Damn Good Wings Recipe

Prep

Pat the wings dry with paper towels. If using whole wings, separate into drumettes and flats and discard wing tips or save for stock. For boneless, trim excess fat and cut into 1.5- to 2-inch pieces.

Season the wings evenly with kosher salt and black pepper in a large bowl.

Toss the wings with the baking powder until evenly coated. The baking powder helps crisp the skin during cooking. Let rest on a tray in the refrigerator for 20–30 minutes if time allows; this helps dry the skin for crispier wings.

Heat a deep-fryer or a large heavy-bottomed pot with a thermometer to 350°F (175°C). Add enough neutral oil to have at least 2 inches of oil in the pot (about 3–4 cups depending on vessel).

Fry the wings in batches without crowding: cook drumettes/flats 8–10 minutes until golden brown and an internal temperature of 165°F (74°C) is reached; boneless pieces 5–7 minutes. Adjust time as needed based on size. Use a slotted spoon or spider to transfer wings to a wire rack set over a baking sheet to drain and rest for 3–5 minutes between batches.

While wings cook, prepare the sauce. In a small saucepan over medium-low heat, melt the butter slowly. Once melted, add the hot sauce and whisk to combine.

Add honey, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne pepper, Worcestershire sauce, lemon juice, and salt. Whisk and simmer gently for 2–3 minutes until the sugar dissolves and the sauce becomes glossy. Taste and adjust heat or sweetness: add more cayenne for heat or more honey for sweetness.

Keep the sauce warm on the lowest heat setting and stir occasionally while the wings finish cooking.

For a thicker, sticky glaze, simmer an additional 1–2 minutes; for a thinner coating sauce, remove from heat earlier.

Place freshly fried wings in a large clean bowl. Pour the warm hot & spicy sauce over the wings in two additions, tossing gently but thoroughly with tongs after each addition so every wing is evenly coated.

Transfer sauced wings to a serving platter. Sprinkle chopped parsley if using, and arrange celery and carrot sticks alongside. Serve immediately with ranch or blue cheese dressing for dipping.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp, then toss with warm sauce if desired.