Wings Recipe

Prep the wings

Pat wings dry with paper towels. If whole wings, separate at joints into drumettes and wingettes and discard tips or save for stock. Place wings in a bowl and set aside.

Make dredge

In a shallow bowl combine flour, cornstarch, baking powder, salt, and black pepper. In a second bowl whisk the egg with the buttermilk until smooth.

Coat the wings

One at a time, dip each wing into the egg-buttermilk mixture, allowing excess to drip off, then toss in the flour mixture to fully coat. Place coated wings on a wire rack set over a baking sheet and let rest 10 minutes to help the coating adhere.

Frying (preferred for classic texture)

Heat 1 to 1 1/4 cups vegetable oil in a heavy skillet or deep pan to 350°F (175°C). Fry wings in batches, without overcrowding, about 7-9 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Keep warm in a single layer in a 200°F (95°C) oven while finishing other batches.

Oven-baked (alternative)

Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and arrange coated wings in a single layer. Spray lightly with oil. Bake 35-45 minutes, flipping once halfway, until crisp and cooked through (165°F/74°C).

Honey Garlic Sauce

In a small saucepan over medium heat combine 3 tbs honey, 2 cloves minced garlic, 1 tbs soy sauce, 1 tsp rice vinegar, and 1/2 tsp cornstarch dissolved in 1 tbs water. Simmer 2-3 minutes until glossy. Toss hot cooked wings in the sauce to coat evenly.

Teriyaki Sauce

Combine 3 tbs soy sauce, 1 1/2 tbs brown sugar or honey, 1 tbs mirin or rice vinegar, 1 tsp grated ginger, and 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbs water) in a small pan. Simmer until thickened (2-3 minutes). Toss wings to coat.

BBQ Sauce

Warm 1/3 cup of your favorite BBQ sauce in a pan until slightly bubbling. Toss wings to coat thoroughly and return to pan for 30 seconds to glaze.

Sweet Chili Sauce

Use 1/3 cup sweet chili sauce (store-bought) warmed briefly in a pan. Add wings and toss to coat.

Hot Sauce (Buffalo-style)

Melt 3 tbs unsalted butter in a saucepan over low heat, add 1/4 cup hot sauce (Frank's-style) and 1/2 tsp honey or sugar, whisk until combined. Toss wings in sauce to coat.

Caliente (Chile-Lime)

In a bowl mix 3 tbs hot chile sauce (or a 2:1 mix of sweet chili + hot sauce), 1 tsp lime juice, 1 tsp honey, and 1/2 tsp smoked paprika. Warm briefly and toss wings to coat. Finish with a squeeze of fresh lime if desired.

Nashville Hot

Whisk together 3 tbs neutral oil, 1 1/2 tbs melted butter, 1 1/2 tbs cayenne powder (adjust to taste), 1 tsp brown sugar, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp salt. Heat gently until blended. Brush or toss wings in a light layer of melted butter first, then liberally brush the cayenne glaze on each wing for the characteristic color and heat. (Note: adjust cayenne to desired spice level.)

Salt & Pepper

While wings are hot, sprinkle with an additional pinch of flaky salt and freshly ground black pepper. Toss briefly to distribute.

Lemon Pepper

Toss hot wings with 1-1 1/2 tbs lemon pepper seasoning and a squeeze of lemon juice. Serve with lemon wedges.

Cajun

Sprinkle 1-1 1/2 tbs Cajun seasoning over the hot wings and toss to coat evenly.

Maple Bacon

Toss wings with 1 tbs maple sugar (or light maple syrup brushed on lightly) and 1 tbs crumbled cooked bacon or bacon bits. If using syrup, briefly broil 1-2 minutes to set glaze (watch carefully).

Arrange sauced or seasoned wings on a platter. Garnish with chopped parsley, place pickle slices and ranch dressing on the side for dipping. Serve immediately while hot and crisp.