Wings & Tenders Tomaso's Recipe

Pat chicken pieces dry with paper towels. If using whole wings, separate drumettes and flats and discard wing tips or reserve for stock.

In a large bowl or container, combine 4 cups water, kosher salt, granulated sugar, garlic powder, onion powder, black pepper and smoked paprika. Stir until salt and sugar dissolve to make a quick brine / seasoning solution.

Add chicken to the brine, press to submerge, cover and refrigerate 30 minutes to 2 hours. (30 minutes for tenders or small wings; up to 2 hours for larger wings.) Remove chicken from brine and pat thoroughly dry before coating.

Preheat oven to 200°F (95°C) and place a wire rack over a baking sheet to keep finished pieces warm. If frying, fill a heavy pot or deep skillet with oil to a depth of 1.5–2 inches and heat to 350°F (175°C). Alternatively preheat an air fryer to 400°F (200°C).

In a large shallow bowl, whisk together all-purpose flour, cornstarch, baking powder, salt and black pepper.

Toss the dried chicken in the flour mixture to coat completely. Shake off excess. For extra-crispy wings, dip once in a lightly beaten egg (optional) then recoat in the flour mix.

Frying method: Carefully lower a few pieces into hot oil (do not overcrowd). Fry wings 8–10 minutes until golden brown and internal temperature reads 165°F (74°C). Use a slotted spoon to transfer to the wire rack set over the baking sheet and keep warm in the oven while you cook remaining pieces.

Oven method (baked wings/tenders): Brush or spray lightly with oil, place on a wire rack over a baking sheet and bake at 425°F (220°C) 30–40 minutes, flipping once halfway, until crispy and internal temp 165°F (74°C).

Air-fryer method: Arrange wings or tenders in a single layer (work in batches) and cook at 400°F (200°C) for 20–25 minutes, shaking every 6–8 minutes, until crisp and cooked through.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Build the glaze

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add hot sauce, honey, apple cider vinegar, soy sauce, Worcestershire sauce, smoked paprika, red pepper flakes and 1/4 cup water. Stir to combine and bring to a gentle simmer.

Reduce and finish

Simmer the sauce 4–6 minutes until slightly thickened. Taste and adjust seasoning with 1/4 teaspoon salt or more honey for sweetness. Remove from heat and whisk in 1 tablespoon butter for shine if desired.

Place hot fried/baked wings or tenders into a large mixing bowl. Pour the warm Tomaso's sauce over the chicken and toss gently but thoroughly so each piece is well coated.

Transfer to a serving platter, sprinkle with chopped parsley if using, and serve immediately with celery sticks and your choice of dipping sauce (blue cheese or ranch).