Wings Recipe

Prep and dry

Pat the 1 lb of chicken wings dry with paper towels. Remove any remaining pin feathers and trim tips if not already removed.

Place the wings in a mixing bowl and toss with 1 tsp salt, 1 tsp black pepper and 1 tablespoon aluminum-free baking powder. The baking powder helps crisp the skin. Ensure wings are evenly coated.

Arrange a wire rack over a sheet pan and place the seasoned wings on the rack in a single layer. Refrigerate uncovered for 30–60 minutes if time allows (this helps dry the skin and yield crisper wings).

Heat 1 cup vegetable oil in a deep heavy skillet or Dutch oven to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Working in a single layer and without overcrowding the pan, fry the wings for 8–10 minutes, turning once, until the skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165–175°F (74–79°C). For extra crispness, you can remove wings after initial cook, let oil return to temperature, then fry a second time at 375°F (190°C) for 1–2 minutes.

Using tongs, transfer cooked wings to a clean rack over a sheet pan or paper towel-lined plate to drain briefly while you prepare the sauce (about 2–3 minutes).

In a small saucepan over low heat, melt 2 tablespoons unsalted butter.

Once melted, whisk in 1 tablespoon mild hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder and 1/4 teaspoon salt. Keep the sauce over very low heat just until warmed through and combined (do not boil). Taste and adjust sweetness or acidity as needed—add more honey for sweetness or a few drops more vinegar for brightness.

Pour the warm sauce into a large mixing bowl big enough to hold the wings.

Add the drained, hot wings to the bowl and toss gently but thoroughly to coat each wing in the mild sauce. Work quickly so the sauce clings to the hot wings.

Place 1/4 cup hot sauce, 1/4 cup BBQ sauce and 1/4 cup ranch in small ramekins or dipping bowls. Serve these on the side for guests who prefer hotter or BBQ flavors.

Transfer sauced wings to a serving platter. Sprinkle chopped parsley over the wings and arrange 4 celery sticks alongside.

Serve immediately while hot with the optional sauces on the side.