Fried Wings (10) Recipe

Dry and season wings

Pat the wings very dry with paper towels. This step is important for crispness. Place wings in a large bowl.

Combine kosher salt, black pepper, garlic powder, and baking powder in a small bowl and sprinkle evenly over the wings. Toss to coat thoroughly so each wing has a thin, even dusting.

Let the seasoned wings rest uncovered in the refrigerator for 20–30 minutes if you have time (this helps dry the skin), or proceed immediately to frying.

Heat oil

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 1.5 cups). Heat 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 tiny wing tip: it should sizzle steadily and brown in about 1 minute.

Fry the wings in a single layer without crowding the pot. Work in two small batches if necessary (5 wings per batch). Carefully add wings and fry for 8–10 minutes, turning occasionally, until golden brown and the internal temperature reaches at least 165°F (74°C). For extra-crispy skin, after the initial fry you can remove wings, let rest 2–3 minutes, then raise oil to 375°F (190°C) and fry for an additional 1–2 minutes to crisp.

Using a slotted spoon or spider, transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain for 2 minutes.

Plain

If serving plain, optionally brush wings lightly with 2 tablespoons melted butter for sheen and extra flavor. Transfer to a serving plate and sprinkle with chopped parsley or green onions.

Sauced (Buffalo, Teriyaki, Honey Garlic, Sweet Chili)

Place the cooked wings into a large clean bowl. Choose one sauce (about 1/2 cup): Buffalo, Teriyaki, Honey Garlic, or Sweet Chili. Pour the chosen sauce over the hot wings. Toss vigorously for 20–30 seconds so each wing is evenly coated. Taste one wing and add more sauce to preference.

Transfer sauced wings to a serving platter. Garnish with chopped parsley or green onions. Serve immediately with celery sticks and ranch or blue cheese dressing on the side if desired.

Do not overcrowd the oil when frying—crowding lowers oil temperature and prevents crisping. Use a thermometer for best results. Leftover cooked wings can be refrigerated for up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp before saucing.