Whole Wings Recipe

Prepare wings

If wings are whole with tips attached, discard tips or save for stock. Separate drumette and flat at the joint if not already separated. Pat wings dry with paper towels and place in a large bowl or container.

Make a quick brine: in a medium saucepan combine 4 cups water, 2 tbs kosher salt, 1 tbs granulated sugar, smashed garlic, peppercorns and bay leaves. Heat just until salt and sugar dissolve, then cool to room temperature. Once cool, pour over the wings to cover (add a little extra cold water or ice if needed). Refrigerate 30 minutes to 2 hours (30–60 minutes is enough for wings). Remove wings from brine and thoroughly pat dry. Discard brine.

Combine the dry rub spices in a small bowl: smoked paprika, onion powder, garlic powder, cayenne, 1/2 tsp black pepper and 1 tsp kosher salt. Toss the drained, dried wings with the dry rub until evenly coated. Let sit at room temperature 15 minutes to allow flavors to adhere; if you brined longer, you may not need extra salt—adjust to taste.

Fried method (crispiest)

In a shallow bowl, whisk together flour, cornstarch and baking powder. Dredge each rubbed wing lightly in the flour mixture, shaking off excess. Heat oil in a deep skillet or Dutch oven to 350°F (175°C) — if you don't have a thermometer, test with a small piece of bread; it should sizzle steadily. Fry wings in batches without crowding for 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C), turning halfway for even color. Transfer to a wire rack set over a sheet pan to drain and keep warm while finishing remaining wings.

Oven method (healthier, still crisp)

Preheat oven to 425°F (220°C). Toss rubbed wings with 2 tbs olive oil to coat. Arrange wings on a wire rack set over a rimmed baking sheet, spacing evenly. Bake 25 minutes, then flip and bake an additional 12–15 minutes until skin is crisp and internal temperature is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

If using the finishing sauce: melt butter in a small saucepan over low heat. Whisk in honey, hot sauce, soy sauce and lemon juice until smooth and warmed through, then remove from heat. Toss the cooked wings in the sauce until evenly coated (or brush the sauce on for a lighter glaze).

Arrange wings on a platter, sprinkle with chopped parsley and serve with lemon wedges and ranch or blue cheese dressing for dipping. Serve immediately while hot and crisp.