20 Todays Special !!! Recipe

Pat the 20 wing pieces dry with paper towels to remove excess moisture. This helps achieve crispness.

In a large bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper, 2 tbs baking powder, 1 tsp garlic powder and 1/2 tsp onion powder. Mix to distribute evenly.

Toss the wings in the dry mixture until each piece is evenly coated. Let rest 10–15 minutes at room temperature to allow the baking powder to work (or refrigerate up to 2 hours uncovered for extra crispness).

Cooking options (choose one)

Option A — Oven (recommended for crisp exterior and easier from-home prep): Preheat oven to 230°C / 450°F. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil. Lightly brush or spray the wings with the 2 tbs vegetable oil. Bake for 25–30 minutes, then flip and bake an additional 10–12 minutes until deep golden and crisp and internal temperature reaches 74°C / 165°F. Option B — Frying (for extra-crispy skin): Heat 1.5–2 inches of vegetable oil in a deep skillet or pot to 175°C / 350°F. Working in batches to avoid crowding, fry wings 8–10 minutes until golden and cooked through. Drain on paper towels. Optionally return wings to oil for 1–2 minute double-fry for extra crispness.

When wings are cooked, transfer them to a large clean bowl for saucing.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 3/4 cup hot sauce, 1 tsp honey (if using), 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt. Stir until combined and warm, but do not boil. Taste and adjust heat or sweetness as desired.

Keep warm until ready to toss with wings. If sauce separates, whisk briefly off heat to emulsify.

In a small saucepan over medium heat, combine 1/2 cup light soy sauce, 3 tbs brown sugar, 1 tbs rice vinegar and 2 minced garlic cloves. Bring to a gentle simmer, stirring to dissolve sugar.

Mix 1 tsp cornstarch with 1 tbs water to form a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil.

Taste and adjust sweetness or acidity. Keep warm until ready to toss wings. Sprinkle with sesame seeds and chopped green onions when serving, if desired.

Divide the cooked wings into two portions (10 + 10) or as desired. Pour Sauce A into one bowl and Sauce B into another bowl for tossing, or brush sauce over wings individually if you want both sauces on separate wings.

Working with one portion at a time, pour 1/2 of the chosen sauce over the 10 wings in the large bowl. Toss thoroughly but gently until wings are evenly coated. Transfer sauced wings to a platter. Repeat with the remaining wings and second sauce.

Arrange wings on a serving platter with celery and carrot sticks and a bowl of blue cheese or ranch dressing for dipping. Garnish the soy-garlic wings with sesame seeds and green onions if using.

Serve immediately while hot and crispy.