Wings & Ribs Recipe

Prep and season wings

Pat wings dry with paper towels. If whole wings, separate drums and flats if desired and discard wing tips or save for stock. In a large bowl, toss wings with kosher salt, black pepper, garlic powder and cornstarch until evenly coated. Let sit 10 minutes while you heat the oil.

Heat oil

Pour vegetable oil into a deep fryer or heavy pot so there is at least 4–5 cm (1.5–2 in) depth but not more than half the pot. Heat oil to 180°C (350°F). Use a thermometer and monitor carefully.

Fry wings

Working in batches (do not overcrowd), carefully lower wings into hot oil and fry for 8–10 minutes until skin is crisp and internal temperature reaches 75°C (165°F). Transfer to a wire rack set over a sheet tray to drain while you finish remaining wings.

Make Buffalo sauce

In a small saucepan over low heat, melt unsalted butter. Stir in hot sauce and honey (if using) and warm until glossy and combined, 1–2 minutes. Remove from heat.

Toss wings in sauce

Place fried wings in a large clean bowl. Pour Buffalo sauce over wings and toss gently until evenly coated. Return to the wire rack for 1–2 minutes to set the sauce.

Serve

Arrange wings on a platter with celery sticks and blue cheese dressing on the side. Sprinkle chopped parsley and a squeeze of lemon if desired.

Prep ribs

Preheat oven to 150°C (300°F). Remove membrane from back of ribs: slide a knife under the membrane at one end, loosen and pull off (use a paper towel for grip). Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the mixture evenly over both sides of the ribs. Let sit at room temperature for 15–20 minutes or refrigerate up to overnight covered for deeper flavor.

Bake ribs low and slow

Place ribs bone-side down on a foil-lined baking tray or in a roasting pan. Brush lightly with olive oil and pour 250 ml water into the bottom of the pan (or add apple cider vinegar for extra tang). Tightly cover with foil and bake 2 to 2 1/2 hours until meat is tender and pulls back from bones by about 0.5–1 cm.

Finish with BBQ glaze

Remove foil and increase oven temperature to 200°C (400°F). In a small bowl, mix BBQ sauce with apple cider vinegar (60 ml) and honey. Brush ribs generously with sauce and return to oven, uncovered, for 10–12 minutes until sauce is sticky and caramelized. For extra char, finish under a broiler/grill for 1–2 minutes watching closely.

Rest and slice

Let ribs rest 5 minutes. Using a sharp knife, cut between bones into individual ribs. Brush any remaining sauce on top and garnish with chopped parsley and lemon wedges on the side.

Divide wings and ribs between plates or a shared platter. Include celery sticks and blue cheese dressing with the wings and place lemon wedges alongside the ribs. Serve hot.