Recipe courtesy of Kardea Brown

Game Day Wings

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

Wings:

6 cups neutral oil, plus more if needed, for frying

10 pounds chicken wings, split into flats and drummettes 

2 teaspoons kosher salt 

1 teaspoon freshly cracked black pepper 

Crudite, for serving 

Ranch dressing, for serving 

Honey-Lemon Pepper Sauce:

1 cup (2 sticks) unsalted butter, melted

1/2 cup honey 

2 tablespoons lemon juice plus lemon wedges, for serving, optional

2 tablespoons lemon pepper seasoning 

2 tablespoons chopped fresh parsley, plus more for serving, optional

Buffalo Sauce:

1/2 cup hot pepper hot sauce, such as Frank's

4 tablespoons unsalted butter 

1 teaspoon Worcestershire sauce 

1 teaspoon cracked black pepper 

1 teaspoon fine kosher salt 

1/2 teaspoon garlic powder 

Garlic-Parmesan-Ranch Topping:

4 tablespoons butter, melted

1/2 cup grated Parmesan cheese 

2 teaspoons garlic powder 

Half of a 1-ounce envelope dried ranch seasoning 

Directions

Special equipment:
a deep-fry thermometer
  1. For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
  2. Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
  3. For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
  4. For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
  5. For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
  6. Serve with crudite and ranch dressing on the side.