Wing Night Recipe

Dry and season

Pat the wings dry with paper towels thoroughly—this helps them crisp. Place wings in a large bowl. Add kosher salt, black pepper, garlic powder, and baking powder. Toss until evenly coated. If using the dry-rub option, sprinkle brown sugar, paprika, chili powder and onion powder on half of the wings and toss so you have two flavor styles (optional). Let sit 20–30 minutes in the refrigerator while you preheat (or up to 4 hours covered).

Heat oil and fry

Pour neutral oil into a heavy-bottomed pot to ~2–3 inches depth (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). Pat wings again if any moisture collected. Working in batches (do not overcrowd), fry wings for 8–10 minutes until golden and crisp and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if doing multiple batches.

Roast

Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Toss seasoned wings lightly with 1 tablespoon olive oil. Arrange wings skin-side up on the rack spaced so air can circulate. Roast 35–45 minutes, flipping once halfway, until skin is crispy and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely.

Make the glaze

In a small saucepan over low heat, combine 3 tablespoons hot sauce, 3 tablespoons unsalted butter, 1 tablespoon honey, 1/2 tablespoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon smoked paprika and (optional) 1 teaspoon extra hot sauce. Warm and whisk until butter melts and sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust sweet/acid/heat balance.

Toss wings in glaze

Place cooked wings in a large clean bowl. Pour the warm glaze over wings and toss gently but quickly to coat evenly. Transfer wings back to the rack or a serving platter so excess glaze drips off. If you want the glaze to set, place glazed wings under the broiler for 1 minute (watch carefully) or back in a 350°F (175°C) oven for 3–4 minutes.

Arrange wings on a large platter. Serve with blue cheese and ranch dressings, celery and carrot sticks, and lemon wedges on the side. Provide napkins and finger bowls if desired. Leftover wings keep well refrigerated 2–3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to refresh crispness.