WINGS
I don’t think anyone here has to sell you on the concept of wings. They’re crowd-pleasing, delicious, and now you can make them at home in three different styles!
Method
Fried Wings Method:
Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.
Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.
When ready to cook, add the peanut oil to a high-walled skillet and preheat to 375 °F. Add the dry-brined chicken wings to the oil and fry for 5-8 minutes or until cooked through and golden brown. Make sure to keep the oil temperature between 350-375 °F. Transfer the cooked wings to a paper towel-lined sheet tray to cool slightly before serving with your sauce of choice.
Baked Wings Method:
Whisk together the baking powder and salt. Pat the drums and flats dry using paper towels, then generously season all sides of the wings with salt/baking powder mixture.
Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.
When ready to bake, preheat the oven to 250 °F degrees.
Prepare a large rimmed baking sheet tray with a layer of aluminum foil, making sure the high reflective side faces up. Sprinkle an even layer of baking soda over the foil to prevent the oil from burning during the roasting process. Then, transfer the rack with the chicken wings to the lined sheet tray.
Bake the wings for 20 minutes, then remove the wings from the oven. Increase the temperature to 475 °F (with convection fan on). Once preheat, place the wings back into the oven and bake for an additional 20-30 minutes. Make sure to flip the wings halfway through the second baking period for even browning.
Serve immediately with your sauce of choice.
Grilled Wings Method:
Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.
Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.
When ready to cook, preheat half the grill over high heat, leaving the other side of the grill for indirect cooking. Grease the grill grate with vegetable oil before adding the chicken.
Add the wings to the indirect side of the grill, then cover the grill with the lid and cook for 12-15 minutes or until the skin has turned pale and opaque.
Flip the wings and optionally, brush the wings with Barbecue Sauce. Continue cooking, occasionally turning and brushing with sauce (if using), for an additional 15-20 minutes.
Increase the heat on the indirect side to medium-high and cook for an additional 3-5 minutes or until the wings are charred.
Serving immediately with the sauce of choice.
Buffalo Sauce Method:
Combine all ingredients and set aside.
Honey Dijon Sauce Method:
Combine all ingredients and set aside until ready to use.
Barbecue Sauce Method:
In a medium saucepan, combine all the ingredients and bring to a bare simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, until flavors have melded, 15 to 20 minutes. Add more water if the sauce becomes too thick, and if too thin, cook down to a thicker consistency.
Set aside until ready to use or allow the sauce to cool to room temperature, then refrigerate until ready to use, up to 2 weeks.
Gochujang Sauce Method:
Combine all of the ingredients, save for the sesame seeds, in a small saucepot. Whisk to combine the ingredients and cook over medium heat for 10-15 minutes or until thickened.
Set aside until ready to use or allow the sauce to cool to room temperature, then refrigerate until ready to use, up to 2 weeks.
When ready to serve, garnish with sesame seeds.
Alfredo Wings Method:
Combine the cheese and butter in a base of a blender.
Heat the water and cream in a small saucepot until simmering.
With the blender running, slowly pour just enough of the heated cream mixture to form a thick sauce.
Use immediately.
Ingredients
Fried Wings Ingredients:
2 lb chicken wings
As needed kosher salt
~48 oz fry oil of choice
Baked Wings Ingredients:
1 tsp baking powder
1 tsp kosher salt
2 lb chicken wings
As needed baking soda (for dusting)
Grilled Wings Ingredients:
2 lb chicken wings
As needed kosher salt
As needed vegetable oil
Optional: Barbecue Sauce (recipe below)
Buffalo Sauce Ingredients:
½ Cup hot sauce of choice
6 Tbsp unsalted butter, melted
½ tsp Worcestershire sauce
⅛ tsp garlic powder
⅛ tsp cayenne powder
Honey Dijon Sauce Ingredients:
3 Tbsp dijon mustard
3 Tbsp yellow mustard
¼ Cup honey
To taste hot sauce of choice
Barbecue Sauce Ingredients:
½ Cup ketchup
¼ Cup water + more as needed
1 Tbsp apple cider vinegar
2 tsp Worcestershire sauce
2 tsp yellow mustard
½ tsp hot sauce (such as Louisiana Crystal, Texas Pete, Tabasco)
1 garlic cloves, grated or minced
¼ Cup packed brown sugar
1 tsp smoked paprika
1 tsp onion powder
½ tsp freshly ground black pepper
Gochujang Sauce Ingredients:
⅓ Cup gochujang
¼ Cup water
2 Tbsp brown sugar
1 garlic clove, minced or crushed
2 Tbsp fresh ginger, grated
1 ½ Tbsp soy sauce
1 Tbsp rice wine vinegar
½ bakintsp gochugaru
2 tsp toasted white sesame seeds
Alfredo Wings Ingredients:
4 oz parmesan cheese, finely grated
2 Tbsp unsalted butter
½ Cup water
½ Cup heavy cream