40 PCS HOT WINGS Recipe

Prep wings

If whole wings are provided, separate into drumettes and flats and discard tips (or save for stock). Pat the 40 wing pieces very dry with paper towels. Dry wings crisp better and allow coating to adhere.

Place wings in a large bowl. Sprinkle with kosher salt, black pepper, garlic powder and onion powder. Toss thoroughly so all pieces are evenly seasoned. Let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours) to let seasoning penetrate.

Combine flour, cornstarch, baking powder, paprika and cayenne in a wide shallow bowl or tray and whisk to blend. Dredge each seasoned wing in the flour mixture, shaking off excess. Place dredged wings on a wire rack while you heat the oil. (If you prefer unbattered wings, skip this section and proceed to fry seasoned wings directly.)

Pour oil into a large heavy-bottomed pot or deep fryer so there is at least 4–5 inches of oil but do not overfill the pot. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns slowly, oil is ready.

Fry the wings in batches (8–10 pieces per batch depending on pot size) to avoid overcrowding. Lower wings carefully into hot oil and fry until golden and cooked through, about 8–10 minutes per batch for battered wings, or 7–9 minutes for unbattered wings. Internal temperature should reach 165°F (74°C), but crispy wings often benefit from finishing around 175–180°F for connective-tissue breakdown.

Use a slotted spoon or spider to remove wings to a wire rack set over a sheet pan to drain. Keep cooked wings in a low oven (200°F / 95°C) while you fry remaining batches so they stay hot and crisp.

While the wings are frying (or after all are fried), make the hot sauce glaze. In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, brown sugar, apple cider vinegar, Worcestershire sauce, honey, minced garlic, red pepper flakes and 1/2 tsp salt.

Heat, stirring occasionally, until the butter is fully melted and the sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes to meld flavors. Taste and adjust: add more honey for sweetness, more vinegar for tang, or more red pepper flakes for heat. Keep warm on very low heat.

Transfer the warm glaze to a large heatproof bowl or keep saucepan nearby for tossing.

Working in batches, place about 8–10 hot cooked wings into the bowl with glaze. Using two large tongs, toss each batch quickly until wings are thoroughly coated with sauce (about 20–30 seconds). Place sauced wings back on the wire rack or a serving tray. Repeat until all 40 wings are glazed.

If you prefer extra sticky wings, return sauced wings to the 350°F oil for 30–45 seconds (optional) then drain again and toss with a little more glaze.

Arrange wings on a large platter with celery and carrot sticks. Serve immediately with ranch or blue cheese dressing on the side for dipping.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F oven for 8–10 minutes and reheat a little extra sauce on the stovetop to toss before serving.