40 Ct Jumbo Wings Recipe

Prep wings

If not already split, separate whole wings into drumettes and flats; discard wing tips or save for stock. Pat all wings very dry with paper towels.

Season wings lightly with kosher salt and black pepper, toss to coat evenly. Let rest refrigerated, uncovered, for 30 minutes to dry and allow seasoning to penetrate (or up to 2 hours).

Make rub

Combine paprika, brown sugar, garlic powder, onion powder, smoked paprika, cumin, ground mustard, cayenne, dried thyme, celery salt, and ground ginger in a bowl. Whisk thoroughly to remove lumps and distribute spices evenly.

Reserve about 3/4 of the rub (roughly 3–4 tablespoons) to toss with the wings before baking. Keep remaining rub to sprinkle on after frying or to serve for extra seasoning.

Toss with rub and dry-brine

Place the dried, salted wings in a large mixing bowl. Sprinkle the reserved 3/4 rub over the wings and toss until evenly coated. For extra crisp, add the baking powder and all-purpose flour to the wings and toss until coated in a light, even dusting. The baking powder helps the skin crisp when baked and fried.

Bake (initial cook)

Preheat oven to 375°F (190°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet (this allows air circulation). Bake for 25–30 minutes, until the wings are cooked through and skin begins to tighten and color but not deeply browned. This step gently renders fat and finishes cooking before frying.

Heat oil

While wings bake, pour neutral oil into a heavy Dutch oven or deep fryer to a depth of ~2–3 inches (about 1.5–2 liters). Heat oil to 375°F (190°C). Use a thermometer to maintain temperature.

Fry to finish

Remove wings from oven and let rest 3–5 minutes. Working in batches (do not crowd), carefully lower wings into hot oil and fry for 2–3 minutes until deeply golden and crispy. Transfer fried wings to a wire rack or paper towel–lined tray to drain briefly.

Optional finishing

If using butter, melt butter and toss lightly with the hot wings to add sheen and richness. Immediately sprinkle additional reserved monkey rub to taste, tossing to coat.

Arrange wings on a large platter or in holding pans. Sprinkle chopped parsley over the wings and garnish with lemon wedges.

Serve immediately with ranch or blue cheese dressing on the side. Provide extra monkey rub for guests who want more seasoning.