Brews Chicken Wings Recipe

Prep the wings

Pat the wings very dry with paper towels. Removing surface moisture is essential for crispiness.

Combine baking powder, kosher salt, black pepper, garlic powder and onion powder in a large bowl or a resealable plastic bag.

Add the dry wings to the bowl and toss thoroughly to coat each piece evenly with the baking powder mixture. Arrange the coated wings on a wire rack set over a baking sheet. Chill uncovered in the refrigerator for 30–60 minutes if time allows — this further dries the skin and improves crispiness (optional).

If deep-frying

Fill a heavy-bottomed pot or deep fryer with oil to a depth that leaves at least 2 inches of headspace (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove wings with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Keep warm while finishing remaining wings.

If oven-baking (alternative)

Preheat oven to 450°F (230°C). Place the coated wings on a wire rack set over a foil-lined baking sheet. Bake for 25–35 minutes, flipping once halfway, until skin is deeply browned and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end while watching carefully.

In a small saucepan over low heat, melt the butter. Once melted, whisk in the hot sauce, honey, Worcestershire sauce, apple cider vinegar and salt. Keep the sauce warm over the lowest heat and whisk occasionally. Taste and adjust seasoning — add a pinch more salt or a little more honey if you want it milder.

Place the hot cooked wings in a large, dry mixing bowl. Pour the warmed buffalo sauce over the wings and gently toss using tongs or two spoons until every wing is evenly coated. Work quickly so the sauce adheres well to hot skin.

Transfer wings to a serving platter. Sprinkle with chopped parsley if using.

While the wings cook, make the ranch: in a small bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in chopped chives, chopped parsley, dried dill, garlic powder, onion powder, salt, pepper and lemon juice. Taste and adjust consistency with a little more buttermilk if desired. Chill until ready to serve.

Serve the Buffalo wings hot with a bowl of ranch dressing for dipping and celery and carrot sticks on the side. Recommend providing extra napkins — these are best eaten immediately.