Wings - Jumbo Recipe

Prep

Pat the wings dry with paper towels. Toss the wings in a large bowl with kosher salt, black pepper and baking powder until the skin is evenly coated. Let rest uncovered in the refrigerator for 30–60 minutes (or at room temperature 20 minutes) to dry the skin — this improves crisping.

Fry (or bake) Wings

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until internal temperature reaches 165°F and skin is golden and crisp. Remove to a wire rack set over a sheet pan to drain. Alternatively, for oven method: preheat to 425°F (220°C) and roast wings on a wire rack for 35–45 minutes, flipping once, until crisp.

Combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne and salt in a small bowl. Toss freshly fried/warmed wings with the rub in a large bowl to coat evenly. Serve immediately.

Melt butter in a small saucepan over low heat. Stir in lemon juice, lemon zest, cracked black pepper and salt. Warm until combined but not boiling. Toss hot wings in the sauce to coat and serve.

In a small saucepan over low heat, melt butter and whisk in hot sauce and honey until smooth and emulsified. Remove from heat and toss wings until evenly coated.

Combine hot sauce, melted butter, sriracha and cayenne in a saucepan and warm through. Taste and adjust heat. Toss wings in sauce, or serve on the side for extra heat.

In a small saucepan, warm honey with hot sauce or crushed chili flakes and apple cider vinegar over low heat just until it loosens and aromatics bloom (about 1–2 minutes). Brush or toss wings with hot honey.

Warm BBQ sauce in a saucepan for 1–2 minutes; stir in honey if using for gloss. Toss wings quickly in warm sauce to coat. For a sticky finish, return sauced wings to a hot skillet for 30–45 seconds to caramelize, watching carefully to prevent burning.

Combine soy sauce, mirin, brown sugar and minced garlic in a small saucepan and simmer 2–3 minutes. Mix cornstarch and water to make a slurry, whisk into simmering sauce until it thickens slightly. Remove from heat and toss wings in the glaze to coat.

Whisk together Dijon mustard, honey, mayonnaise and apple cider vinegar until smooth. Toss wings lightly or serve on the side as a dipping sauce.

Whisk together buttermilk, mayonnaise, dried dill, dried parsley, garlic powder, onion powder and salt until smooth. Chill at least 15 minutes to let flavors meld. Serve as a dipping sauce for wings.

Stir sriracha into prepared ranch to taste. Serve as a dipping sauce or drizzle over wings.

Whisk orange juice, lime juice, soy sauce, honey, grated ginger and bird's eye chili (or hot sauce) in a small bowl. Warm gently for 30 seconds to meld flavors, then toss wings in the glaze. The result should be tangy, slightly sweet and punchy — adjust honey or chili to taste.