Chicken Wings and Fries

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Ingredients

• 2 pounds chicken wings, split into drumettes and flats

• 4 large russet potatoes, cut into fries

• 6 cups vegetable oil (or peanut oil) for frying

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Ketchup for serving

• 1/2 cup hot sauce (Frank's RedHot or similar)

• 4 tablespoons unsalted butter, melted

• 1 tablespoon honey

• 1/2 teaspoon garlic powder

• Optional: 1 tablespoon brown sugar for extra sweetness

Instructions

1. Step 1: Prep Your Chicken Wings
2. Pat the chicken wings completely dry with paper towels. This is crucial because any moisture will cause dangerous oil splattering and prevent that crispy skin we're after. Season the wings generously with salt, black pepper, garlic powder, and paprika. Let them sit at room temperature for about 15 minutes while you prepare everything else. This small step helps them cook more evenly.
3. Step 2: Cut and Soak the Potatoes
4. Slice your potatoes into even fries, about 1/4 to 1/2 inch thick. Consistency matters here because unevenly cut fries cook at different rates. Place them in a large bowl of cold water and let them soak for at least 10 minutes. This removes excess starch and results in crispier fries. When you're ready to fry, drain them thoroughly and pat completely dry.
5. Step 3: Heat Your Oil Get Organic Produce
6. Pour oil into a large, heavy-bottomed pot or Dutch oven until it's about 3 inches deep. Heat the oil to 375°F, using a thermometer to monitor the temperature. I can't stress enough how important temperature control is. Too cool and your food becomes greasy, too hot and it burns outside while staying raw inside.
7. Step 4: Fry the Chicken Wings
8. Working in batches to avoid overcrowding, carefully lower the chicken wings into the hot oil. Fry for 10 to 12 minutes, turning occasionally, until they're deep golden brown and the internal temperature reaches 165°F. The sound should be a steady, energetic sizzle. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. This keeps them crispy instead of getting soggy on paper towels.
9. Step 5: Fry the Potatoes
10. For the crispiest chicken wings and fries, I use a double-frying method for the potatoes. First fry them at 325°F for about 4 to 5 minutes until they're cooked through but barely colored. Remove and drain. Then increase the oil temperature back to 375°F and fry them again for 2 to 3 minutes until golden and crispy. Season with salt immediately after removing from the oil.
11. Step 6: Make the Sauce
12. While your last batch is frying, combine hot sauce, melted butter, honey, and garlic powder in a large bowl. Whisk until smooth and emulsified. The butter adds richness that balances the heat perfectly. Taste and adjust the sweetness or heat to your preference. Order Meal Kits
13. Step 7: Toss and Serve
14. Add your hot wings to the bowl with the sauce and toss gently but thoroughly until every piece is coated. Arrange them on a platter alongside the crispy fries. Serve with ketchup in a small bowl for dipping. The contrast between the saucy wings and the dry, salty fries with that sweet and tangy ketchup drizzle is absolutely perfect.

Nutrition

Calories: ' + d.