Barnyard Wings Recipe
Sauce choice: mild Buffalo, hot Buffalo, VT maple BBQ, garlic parmesan, pesto, Buffalo pesto, honey mustard, lemon pepper, tiger stripe, honey BBQ, and Old Bay® dry rub
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Ingredients
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Wings
Sauce choices (choose one)
Finishing & garnish
Method
Wings
- 1
Prep wings
Pat the chicken wing sections very dry with paper towels. Removing surface moisture helps them crisp.
- 2
Season & coat
Place wings in a large bowl. Add salt, black pepper and baking powder and toss thoroughly so each piece is evenly coated. Let rest 10 minutes at room temperature while you heat the oil; the baking powder will help the skin crisp.
- 3
Heat oil
In a large heavy pot or Dutch oven, pour oil to reach a 2–3 inch depth (about 2 cups for 2 lbs wings). Attach a thermometer and heat oil to 350°F (175°C).
- 4
Fry (first stage)
Working in batches (do not crowd), carefully add wings to the oil and fry for 8–9 minutes until they start to render and are pale golden but not fully crisp. Use a slotted spoon to transfer wings to a wire rack set over a sheet pan to drain. Let oil return to 375°F (190°C) between batches if making multiple batches.
- 5
Fry (finish)
Increase oil temperature to 375°F (190°C). Fry the wings a second time, in batches, for 3–5 minutes until deep golden-brown and skin is crisp. Internal temperature should reach at least 165°F (74°C). Transfer to the wire rack to drain and rest 2–3 minutes.
Sauce choices & finishing
- 6
General saucing method
For sauced wings, warm the chosen sauce in a medium saucepan over low heat. If using a thicker BBQ, honey BBQ, or maple BBQ, add 1 tablespoon butter and stir until glossy. For Buffalo sauces, you can add 1 tablespoon melted butter for shine and mellowness. For pesto, warm gently and thin with 1–2 tsp hot water if too thick. Keep sauces warm but do not boil.
- 7
Toss with sauce
Place a batch of hot wings into a large mixing bowl, pour roughly 3–4 tablespoons (or to taste) of warm sauce over them and toss quickly with tongs until evenly coated. Transfer to a serving platter. Repeat with remaining wings and sauce. For dry rubs like Old Bay® or lemon pepper, sprinkle the rub over the hot wings on the rack and toss gently to coat instead of using a liquid sauce.
- 8
- 9
Garlic Parmesan finish
If making Garlic Parmesan: in a small skillet, melt 1 tablespoon butter over medium-low heat, add 1 minced garlic clove and cook 30 seconds until fragrant. Stir into 1/2 cup grated Parmesan and 1/4 cup cream or a splash of olive oil to make a shaggy sauce. Toss wings in the warm mixture and top with extra grated Parmesan and chopped parsley.
- 10
Pesto & Buffalo pesto notes
For straight pesto, finish by tossing wings lightly so pesto clings; do not overheat basil-based pesto as flavor degrades. For Buffalo pesto, mix equal parts warmed Buffalo sauce and pesto to taste, then toss wings.
- 11
Honey mustard
For honey mustard, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 1 tablespoon mayonnaise (optional for creaminess), and a squeeze of lemon. Warm slightly and toss wings.
- 12
- 13
Old Bay® dry rub finish
Sprinkle the Old Bay® evenly over hot wings on the rack and toss to coat. For maximum adhesion, mist wings lightly with neutral oil before sprinkling.
- 14