chicken wings

papaya salad

Pat the chicken wings dry with paper towels. If wings are whole, separate into drumettes and flats and discard wing tips or save for stock.

Prep

In a large bowl combine olive oil, soy sauce, honey, apple cider vinegar, and minced garlic. Whisk until honey is dissolved.

Make marinade

Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed immediately after tossing.

Season wings

Remove wings from marinade, letting excess drip off. In a small bowl mix smoked paprika, onion powder, black pepper, kosher salt and baking powder. Sprinkle the dry mix over the wings and toss to coat evenly. The baking powder helps crisp the skin when baked or roasted.

Apply dry rub and baking powder

Preheat the oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, skin side up with space between pieces. Bake for 25 minutes, then flip wings and bake an additional 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil on high 1–2 minutes while watching closely.

Oven method (recommended)

Heat 1–2 tbs oil in a large skillet over medium-high heat. Add wings in a single layer (work in batches if needed). Cook 6–8 minutes per side until browned and cooked through, then transfer to a paper towel-lined plate to drain.

Alternative: Pan-fry

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer and cook 18–22 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternative: Air-fryer

In a small saucepan or microwave-safe bowl, melt the butter then whisk with hot sauce and lemon juice until smooth and glossy. Taste and adjust balance with more butter to mellow or more hot sauce to increase heat.

Make buffalo-style sauce

Place cooked wings in a large bowl, pour desired amount of sauce over them and toss to coat. Reserve some sauce for serving if desired.

Toss wings in sauce

Transfer wings to a platter, sprinkle with chopped parsley, and serve with celery sticks and blue cheese or ranch dressing.

Serve

bone-in chicken wings

olive oil

soy sauce

honey

apple cider vinegar

garlic, minced

smoked paprika

onion powder

ground black pepper

kosher salt

baking powder (aluminum-free)

hot sauce (like Frank's)

unsalted butter

fresh lemon juice

chopped fresh parsley

celery sticks

blue cheese dressing or ranch

Peel the papaya, halve lengthwise and remove seeds. Using a julienne peeler or mandoline, shred the papaya into long thin strips about 3–4 mm wide. Place shredded papaya in a large mixing bowl. Peel and julienne the carrot into similar thin strips and add to the bowl. Trim the ends of the green beans and cut into 1–1.5 inch (2–4 cm) lengths; blanch in boiling water for 30 seconds then plunge into ice water to keep bright green and crisp. Drain and add to the bowl. Halve the cherry tomatoes and add to the bowl. If using cilantro, roughly chop and set aside for garnish.

prepare papaya and vegetables

If the shredded papaya is very wet, spread it on a clean towel and gently press to remove excess moisture — this keeps the dressing from becoming diluted.

lightly dry shredded papaya (optional)

If peanuts are not roasted, dry-roast them in a skillet over medium heat, stirring, until golden and fragrant (3–5 minutes). Cool slightly, then roughly crush or chop half of them coarsely and reserve the other half for sprinkling. If using dried shrimp, lightly toast in the pan for 1 minute to bring out aroma and then roughly chop.

In a mortar and pestle (or a small bowl), pound or finely mince the garlic and bird's eye chilies together to a coarse paste. Add the palm sugar and a splash of lime juice to soften and mix until sugar dissolves. Stir in the fish sauce and the remaining lime juice (taste and adjust so the dressing is balanced: about 1 part sugar : 1–2 parts acid : 1–2 parts salty). You should have a bright, savory, sweet, tangy sauce.

make dressing

Pour the dressing over the shredded papaya, carrot, green beans, and tomatoes. Using two large spoons or tongs, toss and gently pound the salad a few times (this helps the flavors meld and slightly bruises the papaya for better texture). Add the crushed roasted peanuts and dried shrimp (if using) and toss again. Taste and adjust with more lime juice, fish sauce, or sugar if needed.

combine salad and dressing

Transfer to a serving plate. Sprinkle remaining chopped peanuts on top and garnish with cilantro if desired. Serve immediately so the vegetables stay crisp.

Chicken Wings

Papaya Salad