Traditional Wings (24 Pc) Recipe

Prepare wings

If whole wings aren't already split, use a sharp knife or poultry shears to separate at the joint into drumettes and flats. Pat wings very dry with paper towels — moisture prevents crisping.

Season and dry-brine

Place the 24 wings in a large bowl. Sprinkle 2 tablespoons baking powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder evenly over the wings. Toss to coat thoroughly. Arrange wings on a rimmed sheet pan in a single layer and refrigerate, uncovered, for at least 1 hour and up to 8 hours. This dries the skin and helps create a crispy exterior.

Heat oil

Pour about 1.5 cups vegetable oil into a deep heavy skillet or medium Dutch oven (oil should be 1.5–2 inches deep). Heat over medium-high heat until oil temperature reaches 375°F (190°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 45 seconds.

Fry wings (batch method)

Working in batches of 6–8 wings (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until skin is deep golden brown and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon to a wire rack set over a sheet pan to drain and keep warm. Let oil return to 375°F between batches.

Optional double-fry for extra crisp

For even crispier wings, after the first fry transfer wings to the rack and let rest 8–10 minutes. Return wings to the oil at 400°F (205°C) for 1–2 minutes until extra crispy, then drain on the rack.

Melt butter

If using butter to finish sauces, melt 4 tablespoons unsalted butter in a small saucepan over low heat; keep warm.

Buffalo sauce

Combine 1 cup hot sauce with the warmed 4 tablespoons melted butter in a bowl and whisk until smooth. Toss freshly fried wings (still hot) with the sauce in a large mixing bowl to coat evenly. Serve immediately.

Honey BBQ

Warm 1 cup honey BBQ sauce gently in a small saucepan or microwave for 20–30 seconds. Toss hot wings in the warmed sauce until evenly coated. Serve.

Garlic Parmesan

Warm 1 cup garlic parmesan sauce (or make quickly by heating 1/2 cup melted butter with 3 minced garlic cloves for 1 minute, then whisk in 1/2 cup grated Parmesan). Toss wings in the sauce and finish with an extra sprinkle of grated Parmesan and chopped parsley, if desired.

Serve unsauced

If serving 'naked' or with sauce on the side, place wings on a platter and offer sauces for dipping so guests can choose.

Arrange wings on a large platter with celery sticks. Place bowls of ranch and blue cheese dressing alongside. Serve immediately while wings are hot and crispy.