Traditional Wings (12 Pc) Recipe

Prepare wings

If not already separated, cut each wing at the joint to make drumettes and flats; remove wing tips if desired. Pat wings very dry with paper towels — dry skin crisps best.

Season wings

Place wings in a large bowl. Sprinkle with salt, black pepper and baking powder. Toss until evenly coated. The baking powder helps dry and crisp the skin during frying/roasting.

Heat oil in a deep pot or Dutch oven to 350°F (175°C). If using the cup measurement above, ensure you have at least 2–3 inches of oil in the pot and that oil does not reach more than half the pot's height.

Working in two batches (to avoid crowding), carefully lower 6 wings into the hot oil using a spider or tongs. Fry for 8–9 minutes until golden brown and internal temperature reaches 165°F (74°C). Turn occasionally for even browning.

Remove cooked wings to a wire rack set over a sheet pan or paper towel–lined plate to drain. Let oil return to 350°F before frying the next batch.

Preheat oven to 425°F (220°C). Place seasoned wings on a wire rack set over a rimmed baking sheet (rack allows air to circulate). Bake for 40–50 minutes, flipping once halfway, until skin is deeply browned and crisp and internal temperature is 165°F (74°C).

Prepare buffalo sauce (if chosen)

In a small saucepan over low heat combine 120 ml hot sauce with 30 g (2 tbs) unsalted butter and stir until butter melts and sauce is smooth. Keep warm. Alternatively, microwave in 20-second bursts, stirring between.

Prepare garlic-parmesan (if chosen)

Melt 30 g (2 tbs) unsalted butter in a saucepan, add 1 large garlic clove finely minced, cook 30 seconds until fragrant, remove from heat and stir in 30 g grated Parmesan until incorporated.

Prepare honey BBQ (if chosen)

Warm 120 ml honey BBQ sauce in a small pan or microwave until fluid and easy to toss.

Place a single batch of hot cooked wings into a large clean bowl. Pour about 60–120 ml of the chosen warm sauce over the wings (adjust amount to desired coating) and toss gently with tongs until evenly coated. For variety, toss half the wings in one sauce and half in another.

Arrange wings on a platter with celery sticks. Serve immediately with ranch and/or blue cheese dressing on the side. Sprinkle chopped parsley over garlic-parmesan wings if desired.