Wings Recipe

Choose quantity and type

Decide whether you want 6 or 12 wings. Select bone-in or boneless. If using bone-in, expect slightly longer cook time and Caribbean Jerk option is available only for bone-in.

If using bone-in wings: pat wings dry with paper towels. If using boneless pieces: pat dry and, if pieces are large, cut into uniform bite-size pieces so cooking is even.

Season wings evenly with kosher salt and freshly ground black pepper. Lightly toss to coat.

Choose cooking method: deep-fry (crispiest) or oven-bake (healthier). For frying: heat 2 cups neutral oil in a deep pot to 350°F (175°C). For baking: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack; brush rack lightly with oil.

Deep-fry method

Working in batches so oil temperature stays near 350°F, carefully add wings and fry 8–10 minutes for bone-in (7–9 minutes for boneless) until golden brown and internal temperature reaches 165°F (74°C). Remove and drain on paper towels for 2–3 minutes.

Oven-bake method

Arrange wings in a single layer on the prepared wire rack. If baking boneless pieces, bake 14–18 minutes, turning once halfway. For bone-in wings, bake 30–35 minutes, flipping once at 15–18 minutes, until skin is crisp and internal temp 165°F (74°C). For extra crispness, broil 1–2 minutes at the end while watching closely.

While wings cook, warm the chosen sauce in a small saucepan over low heat for 2–3 minutes, stirring so it becomes glossy and pourable. For Garlic Parmesan: melt 2 tbs butter over low heat, add 1 minced garlic clove and cook 30 seconds, then stir in 1/4 cup cream or 2–3 tbs reserved sauce, remove from heat and stir in 2 tbs grated Parmesan. For Alpine White BBQ: gently whisk 1/4 cup mayonnaise with 2 tbs plain yogurt, 1 tbs lemon juice and 1/4 cup of the chosen white BBQ base until smooth. For Citrus Pepper: warm 1/4 cup orange juice with 1 tbs lemon juice and 1/2 tsp cracked black pepper, reduce slightly, then whisk into 1/4 cup of chosen glaze.

Place cooked wings in a large mixing bowl. Pour ~1/2 cup (adjust to taste) of the warmed sauce over the wings. Toss vigorously for 30–45 seconds until wings are evenly coated. For extra saucy wings, reserve a few tablespoons of sauce to brush on after plating.

If using Garlic Parmesan, after tossing with sauce, sprinkle additional 2 tbs grated Parmesan and toss lightly so it adheres.

If using Citrus Pepper, finish with a squeeze of fresh lemon over the wings and a crack of black pepper.

For Caribbean Jerk (bone-in only), after cooking toss wings with warmed jerk sauce and garnish with chopped cilantro.

Transfer wings to a serving platter. Garnish with chopped parsley or cilantro if desired. Serve immediately with lemon wedges and blue cheese or ranch dressing on the side for dipping.

Provide extra napkins — wings are best enjoyed hot and messy.