Pat the 3 lb chicken wings split into flats and drumettes, tips removed completely dry with paper towels — the drier, the better. Moisture is the enemy of crispy skin.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on.

Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.

Place a Wire Rack on a rimmed Baking Sheet. Arrange the 3 lb chicken wings split into flats and drumettes, tips removed in a single layer on the rack, skin-side up, making sure they are not touching. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin further.

Optional but recommended: Switch the Oven to broil on high. Broiler the 3 lb chicken wings split into flats and drumettes, tips removed for 3–5 minutes, watching closely, until the skin blisters and crisps up even further.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on.

Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.

Pile the 3 lb chicken wings split into flats and drumettes, tips removed on a platter and serve immediately with 4 stalks celery cut into sticks sticks and a Mixing Bowl of 1 cup blue cheese dressing or ranch dressing / 1 cup blue cheese dressing or ranch dressing on the side.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on. Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on. Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.