Chicken Wings Recipe

Prepare wings

Rinse and thoroughly pat the 2 lbs of chicken wings dry with paper towels. Remove any excess skin or feather bits and separate wings into drumettes and flats if not already split.

In a large bowl toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated. The baking powder helps dry and crisp the skin during cooking.

Place coated wings on a wire rack set over a sheet pan and refrigerate uncovered for at least 30 minutes and up to 2 hours. This further dries the skin and improves crisping.

Heat oil

If deep-frying, pour about 1 cup vegetable oil into a deep skillet or pot (enough to come 1–1.5 inches up the side). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread; it should sizzle steadily.

Working in batches to avoid crowding, carefully lower wings into the hot oil. Fry for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp.

Use a slotted spoon to transfer cooked wings to a wire rack set over a sheet pan to drain and keep crisp while you cook remaining batches.

Roast for crisp skin

Preheat oven to 425°F (220°C). Toss the prepared wings with 1 tablespoon olive oil to coat. Arrange wings in a single layer on a wire rack set over a rimmed baking sheet.

Roast for 40–45 minutes, turning once halfway through, until skin is deep golden brown and internal temperature reaches 165°F (74°C). For extra crisping, broil 2–3 minutes at the end, watching carefully to avoid burning.

While wings are cooking, combine 2 tablespoons neutral oil, 1 tablespoon hot sauce and 1 tablespoon unsalted butter in a small saucepan over low heat. Stir until butter melts and sauce is warm and emulsified, then remove from heat. Alternatively, microwave in short bursts and whisk to combine.

Place cooked wings in a large clean bowl, pour the warm hot sauce mixture over them, and toss gently until evenly coated.

If serving salt & pepper style, transfer hot cooked wings to a large bowl and immediately sprinkle with 1/2 teaspoon extra kosher salt and 1 teaspoon extra coarse black pepper. Toss gently so seasoning adheres while wings are still hot.

While wings cook, make the Signature Zoo dip: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and homogenous.

Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt to balance. Refrigerate until ready to serve; the dip can sit chilled for up to 24 hours to let flavors meld.

Arrange wings on a platter. Offer two service options: 1) Tossed in the hot sauce mixture, or 2) finished with salt & pepper. Serve immediately with the chilled Signature Zoo dip on the side and lemon wedges if desired.