Wings Recipe

Preheat oven to 425°F (220°C) if roasting; if frying, heat oil to 350°F (175°C) in a deep pot. Pat wings very dry with paper towels to remove surface moisture.

In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder will help the skin crisp during cooking.

If roasting: place a wire rack on a rimmed baking sheet, arrange wings in a single layer, brush lightly with 2 tablespoons neutral oil, and roast 40–50 minutes, turning once at 25 minutes, until deep golden brown and crisp. If frying: fry in batches at 350°F (175°C) for 8–10 minutes until golden and cooked through, then drain on a wire rack or paper towels.

Make sauce

In a small saucepan over low heat, melt 3 tablespoons butter. Remove from heat, whisk in 2 tablespoons Old Bay seasoning and 1 teaspoon lemon juice until smooth.

Toss hot cooked wings immediately in the Old Bay butter mixture until evenly coated. Serve hot.

Make sauce

In a small saucepan over medium-low heat, melt 2 tablespoons butter. Add 4 tablespoons hot sauce, 1 tablespoon brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire, and 1 teaspoon garlic powder. Stir and simmer gently 1–2 minutes until sugar dissolves and sauce is glossy; do not boil aggressively.

Toss hot cooked wings in the Mumbo sauce until well coated. Serve immediately.

Make sauce

In a small skillet over medium heat, melt 3 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Remove from heat, stir in grated Parmesan, chopped parsley, black pepper, and 1/4 teaspoon salt. The residual heat will melt the cheese into a silky coating.

Toss hot wings in the garlic Parmesan mixture and serve, sprinkling an extra pinch of Parmesan if desired.

Make sauce

In a small saucepan over low heat, combine 2 tablespoons light soy sauce, 2 tablespoons honey, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes (optional). Warm gently, stirring until honey dissolves and sauce is glossy, about 1–2 minutes.

Toss wings with the warm honey-soy glaze until evenly coated. For extra shine, return glazed wings to the oven at 400°F (200°C) for 3–5 minutes to set the glaze, or briefly broil while watching closely.

Arrange wings by flavor on a platter with celery, carrot sticks, and dressing on the side. Offer lemon wedges for the Old Bay wings and garnish Garlic Parmesan wings with extra parsley if desired.

Note: cook all wings the same way (roasted or fried), then divide into four batches and toss each batch with its respective sauce so diners can sample each flavor.