5 Wings W / Fries Recipe

Preheat and pat dry

Preheat oven to 425°F (220°C) if roasting, or heat oil in a deep fryer to 350°F (175°C) if frying. Pat the 5 chicken wing pieces thoroughly dry with paper towels — removing surface moisture helps them crisp.

Season and coat

In a bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tablespoon baking powder. Toss the dried wings with 1 tablespoon vegetable oil, then sprinkle the seasoning mixture over the wings and rub to coat evenly. Ensure each piece is coated with a light dusting of the baking powder/seasoning mixture (this promotes crispiness).

Cook - oven method (recommended)

Place a wire rack on a rimmed baking sheet and arrange wings in a single layer with space between them. Roast in the preheated 425°F (220°C) oven for 35–40 minutes, flipping once at 20 minutes, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). If you want extra crispness, switch to broil for 1–2 minutes at the end, watching closely.

Cook - fryer method (alternative)

If frying, carefully lower wings into 350°F (175°C) oil and fry for 8–10 minutes until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and drain on paper towels.

Finish and rest

Transfer cooked wings to a plate, let rest 3 minutes. Toss with a little extra oil if desired, and sprinkle chopped parsley and a squeeze of lemon if using. Serve hot with dips.

Prepare potatoes

Cut the 2 russet potatoes into 1/4–1/2-inch thick fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this improves crispiness).

Dry and dust

Drain the fries and pat thoroughly dry with clean kitchen towels or paper towels. In a bowl, toss the dried fries with 1 tablespoon cornstarch until evenly dusted. Add 2 tablespoons vegetable oil, 1 tsp salt and 1/2 tsp pepper; toss to coat.

Cook - oven method

Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet (don’t overcrowd). Roast in the same 425°F (220°C) oven as the wings for 20–30 minutes, flipping halfway, until golden and crisp. For best results, place fries on a lower rack while wings are on upper rack or cook after wings if oven space is limited.

Cook - fryer method (alternative)

Heat oil to 350–375°F (175–190°C). Fry fries in batches 3–5 minutes until pale golden, drain, and let rest 2 minutes. Return to oil and fry a second time 2–3 minutes until crisp and golden. Drain on paper towels and immediately season with additional salt to taste.

Serve fries

Transfer fries to serving plate alongside the wings. Keep warm in a low oven (200°F / 95°C) if needed until wings are ready.

Arrange the 5 wings with a generous portion of fries on a plate. Serve with 1/4 cup ranch or blue cheese and 2 tablespoons ketchup on the side. Garnish with chopped parsley and lemon wedges if desired.