12 Wings-two Flavors Recipe

Prep chicken and marinade

Cut chicken into 1 to 1-1/4 inch bite-size pieces if not pre-cut. Place chicken in a bowl, add buttermilk, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to coat, cover and refrigerate for 30 minutes to 2 hours (helps tenderize and adhere coating).

Make dry mix

In a shallow bowl or wide plate combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, remaining 1 tsp salt and 3/4 tsp black pepper. Whisk to evenly distribute.

Set up dredge station

Crack eggs into a shallow bowl and whisk lightly. Remove chicken from buttermilk, letting excess drip back into bowl. Dredge pieces first in the dry mix, then dip briefly in the beaten eggs, then return to the dry mix for a second coat. Press flour onto pieces so each is well coated. Place on a wire rack while oil heats.

Fry the chicken

Heat 1 to 1-1/4 cups vegetable oil in a heavy skillet or cast-iron pan over medium-high heat to about 350°F (175°C) — oil should shimmer but not smoke. Fry chicken in batches so pieces aren't crowded (3–4 pieces per batch depending on pan). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer fried pieces to a wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Alternative: oven-baked (optional)

Preheat oven to 425°F (220°C). Lightly oil a baking sheet. After dredging, place pieces on the sheet and spray or brush with a little oil. Bake 15–20 minutes, turning once, until crisp and 165°F internal. Continue with sauces as below.

In a small saucepan over low heat melt the butter gently. Add hot sauce, honey and apple cider vinegar. Whisk until smooth and warmed through, then taste and adjust salt. Keep warm on the lowest heat or remove from heat and cover; whisk again just before tossing with wings.

In a small skillet or saucepan combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, sesame oil and red pepper flakes. Warm over low heat, stirring until garlic is fragrant and sauce thins slightly (about 1–2 minutes). Remove from heat and keep warm.

Divide wings

Place 12 finished boneless pieces on a large cutting board or tray. For 'Two Flavors' split them into two equal portions of 6 pieces each.

Toss in sauces

Place the 6 pieces for Buffalo in a medium bowl, pour the Classic Buffalo sauce over them and gently toss until evenly coated. Transfer to a serving plate. Place the other 6 pieces in a separate bowl, pour the Sweet Chili Garlic sauce over them and toss to coat.

Garnish & serve

Arrange both flavored portions on a single platter or two small plates, garnish Buffalo wings with a sprinkle of chopped parsley/cilantro and the Sweet Chili wings with a few extra red pepper flakes if desired. Serve immediately with celery sticks and ranch or blue cheese dressing on the side.