Bill Cody Wings Recipe
One pound of our famous wings. Served with blue cheese and carrots.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wings
Sauce
Serve
Method
Wings
- 1
Dry and preheat
Pat the wings very dry with paper towels. This removes surface moisture so they crisp. Place wings in a large bowl.
- 2
Season and coat
Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each piece is evenly coated. Let sit uncovered in the refrigerator for 20–30 minutes if you have time (optional) to dry the skin further.
- 3
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth that will cover the wings (about 3–4 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 40–45 seconds.
- 4
Fry (two-stage for crispness)
Fry the wings in batches so they are not crowded. First fry: 6–7 minutes per batch at 325°F (160°C) until the wings are cooked through but not deeply browned. Remove and drain on a wire rack. Second fry: increase oil to 375°F (190°C) and fry each batch another 2–3 minutes until golden-brown and crisp. Drain on a wire rack lined with paper towels.
Sauce
- 5
Prepare sauce
While wings are frying, combine the hot sauce, butter, honey, Worcestershire, garlic powder, smoked paprika and lemon juice in a small saucepan over low heat. Warm gently, stirring until butter is melted and sauce is homogenous (about 3–4 minutes). Do not boil. Taste and adjust: add a pinch of salt or a little more honey if you prefer milder sweetness.
- 6