(4 Pc.) Chicken Wings Combo Recipe

Prep and season

Pat the 4 chicken wings very dry with paper towels. Place in a bowl and add 1 tbs vegetable oil, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp paprika and 0.5 tsp garlic powder. Toss until evenly coated. Let rest 10 minutes at room temperature to allow seasonings to adhere.

Safety note

If using a thermometer, wings should reach an internal temperature of 165°F (74°C) after cooking. Monitor toward the end of frying time.

Make the batter

In a shallow bowl whisk together 0.5 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder and 0.25 tsp salt. In a separate bowl beat 1 large egg with 0.25 cups milk. Pour the wet into the dry and whisk until a smooth, slightly thick batter forms (should coat the back of a spoon). If batter is too thick, add up to 1 tbs milk; too thin, add 1 tbs flour.

Coat the wings

One at a time, dip each seasoned wing into the batter, allowing excess to drip back into the bowl, and set on a wire rack or plate. Let coated wings rest 8–10 minutes to let the coating adhere.

Make the sauce

While wings rest, melt 2 tbs unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 3 tbs hot sauce, 1 tbs honey and 1 tsp lemon juice. Season with 0.25 tsp salt and 0.25 tsp black pepper. Keep warm on very low heat, stirring occasionally, or transfer to a bowl.

Adjust heat/sweetness

Taste and add a little more hot sauce for heat or honey for sweetness to suit preference.

Prep the potato

Peel (optional) and cut 1 medium russet potato into sticks approximately 1/3" to 1/2" thick. Rinse fries under cold water until water runs clear to remove surface starch, then dry thoroughly on paper towels or a clean kitchen towel.

Heat oil

Pour 500 ml vegetable oil into a deep skillet or fryer (enough for 1–1.5 inches / 2.5–4 cm depth). Heat oil to 320°F (160°C) for the first fry.

First fry (blanch)

Fry the potato sticks in batches at 320°F (160°C) for 3–5 minutes until soft but not colored. Remove and drain on paper towels. Let rest 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with 1 tbs salt (or to taste). Keep warm while wings cook.

Portion 2 tbs ranch dressing into a small ramekin or cup for dipping. Chill until serving if preferred.

Chill 1 can of soda in the refrigerator or place in an ice bucket until serving. Serve cold alongside the wings and fries.

Heat oil for wings

Heat additional vegetable oil (use the same pan as fries if available, or add fresh oil) to 350°F (175°C). You need enough oil to deep-fry the wings—roughly 2–3 inches / 5–7 cm depth in a medium pot. Use a thermometer to maintain temperature.

Fry the wings

Fry the batter-coated wings in a single layer for 10–12 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry in one or two small batches.

Drain

Remove wings and drain on a wire rack or paper towels for 1–2 minutes to remove excess oil.

Toss in sauce

Place the hot wings in a clean bowl, pour the warm sauce over them, and toss gently until evenly coated.

Serve

Arrange the 4 sauced wings on a plate with the fries and ranch dip. Serve immediately with the chilled soda.