Chicken Wings Recipe
Buffalo style with Bleu cheese or Thai chili with sesame ginger sauce
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Ingredients
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Buffalo Style Wings
Thai Chili with Sesame Ginger Sauce Wings
Method
Buffalo Style Wings
- 1
Prep and dry
Pat wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock.
- 2
Season
Place wings in a large bowl. Sprinkle with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss to coat evenly.
- 3
Cook (deep-fry method)
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches (do not overcrowd) 8–10 minutes until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack set over a baking sheet to drain and stay crispy.
- 4
Cook (oven method)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss seasoned wings with 1–2 tbsp oil, arrange skin-side up on the rack, and roast 40–45 minutes, flipping once, until skin is crisp and internal temp is 165°F (74°C).
- 5
Make buffalo sauce
In a small saucepan over low heat, melt 1/4 cup unsalted butter. Add 1/2 cup hot sauce, 1 tbsp apple cider vinegar and 1 tsp honey (optional). Whisk until combined and warm but not boiling. Taste and adjust seasoning.
- 6
Toss wings in sauce
Place cooked wings in a large mixing bowl. Pour warm buffalo sauce over wings and toss until evenly coated. For extra crispness, return sauced wings to a preheated 400°F (200°C) oven for 3–5 minutes, or place under broiler 1–2 minutes watching closely.
- 7
Thai Chili with Sesame Ginger Sauce Wings
- 8
Prep and dry
Pat wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock.
- 9
Season
Place wings in a large bowl. Sprinkle with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss to coat evenly.
- 10
Cook (deep-fry method)
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches 8–10 minutes until golden brown and cooked through. Transfer to a wire rack to drain and keep crispy.
- 11
Cook (oven method)
Preheat oven to 425°F (220°C). Place wings on a wire rack over a baking sheet, brush lightly with 1–2 tbsp oil, and roast 40–45 minutes until crisp and cooked through.
- 12
Make sesame ginger sauce
In a small saucepan over low heat, combine 1/2 cup Thai sweet chili sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger and 1 minced garlic clove. Stir until warmed through and slightly thickened, about 2–3 minutes. Remove from heat and stir in 1 tsp neutral oil if desired for gloss.
- 13
Toss wings in sauce
Place cooked wings in a large bowl. Pour the warm Thai chili sesame ginger sauce over the wings and toss until evenly coated. For a stickier glaze, place sauced wings on a baking sheet and broil or bake at 400°F (200°C) 3–5 minutes until sauce is tacky, watching closely to avoid burning.
- 14
Garnish and serve
Transfer wings to a platter. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp sliced green onions. Serve with lime wedges.