1/2 Order Wings Recipe

Prep

Pat the 1 lb of chicken wings very dry with paper towels. Removing surface moisture helps them crisp.

In a medium bowl, toss the wings with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tablespoon aluminum-free baking powder until evenly coated. The baking powder helps the skin brown and crisp.

Cover and refrigerate for 20–30 minutes if you have time; this further dries the skin for crispier wings (optional).

Fry

Pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1½ inches. Heat the oil to 350°F (175°C). Use a thermometer for accuracy.

Working in one layer (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes, turning occasionally, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you prefer extra-crispy, remove and increase oil to 375°F (190°C), then fry wings an additional 1–2 minutes.

Using a slotted spoon or tongs, transfer the cooked wings to a wire rack set over a rimmed baking sheet or to paper towels to drain briefly (2–3 minutes).

Buffalo

Place 3 tbs Buffalo sauce in a large mixing bowl. Add the hot wings and toss briskly until evenly coated. Serve immediately with ranch or blue cheese on the side and lemon wedges if desired.

BBQ

Warm 3 tbs BBQ sauce in a small saucepan over low heat for 1–2 minutes or microwave briefly. Place wings in a bowl, pour warmed BBQ sauce over them, and toss to coat. Serve hot with optional ranch for dipping.

Honey garlic

Combine 3 tbs honey garlic sauce (or 2 tbs honey + 1 tbs minced garlic + 1 tbs soy sauce warmed together) in a small pan and heat gently until slightly thickened, 1–2 minutes. Toss wings in the sauce to coat and serve immediately.

Teriyaki

Warm 3 tbs teriyaki glaze or sauce in a skillet until slightly syrupy, then add wings and toss to coat. Sprinkle chopped parsley if using and serve with lemon wedges.

Arrange sauced wings on a platter. Garnish with chopped parsley and lemon wedges if desired. Serve immediately with 2 tbs ranch or blue cheese dressing for dipping.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness, or re-fry briefly at 375°F (190°C).