Wings with Fries (10pc)

Wings with Fries (10pc), the way we make it

Make it at home

Ingredients

• 10 chicken wings (split into flats and drums, tips removed)
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• 1 lb frozen french fries (crinkle-cut or straight-cut)
• **Buffalo Sauce:**
• 4 tbsp unsalted butter
• ½ cup Frank's RedHot (or similar cayenne pepper sauce)
• 1 tsp white vinegar
• Pinch of garlic powder
• **For serving:**
• ½ cup ranch or blue cheese dressing
• 4 celery stalks, cut into sticks

Instructions

1. 1

   **Dry the wings:** Pat wings completely dry with paper towels. This is the single most important step for crispy skin.

2. 2

   **Season:** In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, and black pepper. The baking powder raises the skin's pH and dramatically improves crispiness.

3. 3

   **Rest (optional but great):** Place seasoned wings on a wire rack over a sheet pan and refrigerate uncovered for 1–8 hours if time allows.

4. 4

   **Bake or air-fry wings:** *Oven method:* Preheat oven to 425°F. Bake wings on a wire rack set over a foil-lined sheet pan for 45–50 minutes, flipping once at the 25-minute mark, until deeply golden and crisp. *Air fryer method:* 400°F for 22–24 minutes, flipping halfway.

5. 5

   **Make the Buffalo sauce:** Melt butter in a small saucepan over medium-low heat. Whisk in hot sauce, vinegar, and garlic powder. Keep warm on low heat.

6. 6

   **Cook the fries:** Follow package directions — spread in a single layer on a sheet pan at 425°F for 20–25 minutes, flipping once, or air-fry per package instructions.

7. 7

   **Toss the wings:** As soon as wings come out of the oven or air fryer, transfer to a large bowl. Pour Buffalo sauce over and toss until fully coated.

8. 8

   **Serve:** Pile wings on a platter with fries alongside. Serve with ranch or blue cheese dressing and celery sticks. Eat immediately.

SMS terms · Privacy policy · We never sell or share your number.