Wings (traditional Or Boneless) Recipe

Prepare wings

If using traditional wings, separate wing tips (optional) and drumettes. Pat wings dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper and set aside for 10 minutes to allow surface moisture to evaporate.

Heat oil

In a deep heavy pot or deep fryer, add 2 cups vegetable oil (enough to submerge wings in a single layer). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Fry traditional wings

Carefully add wings to the hot oil in batches (do not overcrowd). Fry each batch 8–10 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet.

Fry boneless pieces (if chosen)

For boneless, first soak bite-sized chicken pieces in 1/2 cup buttermilk for 15–20 minutes. Meanwhile combine flour, cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper in a shallow bowl. Dredge pieces in the flour mixture, pressing to coat, and let rest 5 minutes. Fry in batches at 350°F (175°C) for 4–6 minutes until golden and cooked through (165°F internal). Drain on a wire rack.

Oven-finish option (lower-oil)

Alternatively, for fewer fries: preheat oven to 425°F (220°C). Toss seasoned wings or breaded boneless pieces with 1–2 tbsp oil and place on a wire rack over a baking sheet. Bake 25–30 minutes for traditional wings (turn once) or 18–22 minutes for boneless, until crisp and cooked through.

Warm chosen sauce: pour 1/2 cup of your chosen sauce into a small saucepan and heat gently over low for 2–3 minutes until warm and slightly loose. For Old Bay butter sauce: melt 3 tbsp butter and whisk in 1/2 tsp Old Bay seasoning and a pinch of cayenne (optional). For Bourbon Jack: warm 1/2 cup BBQ-style bourbon glaze or combine 1/4 cup bourbon sauce with 2 tbsp brown sugar and simmer briefly to slightly thicken.

Toss wings with sauce: place drained wings or boneless pieces in a large clean mixing bowl. Pour warmed sauce over the wings and toss vigorously until evenly coated. Use tongs to ensure every piece is covered. For milder flavor, reserve 1–2 tbsp sauce for dipping.

Plate and garnish: arrange wings on a serving platter with carrot and celery sticks. Serve with choice of bleu cheese or ranch in small ramekins on the side.

Serving suggestions and timing: Serve immediately so wings remain hot and crispy. If preparing multiple pounds, keep fried batches warm on a 200°F (95°C) oven while finishing remaining batches, then toss with sauce just before serving.