Wing Combo Recipe

Prepare wings

Pat the chicken wings dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock.

Season and coat

In a large bowl, toss wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps create a crisp skin when cooked.

Choose cooking method

You can deep-fry, shallow-fry, or roast the wings. For deep-frying, heat oil in a deep pot to 350°F (175°C). For oven-roasting, preheat oven to 425°F (220°C) and line a baking sheet with a rack. Lightly brush or toss wings with 1 tbs oil if roasting; if frying, have oil ready.

Cook wings (deep-fry method)

Working in batches, fry wings for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel-lined tray to drain.

Cook wings (oven method)

Arrange wings skin-side up on the rack so they are not touching. Roast 40–45 minutes, flipping once halfway, until skin is deeply browned and crisp and internal temperature is 165°F (74°C). For extra crispness, finish under the broiler for 1–2 minutes while watching closely.

Melt the unsalted butter in a small saucepan over low heat. Add the hot sauce and apple cider vinegar, whisk until combined and warmed through (about 1–2 minutes). Taste and adjust heat or vinegar as desired. Place cooked wings into a large bowl, pour the sauce over them and toss until evenly coated.

In a small saucepan over low heat, combine the honey BBQ sauce, ketchup and brown sugar (if using). Warm gently until combined and glossy, about 2–3 minutes — do not boil. Toss the cooked wings in the warmed BBQ glaze until evenly coated.

If you selected Plain, serve the cooked wings without additional sauce. Toss with a light sprinkle of extra salt if needed.

Portion the ranch and blue cheese into small ramekins. Arrange celery and carrot sticks alongside the wings and add lemon wedges if desired.

Serve immediately while wings are hot and sauce is fresh. Provide extra napkins and a serving platter.