Wingbites® Recipe

If wings are whole, separate into drumettes and flats and discard tip or save for stock. Pat wings very dry with paper towels.

Place wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs baking powder over the wings. Toss thoroughly to coat (baking powder helps dry the skin and create extra crispiness). Refrigerate uncovered for 30–60 minutes if time allows (optional) to further dry the skin.

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.25 tsp cayenne, 1 tsp kosher salt and 0.5 tsp black pepper until evenly combined.

In a second shallow bowl, beat 2 eggs with 1/4 cup whole milk to make the egg wash.

Working in batches, dredge each wing first in the flour mixture, then dip into the egg wash, then return to the flour mixture for a final coating. Press the flour onto the wing so it adheres. Place coated wings on a wire rack set over a baking sheet while you finish the rest.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven (enough to submerge wings by about 1–1.5 inches). Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small cube of bread browns in about 60 seconds.

Fry wings in small batches (6–8 wings depending on pot size) for 8–10 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pot—crowding lowers oil temperature and makes wings greasy.

Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain for a minute or two before saucing.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange coated wings on the rack in a single layer with space between pieces.

Lightly spray wings with cooking oil spray or brush with a little oil. Bake for 35–45 minutes, flipping once halfway through, until deep golden and crisp and internal temperature is 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching carefully.

While wings cook, make the glaze: in a small saucepan over medium-low heat melt 3 tbs unsalted butter. Add 1/4 cup honey, 2 tbs Sriracha, 1 tbs soy sauce, 1 tsp rice vinegar and 0.5 tsp grated fresh ginger (if using). Stir and bring to a gentle simmer for 2–3 minutes so flavors meld and sauce slightly thickens. Taste and adjust heat or sweetness as desired.

Turn heat to low and keep warm until wings are ready.

Place cooked wings in a large clean bowl. Pour the warm honey-Sriracha glaze over the wings and toss gently but thoroughly until all wings are evenly coated. Work quickly so glaze adheres while wings are hot.

Transfer WingBites® to a serving platter. Sprinkle with 1 tsp toasted sesame seeds and 2 tbs chopped cilantro or parsley. Serve immediately with lime wedges on the side for squeezing over the wings.

If you refrigerated wings uncovered to dry them, bring them back toward room temperature for 10–15 minutes before frying or baking so cooking is even.

If deep-frying, monitor oil temperature and use a thermometer. Dispose of used frying oil safely or strain and store if planning to reuse.