Wings Recipe

Prep

Pat wings (bone-in) dry with paper towels. If using boneless, cut chicken breasts into 1" pieces and pat dry. Season all pieces evenly with 1.5 tsp kosher salt and 1 tsp black pepper.

If making bone-in wings: separate drumettes and flats at the joint, discard tips or save for stock.

Preheat a deep pot or Dutch oven with 3–4 cups vegetable oil to 350°F (175°C). Use a thermometer for accuracy. If you prefer oven method, preheat oven to 425°F and use a baking rack (see note).

In a large bowl, toss the wings with 1 tbs baking powder and 2 tbs cornstarch until evenly coated. This will dry the skin and produce crispiness when fried or baked.

Fry in batches: lower wings gently into 350°F oil, avoiding overcrowding. Fry bone-in wings 8–10 minutes until golden and internal temperature reaches 165°F; boneless pieces will take 4–6 minutes. Remove to a wire rack set over a sheet pan to drain. For extra-crispy: after first fry, let rest 3–4 minutes then return to oil at 400°F for 60–90 seconds to crisp.

Oven method: place coated wings on a wire rack over a sheet pan, spray lightly with oil, and bake 25–30 minutes until skin is crisp, flipping once at 15 minutes.

While wings cook, make Buffalo sauce: melt 4 tbs butter in a small saucepan over low heat. Whisk in 1/2 cup hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire, 1 tsp honey and 1/4 tsp salt. Warm through until smooth, then remove from heat.

Toss freshly fried wings in the Buffalo sauce in a large bowl until evenly coated. Serve immediately with chopped parsley/chives and blue cheese or ranch.

Melt 3 tbs butter in a skillet over medium-low heat. Add 3 minced garlic cloves and cook gently 30–45 seconds until fragrant (do not brown). Stir in 2 tbs heavy cream and 1/2 cup grated Parmesan until melted and combined. Remove from heat and fold in lemon zest and 1/4 tsp black pepper.

Toss hot wings with the garlic-Parmesan sauce to coat. Sprinkle additional Parmesan if desired and garnish with parsley/chives.

Combine 1 tsp lemon zest, 1 tsp coarse black pepper, 1/2 tsp kosher salt, 1/2 tsp garlic powder and 1/4 tsp paprika in a small bowl. Immediately after frying while wings are still hot, place wings in a large bowl and sprinkle the dry rub over them. Toss vigorously to distribute the rub so it adheres to the hot skin.

Serve with lemon wedges if desired and dipping sauce on the side.

In a small saucepan over low heat, combine 1 tbsp soy sauce, 2 tbs honey, 1 tbsp brown sugar, 1 tsp sriracha and 1 tsp rice vinegar. Warm and whisk until sugar is dissolved and sauce is glossy. Stir in 1/4 tsp sesame oil off the heat.

Toss the hot wings in the sweet-heat glaze until evenly coated. Serve immediately.

Combine 2 tbs hot honey, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder) and 1/2 tsp apple cider vinegar with 1/4 tsp smoked paprika in a small bowl. Warm gently if the honey is thick so ingredients combine.

Toss wings with the Firefly Way glaze to coat. Garnish with parsley/chives and serve with celery, carrot sticks, and dipping sauce.

Arrange sauced wings on a platter, sprinkle with chopped parsley or chives. Serve with celery and carrot sticks and 1/2 cup blue cheese or ranch on the side.

Notes: Make one sauce at a time for a single batch. For bone-in pricing/portion (15) scale recipe accordingly by multiplying quantities; this recipe yields roughly the menu single appetizer portion.