Wings Recipe

Prep

Pat the 1 lb of chicken wings dry with paper towels. If whole, separate into drumettes and wingettes and discard tips (or reserve for stock). Dry skin is essential for crispness.

In a large bowl, combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp baking powder (aluminum-free), 1 tsp garlic powder, and 1 tsp paprika. Toss the wings in the dry mix until evenly coated. Let sit 20–30 minutes at room temperature or refrigerate up to 2 hours (if refrigerating, bring back to room temp 20 minutes before cooking).

When ready to cook, heat 1 cup neutral oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread browns in about 60 seconds; maintain consistent temperature.

Working in batches (do not overcrowd), carefully add wings to the hot oil and fry for 8–10 minutes for fully cooked, crispy wings. Thicker wings may need 10–12 minutes. Turn once halfway for even browning. The internal temperature should reach 165°F (74°C) and the skin should be deep golden and crisp.

Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain for 3–5 minutes. If desired, finish with a light sprinkle of additional salt to taste while still hot.

While wings rest, make the blue cheese sauce. In a small bowl combine 3 oz blue cheese crumbles, 1 tbsp mayonnaise, 2 tbsp sour cream, 2 tbsp buttermilk, 1 tsp lemon juice, 1 tsp Worcestershire sauce, and 1/2 tsp minced garlic (or 1/4 tsp garlic powder).

Stir until mostly smooth, leaving some blue cheese crumbles for texture. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting. If the sauce is too thick, add more buttermilk, 1 tsp at a time, until desired consistency. Refrigerate briefly if you prefer it chilled.

Peel the 3 large carrots and cut each into sticks roughly 3–4 inches long and about 1/2 inch thick to resemble standard carrot sticks.

Place carrot sticks into a bowl with 2 cups ice water and 1/4 tsp salt. Chill for 10–15 minutes to crisp them up, then drain and pat dry. Keep chilled until serving alongside the wings and sauce.

Arrange the hot wings on a platter with a small bowl of blue cheese sauce and the chilled carrot sticks alongside. Garnish with 1 tbsp chopped parsley and an extra 1 tbsp blue cheese crumbles if desired.

Serve immediately while wings are hot and crisp. Leftover wings can be kept in an airtight container in the refrigerator for up to 3 days; re-crisp in a 400°F (205°C) oven for 8–10 minutes.