Chicken Wings Recipe

Prep and dry

Pat the chicken wings dry with paper towels. If whole wings, separate drumettes and flats and discard wing tips or save for stock.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin.

Chill (optional)

For best crispiness, place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin.

Fry or bake

Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C) for frying. Fry wings in batches (do not overcrowd) 8–10 minutes until golden and internal temperature reads 165°F (74°C) and skin is crisp. Alternatively, bake on a wire rack at 425°F (220°C) for 35–45 minutes, flipping once, until crisp and cooked through.

Rest

Transfer cooked wings to a paper-towel-lined tray briefly to drain excess oil. Keep warm while you make sauces.

Melt 4 tbs unsalted butter in a small saucepan over low heat. Add 3 tbs hot sauce (adjust to heat preference), 1 tbs more for balance if desired, garlic powder, honey (if using) and 1/4 tsp salt. Whisk until smooth and slightly emulsified. Keep warm and toss with wings immediately after cooking to coat evenly.

In a small skillet over medium heat, melt 3 tbs butter. Add minced garlic and sauté 30–45 seconds until fragrant but not brown. Stir in 2 tbs heavy cream and 1/2 cup grated Parmesan; cook briefly until cheese melts and sauce is glossy, about 1–2 minutes. Season with 1/4 tsp black pepper and 1/4 tsp salt. Remove from heat and stir in chopped parsley. Toss wings in sauce while hot.

Combine 1/2 cup BBQ sauce, 1 tsp apple cider vinegar and 1 tsp brown sugar in a small saucepan. Warm over low heat, stirring, until slightly loosened and glossy, about 2–3 minutes. Taste and adjust sweetness or tang. Toss wings in sauce to coat evenly.

Whisk together 2 tbs melted butter, lemon zest, 1 tsp lemon juice, 1 tsp coarse black pepper and 1/2 tsp salt. Immediately toss freshly cooked wings in the lemon pepper mixture until evenly coated. Serve quickly so the zest flavor is bright.

Prep and soak

Cut potatoes into 1/4–1/2 inch sticks. Soak in cold water for 20–30 minutes to remove starch, then drain and pat completely dry.

Cook

Heat 2 cups oil in a deep skillet to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not brown. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain, then season with 1 tsp kosher salt and 1/4 tsp black pepper while hot.

Arrange wings by flavor on a platter (Buffalo, Garlic Parmesan, BBQ, Lemon Pepper) with fries on the side, celery and carrot sticks, and blue cheese or ranch dressing. Provide tongs or forks and napkins. Recommended portioning: divide the cooked wings into four equal piles and toss each pile in its corresponding sauce or coating immediately before serving so sauces cling while hot.