Combo Box Recipe

Pat the 8 wing pieces dry with paper towels. Removing surface moisture helps them crisp. Place the wings in a large bowl or rimmed baking sheet.

In a small bowl, mix kosher salt, black pepper, garlic powder, paprika and baking powder until combined. Sprinkle the seasoning evenly over the wings and toss to coat each piece thoroughly. Let rest 10–15 minutes at room temperature while you heat your cooking oil or oven—this helps the baking powder start to work for crisping.

Shallow-frying (traditional, crisp skin)

Heat about 3/4 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles when dropped in. Add wings in a single layer (work in two batches if necessary). Fry wings for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep crisp.

Oven-baked (oven method)

Preheat oven to 425°F (220°C). Place seasoned wings skin-side up on a wire rack set inside a rimmed baking sheet (lined with foil for easier cleanup). Bake for 35–40 minutes, flipping once halfway, until skin is browned and crisp and internal temp is 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end—watch carefully to avoid burning.

Air-fryer (quick, extra-crispy)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer in the air-fryer basket (work in batches if needed). Air-fry 20–24 minutes, shaking or turning halfway through, until crisp and cooked through (165°F / 74°C).

While the wings cook, warm sauces. In two small saucepans (or one after the other), melt 1 tablespoon butter in each saucepan over low heat. Stir each sauce (Buffalo and BBQ) into its saucepan of melted butter and heat gently until just combined and warm—about 1–2 minutes. This smooths and slightly thins the sauces for tossing.

Divide wings into two equal portions (4 wings each) for the combo style. Place first 4 wings in a large bowl, pour the warmed Buffalo sauce over them and toss until evenly coated. Repeat with the remaining 4 wings and the Honey BBQ sauce. If you prefer to serve sauces on the side, skip tossing and place sauces in small ramekins for dipping.

Arrange the sauced wings on a serving platter, placing the Buffalo wings on one side and BBQ wings on the other. Add celery and carrot sticks to the platter and sprinkle chopped parsley over the wings if using.

Serve immediately with blue cheese or ranch dressing for dipping. Provide extra napkins—the wings are best hot and crispy.