Pat the 24 chicken wings dry with paper towels. Remove any excess skin and make sure wings are split into flats and drumettes. Place wings in a large bowl.

Season and coat

Sprinkle 2 tsp kosher salt, 1 tsp black pepper and 2 tsp baking powder over the wings. Toss thoroughly so each piece is evenly coated — baking powder helps crisp the skin.

Rest

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 30 minutes (or up to 4 hours). This dries the skin for extra crispiness.

Fry or bake

Option A — Frying: Heat 1 cup vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Fry wings in batches (do not crowd) for 8–10 minutes until deep golden brown and internal temp reaches 165°F (74°C). Drain on paper towels. Option B — Oven: Preheat oven to 450°F (230°C). Place wings on a wire rack over a sheet tray and bake 25–30 minutes, turning once, until browned and crisp.

Make sauce

While wings cook, melt 4 tbs unsalted butter in a small saucepan over low heat. Whisk in 1 cup hot sauce, 1 tsp garlic powder and 1 tsp smoked paprika until smooth. For a sweet-heat variation, stir in 2 tbs honey. Taste and adjust salt or heat.

Toss wings in sauce

Place cooked wings in a large bowl. Pour the warm sauce over the wings and toss gently to coat evenly. Garnish with 2 tbs chopped fresh parsley and serve immediately with dipping sauces if desired.

Fries

Prep and soak

Cut potatoes into even fries (about 1/3–1/2-inch thick). Place fries in a bowl and cover with 4 cups cold water. Soak at least 30 minutes, preferably 1 hour, to remove excess starch. Drain and pat completely dry with towels.

Optional toss

For extra-crispy fries: toss dried fries with 1 tsp cornstarch and a pinch of salt until lightly coated.

Fry (two-stage) or bake

Two-stage frying (recommended): Heat oil in a deep pot to 325°F (160°C). Fry fries in batches for 4–5 minutes until soft but not colored. Remove and drain. Increase oil temp to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tbs salt (or garlic salt to taste). Oven method: toss fries with 2 tbs oil, spread in a single layer on a sheet pan, bake at 425°F (220°C) 25–30 minutes, turning once, until golden and crisp; season to taste.

Serve

Keep fries hot and serve alongside wings. Offer ranch or ketchup for dipping.

Onion Rings (alternate to Fries)

Prep onions

Separate onion into rings about 1/2 inch wide. Pat rings dry to remove excess moisture.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder and 1 tsp salt. Stir in 1 beaten egg and 1 cup cold sparkling water or beer until a smooth, slightly thick batter forms. Keep batter cold in the fridge until ready to use.

Heat oil

Heat oil in a deep pot to 375°F (190°C).

Batter and fry

Working in batches, dip onion rings into batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt.

Serve

Serve onion rings hot alongside wings with dipping sauces.

Dipping Sauces

Place ranch and blue cheese dressings in small bowls for serving alongside the wings and fries/onion rings. Offer extra hot sauce on the side if desired.