Hideaway Traditional Wings Recipe

Prep and dry the wings

Pat the chicken wings very dry with paper towels. Toss wings in a large bowl with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin.

Rest

Place wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30 minutes to 2 hours if time allows. This helps further dry the skin for crisping.

Heat oil

Pour vegetable oil into a deep fryer or large heavy-bottomed pot to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread: it should brown in about 60 seconds.

Fry the wings

Working in batches so you don't overcrowd, carefully lower wings into the hot oil. Fry for 8–10 minutes until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer wings to a wire rack set over a sheet pan to drain for 2–3 minutes. For extra crispiness, increase oil to 375°F and flash-fry the wings 1–2 minutes after initial frying, then drain.

In a small saucepan over low heat, melt 4 tablespoons butter. Add hot sauce, white vinegar, Worcestershire sauce, honey and salt. Whisk until combined and warm, 2–3 minutes. Remove from heat and keep warm until ready to toss with wings.

In a small saucepan over low heat, combine smoky BBQ sauce, honey and apple cider vinegar. Warm and stir until glossy and combined, 2–3 minutes. Adjust sweetness or acidity to taste. Keep warm.

In a small saucepan, combine mango puree, minced habanero (start with less and add to taste), lime juice, brown sugar, apple cider vinegar and salt. Simmer gently over low heat for 3–4 minutes to thicken slightly and meld flavors. Taste and adjust heat or sweetness. Keep warm.

Melt 3 tablespoons butter in a small skillet over medium-low heat. Add minced garlic and cook until fragrant but not browned, about 30–45 seconds. Stir in heavy cream and bring to a gentle simmer. Remove from heat and whisk in grated Parmesan until smooth. Stir in chopped parsley, salt and pepper. Keep warm.

Divide hot drained wings into four portions (one per sauce) or keep whole if serving one flavor. Place wings in a large bowl for each sauce, pour the warm sauce over the wings (about 2–4 tablespoons sauce per 8 ounces wings depending on desired coating) and toss gently until evenly coated.

Arrange wings on a platter with celery sticks and lemon wedges. Serve immediately with Hideaway Ranch or blue cheese dressing on the side for dipping.