Chicken Wings Recipe

Prep wings

Pat wings dry with paper towels. If wings are whole, optionally separate into drumettes and flats by cutting at the joint and discard wing tips or save for stock.

In a large bowl, combine kosher salt, black pepper and baking powder. Toss wings in the mixture until evenly coated. Baking powder helps crisp the skin.

Let the wings rest uncovered in the refrigerator for 30–60 minutes if time allows (this dries the skin for better crisping). If short on time, proceed to frying immediately.

Heat a heavy skillet or deep frying pot over medium-high heat. Add vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter-free wing skin — it should sizzle steadily.

Carefully add wings in a single layer (do not overcrowd). Fry for 6–8 minutes, turning once halfway, until golden brown and internal temperature reaches 165°F (74°C). Smaller wings may cook faster; adjust time accordingly.

Remove wings to a wire rack set over a baking sheet to drain and keep crisp while you finish the rest. For extra crispness, place in a 400°F (200°C) oven for 5 minutes after frying.

If serving plain, skip the next toss step. If tossing in sauce, place drained wings in a clean large bowl, pour chosen sauce (about 3–4 tbsp), toss briefly to coat evenly, then return to rack for 30 seconds to set the sauce.

While wings rest or cook, cut the potatoes into 1/4–3/8 inch thick fries. Rinse in cold water until water runs clear to remove excess starch.

Pat fries thoroughly dry with kitchen towels or paper towels—moisture will cause oil to spit.

In a heavy pot or deep fryer, heat beef tallow to 325°F (163°C) for the first (blanch) fry. Fry the potatoes in batches for 3–4 minutes until pale and tender but not browned. Use a slotted spoon to transfer fries to a paper towel-lined tray.

Increase the tallow temperature to 375°F (190°C). Return fries in small batches and fry for 2–3 minutes until golden brown and crisp.

Drain on a wire rack or paper towels, immediately season with 1/2 tsp kosher salt (adjust to taste), and keep warm until serving.

Portion 1/2 cup ranch into a small ramekin for serving.

Arrange 8 wings on a platter with the 1/2 lb fries alongside. Sprinkle chopped parsley over fries or wings if desired and add lemon wedges to the plate.

Serve immediately while wings and fries are hot and crisp.