Wings Recipe

Preheat and dry

Preheat oven to 425°F (220°C) if roasting. Pat wings completely dry with paper towels — removing surface moisture helps them crisp.

Season base

In a large bowl, toss wings with kosher salt, black pepper, baking powder and 1 tablespoon vegetable oil until evenly coated. Baking powder helps crisp the skin when roasting or air-frying.

Par-cook options

Choose one par-cook method: - Oven roast: Arrange wings on a wire rack over a rimmed baking sheet, spaced so air circulates. Roast 25–30 minutes, flip, then roast 10–15 minutes more until skin is golden and crisp and internal temperature reaches 165°F (74°C). - Fry: Heat neutral oil to 350°F (175°C). Fry wings in batches 7–8 minutes until crisp and cooked through. Drain on paper towels. - Air-fry: Preheat air fryer to 400°F (200°C). Cook wings in a single layer 18–22 minutes, shaking once halfway, until crisp and cooked through.

Choose and toss with rub

While wings are hot from par-cooking, place them back in the clean large bowl. Sprinkle your chosen dry rub (2 tsp per flavor listed) evenly over the wings and toss to coat so spices stick to the hot skin. For Lemon Pepper: finish with a squeeze of lemon juice or extra lemon zest. For Salt & Pepper: keep it simple; re-season to taste.

P's Way combinations (optional)

If making a P's Way combo: - Lemon pepper & hot wing: use half quantity lemon pepper and half hot wing rub, toss to coat. - Buffalo & hot honey: toss wings in buffalo sauce (see sauce step) then drizzle hot honey to finish. - Scallions: after saucing or rub, scatter chopped scallions on top.

Make/prepare sauces (if using homemade)

Buffalo: melt 3 tbs butter and whisk with 1/3 cup Frank's-style hot sauce and 1/2 tsp honey until smooth. Sweet chili gochujang: whisk 3 tbsp gochujang with 1/4 cup sweet chili sauce, 1 tbsp rice vinegar and 1 tsp sesame oil. BBQ or store-bought sauces can be used as-is; warm gently if preferred.

Toss with sauce

Place hot wings in a clean bowl, add 1/2 cup of your chosen sauce and toss vigorously until evenly coated. For a lighter glaze, reserve 2–3 tablespoons to brush on after plating. For buffalo & hot honey, toss in buffalo then finish with a 2-tablespoon drizzle of hot honey.

Garnish

Transfer sauced or rubbed wings to a serving platter. Sprinkle scallions over wings when using gochujang, sweet smoke, or P's scallion finish. Add toasted sesame seeds if using gochujang. Serve lemon wedges alongside lemon pepper wings.

Serve wings immediately with bleu cheese or ranch on the side for dipping. Provide napkins and a tray for bones.