25 Piece Sampler Recipe

Pat all 25 wing pieces dry with paper towels. If pieces are wet the skin won't crisp. Divide into five groups of 5 pieces each and set aside.

Lightly toss each group with a pinch of kosher salt and black pepper (about 1/8–1/4 tsp salt per group). If you want extra crisp, toss each group with about 1/2 tablespoon flour mixed with a pinch (1/64 tsp) baking powder before frying.

Pour 2 cups neutral oil into a deep skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle steadily.

Work in batches so oil temperature stays close to 325–350°F. Fry each 5-piece batch for 8–10 minutes, turning occasionally, until skin is golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Repeat until all five groups are cooked.

Make sauce

In a small saucepan over low heat, melt 1 tablespoon butter. Stir in 2 tablespoons hot sauce and 1/2 teaspoon honey. Warm until combined and just simmering, then remove from heat.

Toss the 5 cooked wings in the buffalo sauce until thoroughly coated. Serve immediately with celery or blue cheese or ranch if desired.

Make sauce

In a small bowl combine 2 tablespoons BBQ sauce, 1 tablespoon honey and 1/2 teaspoon apple cider vinegar. Whisk until smooth.

Toss the 5 cooked wings in the honey-BBQ mixture until evenly glazed. Place on the rack for a minute to allow glaze to set, then serve.

Make sauce

In a small skillet over medium heat, melt 1 tablespoon butter. Add 1 minced garlic clove and sauté for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 1 tablespoon grated Parmesan and 1/2 tablespoon chopped parsley.

Toss the 5 cooked wings in the garlic-parmesan mixture until well coated. Sprinkle an extra pinch of grated Parmesan and parsley on top before serving.

Finish wings

Melt 1 tablespoon butter and toss with 5 cooked wings so they are lightly coated. Immediately sprinkle with 1/2 teaspoon lemon zest and 1/2 teaspoon freshly ground black pepper, tossing to distribute. Serve hot.

Make glaze

In a small saucepan, combine 2 tablespoons sweet chili sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon rice vinegar and 1/4 teaspoon sesame oil. Warm gently until just bubbling and combined, about 1–2 minutes; remove from heat.

Toss the 5 cooked wings in the sweet chili glaze until glossy. Garnish with 1 tablespoon thinly sliced green onions and serve.