6 Wings Recipe

Prep

If using jumbo bone-in wings: pat 6 wings dry with paper towels, trim excess skin and split at the joint if desired. If using boneless: cut chicken breast into 6 evenly sized pieces (about 1.5-2 oz each). If using cauliflower: cut into 6 similar-size florets. Season wings lightly with 1 tsp salt and 1 tsp pepper; set aside.

Option A — Oven Roasted (healthier, works for all three types)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss the seasoned wings very lightly with 1 tbs oil so they are evenly coated. For jumbo wings: optionally toss with 1 tbs of the flour/cornstarch mix (from Batter section) to encourage crisping. Arrange wings on the rack spaced apart. Roast for 25–30 minutes for jumbo wings (until internal temp 165°F/74°C and skin is crisp), 18–22 minutes for boneless, or 20–25 minutes for cauliflower (flip halfway through). If you want extra crispness, broil 1–2 minutes at the end, watching carefully to prevent burning.

Option B — Pan Fry / Shallow Fry (crispiest for boneless or cauliflower)

Heat 2 tbs oil in a heavy skillet over medium-high heat until shimmering. If using the Batter/coating: dredge boneless chicken pieces or cauliflower florets in the flour mix (shake off excess). Fry in batches for 3–4 minutes per side for boneless chicken (until golden and cooked through, 165°F/74°C) or 4–6 minutes for cauliflower (until browned and tender). Transfer to a wire rack or paper towel-lined plate.

Option C — Deep Fry (traditional style for jumbo wings)

Heat oil in a deep pot to 350°F (175°C). If desired, toss wings very lightly in the flour/cornstarch mix for extra crisp. Fry wings in batches 8–10 minutes for jumbo bone-in pieces (until golden and internal temp reaches 165°F). Drain on a rack.

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder until evenly combined. Use this mix to dredge boneless chicken pieces or cauliflower, or lightly dust jumbo wings before frying/roasting to improve crispness.

If using boneless chicken or cauliflower and you want extra tenderness and flavor, combine 1 cup buttermilk (or yogurt thinned with milk) with 1 tsp hot sauce in a bowl. Submerge the pieces and refrigerate 30 minutes to 4 hours. Remove from marinade, let excess drip off, then dredge in the batter mix before cooking.

Choose one sauce to finish the 6 wings. For Buffalo: melt 2 tbs butter and stir into 1/2 cup hot sauce (like Frank's) until combined. For BBQ: warm 1/2 cup BBQ sauce in a small saucepan or microwave. For honey-garlic: whisk together 1/4 cup honey, 2 tbs soy sauce and 1 clove minced garlic; warm gently until combined. Place cooked wings in a large bowl, pour 1/2 cup of chosen sauce over them, and toss until evenly coated.

Arrange the 6 sauced wings on a plate with celery and carrot sticks and 1/4 cup ranch or blue cheese dressing for dipping. Serve immediately while hot and crispy.