Wings Recipe

Prepare wings

Pat chicken wings thoroughly dry with paper towels. If whole wings are used, separate at joint into drumettes and wingettes and discard tips or save for stock.

Dry-brine and coating

Place wings in a large bowl. Toss with baking powder, kosher salt, black pepper, and garlic powder until evenly coated. Let rest uncovered in the refrigerator for 30 minutes to 2 hours (30 minutes is sufficient if short on time).

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat oil to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of bread— it should brown in about 60 seconds.

Fry in batches

Working in batches (do not overcrowd), gently lower wings into hot oil and fry for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet to keep crisp. Keep cooked batches warm in a 200°F (95°C) oven while finishing remaining wings.

Warm sauce

Choose one house sauce: Buffalo, Honey BBQ, or Sweet Chili. Pour about 1 cup of the chosen sauce into a medium saucepan and warm over low heat for 2–3 minutes, stirring to keep smooth. For Buffalo sauce, you can add 1 tbs butter to enrich if desired.

Toss wings in sauce

Place hot fried wings into a large clean bowl. Pour warmed sauce over wings (use about 3/4 to 1 cup of sauce per 2 lbs wings, more or less to taste). Toss vigorously for 20–30 seconds until wings are evenly coated and sauce clings to the skin. For a saucier finish, return tossed wings to the oven for 3–4 minutes at 350°F (175°C) to set the glaze.

Transfer sauced wings to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with chilled blue cheese dressing and ranch dressing on the side, and celery sticks. Recommend 6–8 wings per person (about 1/2 lb) as a main or 4–6 wings (about 1/3 lb) as an appetizer.