steadily.

Fry in batches

Working in batches (do not overcrowd), gently lower 6–8 wings into the hot oil. Fry for 8–10 minutes, turning once, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165–170°F (74–77°C). Adjust heat as needed to maintain 325–350°F (160–175°C) during frying.

Drain and rest

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain and stay crisp. Let fried wings rest 3–5 minutes between batches and 2–3 minutes after final batch so juices redistribute and exterior remains crisp.

Make sauce

In a small saucepan over low heat, melt the unsalted butter. Add the hot sauce, honey, apple cider vinegar and salt. Whisk until fully combined and warm (do not boil). Taste and adjust sweetness or heat by adding more honey or hot sauce.

Toss wings in sauce

Place the drained wings in a large clean mixing bowl. Pour the warm sauce over the wings and gently toss until wings are evenly coated. For saucier wings, reserve a couple of tablespoons of sauce to re-coat after plating.

Arrange wings on a platter with celery and carrot sticks on the side. Serve immediately with ranch or blue cheese dressing for dipping. Leftover wings can be reheated in a 400°F oven for 8–10 minutes to re-crisp.