Chicken Wings and Fries
A foolproof combo of ultra-crispy wings and golden fries, perfect for weeknight dinners or party snack recipes that everyone reaches for first.
Servings: 4 servings
Calories: 560kcal
Equipment
- Large mixing bowl - for tossing wings evenly with seasoning
- Sheet pan with wire rack - promotes airflow and crisping
- Deep fryer or heavy-bottomed pot - for frying fries if desired
Ingredients
- 1.2 kg chicken wings split and tips removed
- 900 g Russet potatoes cut into fries
- 45 g corn starch
- 15 ml baking powder
- 10 g kosher salt
- 5 g black pepper
- 60 ml hot sauce
- 30 g unsalted butter
- 500 ml vegetable oil
Instructions
- Toss wings with corn starch, baking powder, salt, and pepper in a large bowl until every wing has a light coating. Let rest 10 minutes - the coating should feel slightly tacky.
- Preheat oven to 220C (425F). Arrange wings on a wire rack set over a sheet pan. Bake 25-30 minutes until skin is deep golden and crisp, flipping once for even color and listening for that satisfying crackle.
- While wings bake, soak cut fries in cold water 20 minutes, then dry thoroughly. Heat oil to 180C (350F) in a deep pot or fryer. Fry potatoes in batches 3-4 minutes until pale golden, drain and rest.
- Raise oil to 200C (400F). Return fries for a second fry 2-3 minutes until deep golden and crisp. Drain on paper towels and season immediately with salt; aroma should be nutty and irresistible.
- Warm butter and hot sauce in a small pan until melted, then toss baked wings in the sauce to coat. The sauce will cling and thicken slightly, giving a glossy, spicy finish.
- Serve wings and fries hot, with celery sticks and blue cheese or ranch on the side. Expect a crunch, a pop of heat, and pillowy interiors that keep people reaching for more.
Notes
- Timing: Double-frying fries is the quickest path to crispiness.
- Make-ahead: Par-cook fries and chill; re-fry before serving for fresh crunch.
- Sauce swaps: Swap buffalo for BBQ or garlic-parmesan for different flavor profiles.