Jumbo Wings Recipe
Wings with your choice of Sriracha Buffalo, Honey Wasabi, and Sweet Chili Sauce.
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Ingredients
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Chicken & Basic Seasoning
Cooking Oil
Sriracha Buffalo Sauce
Honey Wasabi Sauce
Sweet Chili Sauce
To Finish & Serve
Method
Prep & Season Wings
Pat the wings dry with paper towels. If whole wings are used, separate into drumettes and wingettes and discard wing tips or save for stock.
In a large bowl, combine the wings with kosher salt, black pepper, and baking powder. Toss thoroughly to coat. Let rest refrigerated on a rack for 15–30 minutes (this helps dry the skin for extra crispiness).
Fry or Roast the Wings
If frying
Heat 1 to 1 1/2 cups neutral oil in a large heavy pot or deep skillet to 350°F (175°C). Working in batches so oil temperature stays steady, carefully add wings and fry for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon and transfer wings to a wire rack set over a baking sheet to drain.
If oven-roasting (healthier alternative)
Preheat oven to 425°F (220°C). Place wings on a wire rack set inside a rimmed baking sheet lined with foil. Bake for 35–45 minutes, flipping once halfway, until skin is browned and crisp and internal temperature reaches 165°F (74°C).
Make Sriracha Buffalo Sauce
In a small saucepan over low heat, melt the butter. Whisk in Sriracha, Frank's-style hot sauce, apple cider vinegar, honey, garlic powder and salt. Warm until combined and glossy, about 1–2 minutes. Taste and adjust heat or sweetness to preference. Keep warm until ready to toss.
Make Honey Wasabi Sauce
In a small bowl, whisk together mayonnaise, honey, wasabi paste, rice vinegar, soy sauce, lime juice and black pepper until smooth. Taste and adjust wasabi or honey to balance heat and sweetness. Refrigerate until serving.
Make Sweet Chili Sauce
In a small bowl, mix the store-bought sweet chili sauce with lime juice and optional chili flakes. Stir to combine and keep at room temperature until serving.
Toss & Serve
Divide cooked wings into three equal portions (or serve family-style with all sauces on the side). For saucing: place a portion of hot wings in a large clean bowl, pour the desired sauce (about 3–4 tablespoons per 2/3 lb portion) over the wings, and toss until evenly coated. Serve immediately.