Tavern Wings Recipe

Prep wings

Pat the wings thoroughly dry with paper towels. If they are whole, cut at the joint to separate drumettes and flats and discard wing tips or reserve for stock.

Season and coat

In a large bowl, toss the dried wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps crisp the skin when cooked.

Choose cooking method

You can deep-fry, shallow-fry, or roast the wings. For a tavern-style quick service result we recommend shallow-frying or deep-frying for 12 pieces.

Heat oil

If deep-frying: heat oil in a heavy pot to 350°F (175°C). If shallow-frying: heat 1 cup oil in a large skillet over medium-high heat until shimmering but not smoking.

Cook wings

Working in batches if needed, fry the wings until the skin is deep golden and crisp and the internal temperature reaches 165°F (74°C), about 8–10 minutes for shallow-frying or 7–9 minutes for deep-frying. If roasting as an alternative: place wings on a wire rack over a baking sheet and roast at 425°F (220°C) for 35–40 minutes, flipping once halfway, until crisp.

Drain

Transfer cooked wings to a wire rack or paper towel-lined tray to drain excess oil for 2–3 minutes.

Warm sauce

Place your chosen sauce (about 3 tablespoons) in a small saucepan over low heat. If using buffalo sauce, add the unsalted butter and stir until melted and combined. Heat just until warmed through, about 1–2 minutes. For other sauces, warm gently to meld flavors.

Toss wings in sauce

Place drained wings into a large mixing bowl. Pour warmed sauce over the wings and toss gently but thoroughly until evenly coated.

Plate and garnish

Arrange sauced wings on a platter. Sprinkle chopped parsley if desired. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.