Choice Of Sauce Recipe

Prep

Pat the wings dry with paper towels. Season evenly with kosher salt and black pepper.

Fry (or Bake)

For frying: heat oil in a deep pot or Dutch oven to 350°F (175°C). Fry wings in batches 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack lined with paper towels. For baking: preheat oven to 425°F (220°C). Arrange wings on a rack over a rimmed baking sheet and bake 40–45 minutes, flipping once, until crisp and cooked through.

In a small saucepan over low heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir constantly until warmed through and glossy, about 2–3 minutes. Taste and adjust sweetness or heat. Remove from heat and toss wings in the sauce until evenly coated. Garnish with toasted sesame seeds and sliced green onion.

In a small saucepan over low heat, melt the butter. Add hot sauce, Worcestershire, garlic powder, and honey (if using). Whisk until combined and slightly emulsified, 1–2 minutes. Remove from heat and toss wings in the sauce until evenly coated.

In a small skillet over low heat, melt the butter. Stir in the Cajun seasoning, lemon juice, and optional hot sauce until fragrant, about 1 minute. Spoon or toss over the wings to coat thoroughly.

Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, Worcestershire, black pepper, and salt in a bowl until smooth. Taste and adjust vinegar, horseradish, or salt as desired. Serve as a dipping sauce or gently toss wings to coat (this sauce is thicker and often served on the side).

In a small saucepan over medium-low heat, combine ketchup, brown sugar, apple cider vinegar, smoked paprika, Worcestershire, and garlic powder. Simmer gently for 3–5 minutes until sugar dissolves and flavors meld. Cool slightly, then toss wings in sauce or serve on the side.