Wings Basket Recipe

Prep and season

Pat the 8 chicken wing pieces dry with paper towels. In a bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Toss wings with the spice mix until evenly coated; set aside for 10 minutes to come closer to room temperature.

Heat oil

Pour about 1 cup vegetable oil into a deep skillet or pot to create a 1–1.5 inch depth for shallow frying, and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Fry wings

Working in a single layer (do not overcrowd), carefully add wings to the hot oil and fry 8–10 minutes, turning occasionally, until skin is golden brown and internal temperature reaches 165°F (74°C). Remove wings to a wire rack or paper-towel-lined plate to drain.

Toss in sauce (optional)

If using sauce, melt 1 tbsp unsalted butter in a small saucepan over low heat, stir in 3 tbsp hot sauce, heat until combined, then toss fried wings in the sauce until evenly coated.

Prep potatoes

Wash and (optional) peel the 2 medium russet potatoes. Cut into 1/4–1/2 inch fries. Rinse cut fries under cold water until water runs clear to remove excess starch; pat thoroughly dry with a towel.

Cook fries

For oven method: Preheat oven to 425°F (220°C). Toss dried fries with 2 tbs vegetable oil, 1 tsp salt, 1 tsp pepper and 1/2 tsp paprika. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For frying method: Heat oil in a deep pot to 350°F (175°C) and fry in batches 3–5 minutes until golden; drain on paper towels and season immediately with salt and pepper.

Combine 1 cup canned baked beans, 2 tbs ketchup, 1 tbsp brown sugar, 1 tsp yellow mustard, 1 tsp Worcestershire sauce and 1/4 cup finely chopped onion in a small saucepan. Heat over medium, stirring occasionally, until simmering and slightly thickened, about 6–8 minutes. Taste and adjust seasoning.

In a mixing bowl, whisk 3 tbs mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Add 2 cups shredded green cabbage and 1/2 cup grated carrot. Toss to coat evenly. Refrigerate at least 15 minutes for flavors to meld before serving.

Arrange the (8) wings, fries and a scoop of baked beans and coleslaw on a plate or in a basket. Serve with lemon wedges and ranch or blue cheese dressing on the side, if desired.