Traditional Wings Recipe
jumbo fresh wings; brined 24-hours, 6 per order
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Ingredients
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Wings & Brine
Seasoning & Finish
Optional (Sauce & Garnish)
Method
Wings & Brine
Prepare brine
In a container large enough to hold the wings, combine 4 cups cold water with 3 tablespoons kosher salt and 2 tablespoons granulated sugar. Stir until salt and sugar dissolve. Add 2 bay leaves, 1 teaspoon whole black peppercorns and 3 crushed garlic cloves. Chill briefly if necessary until cool to the touch.
Brine the wings
Add 6 jumbo chicken wings (split into drumette and flat, tips removed) to the brine ensuring they are fully submerged. Cover and refrigerate for 24 hours.
Seasoning & Finish
Preheat and dry
Remove the wings from the refrigerator after 24 hours. Preheat oven to 425°F (220°C) if baking, or preheat deep fryer to 375°F (190°C) if frying. Drain wings and pat thoroughly dry with paper towels — moisture prevents crisping.
Coat with baking powder and oil
In a bowl, toss the dried wings with 1 teaspoon aluminum-free baking powder and 2 teaspoons neutral oil until evenly coated. The baking powder helps dry the skin and promotes crispiness.
Cook the wings (oven method)
Place wings on a wire rack set over a rimmed baking sheet spaced so air circulates. Bake at 425°F (220°C) for 35–45 minutes, turning once halfway, until skin is deep golden-brown and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.
Cook the wings (fryer method)
If frying, carefully lower wings into 375°F (190°C) oil in batches to avoid overcrowding. Fry 8–10 minutes until golden brown and crisp and internal temperature is 165°F (74°C). Drain on paper towels.
Season finish
Immediately after cooking, season wings evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss gently so seasoning adheres.
Optional (Sauce & Garnish)
Toss in buffalo sauce (optional)
If saucing, warm 1/4 cup buffalo sauce with 1 tablespoon butter in a small saucepan until butter melts and sauce is slightly heated. Place cooked wings in a bowl, pour warmed sauce over them, and toss to coat evenly.
Serve
Arrange 6 wings per order on a plate with celery sticks and sprinkle with chopped parsley if desired. Serve immediately while hot and crispy.