"gator Nicks" Chicken Wings Recipe

Prep

Pat the wings very dry with paper towels. If using whole wings, separate into drumettes and flats and remove tips. Place wings in a large bowl.

Season the wings with kosher salt and black pepper and toss to coat evenly.

Sprinkle the baking powder over the wings and toss thoroughly until lightly coated. This helps the skin crisp during frying or oven-roasting.

For best results, refrigerate the coated wings uncovered for 30–60 minutes to dry the skin (optional but recommended).

Fry (preferred method)

Heat neutral oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to submerge the wings, leaving 2–3 inches of headspace.

Working in batches, gently lower wings into the hot oil without overcrowding. Fry for 8–10 minutes until skin is golden brown and internal temperature reaches 165°F (74°C). Larger wings may take up to 12 minutes.

Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if cooking multiple batches.

Oven alternative

Preheat oven to 425°F (220°C). Place wings on a wire rack set over a baking sheet. Bake for 40–50 minutes, flipping once halfway, until skin is browned and crisp and internal temp is 165°F (74°C).

In a small saucepan over low heat, melt the butter. Add the hot sauce, honey (if using), Worcestershire sauce, and garlic powder. Whisk until smooth and warmed through, about 2–3 minutes. Keep warm until ready to toss with wings.

To serve: Place hot wings in a large mixing bowl, pour sauce over them, and toss vigorously to coat. Serve immediately with celery and blue cheese or ranch.

In a small saucepan combine soy sauce, water, honey, rice vinegar, and minced garlic. Bring to a gentle simmer over medium heat.

Mix the cornstarch with a teaspoon of cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 1–2 minutes until the sauce thickens slightly.

Remove from heat. Toss cooked wings in the warm teriyaki glaze until evenly coated. Garnish with sesame seeds if desired.

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, soy sauce, and garlic powder in a small saucepan.

Bring to a gentle simmer and cook 3–4 minutes, stirring, to meld flavors and slightly thicken. Taste and adjust sweetness or acidity as desired.

Toss wings in the warm gypsy sauce to coat and serve immediately.

In a small bowl whisk together sweet chili sauce, rice vinegar, soy sauce, and lime juice. Warm briefly in a microwave or over low heat if desired to help it adhere to the wings.

Toss wings in the sauce and garnish with thinly sliced scallions or cilantro if desired.

In a small skillet over medium heat, warm the coconut milk until it begins to steam. Whisk in red curry paste until fully incorporated and simmer 1–2 minutes to cook off raw curry paste flavor.

Add fish sauce, brown sugar, and lime juice. Simmer 1 minute more until slightly thickened. Stir in chopped cilantro off the heat.

Gently toss wings in the coconut curry sauce or serve the sauce on the side for dipping.

Melt the butter in a small saucepan over low heat. Add the hot sauce and honey (if using) and stir until combined and warmed through, about 1–2 minutes.

Toss wings in the glaze or brush on as a finishing sauce. Serve with cooling accompaniments like celery and ranch or blue cheese.

Divide wings among plates or a serving platter. Offer choice of sauces family-style or toss a batch in one sauce before plating.

Serve with celery and carrot sticks and a side of blue cheese or ranch dressing. Provide lime or lemon wedges for the coconut curry or Thai chili options.

Leftover cooked un-sauced wings can be stored in airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness before saucing.