Birdie Wings Recipe

Prep

Pat wings dry with paper towels. If using whole wings, separate at the joints into drumettes and wingettes. Place wings in a large bowl.

Season

Sprinkle kosher salt, black pepper, and baking powder over the wings. Toss well to coat evenly. Let rest 15–30 minutes in refrigerator (optional) to help skin dry and crisp.

Cook (Fry)

Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and internal temperature reaches 165°F (74°C) and skin is crisp. Drain on a wire rack set over a sheet pan.

Cook (Oven)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Toss wings with 1 cup neutral oil (or brush lightly) and spread on rack skin-side up. Bake 35–45 minutes, flipping once, until crisp and cooked through.

In a small saucepan over low heat, melt butter. Whisk in hot sauce, Worcestershire, garlic powder and honey. Bring to a gentle simmer for 1 minute, remove from heat. Toss freshly cooked wings in sauce until evenly coated.

Combine honey, sriracha, soy sauce, rice vinegar and sesame oil in a small saucepan. Warm gently over low heat until honey thins and mixture is glossy, 2–3 minutes. Toss wings to coat.

Melt butter in a small saucepan, add honey and apple cider vinegar. Simmer very gently 1–2 minutes until syrupy. Toss wings in warm glaze to coat.

Warm BBQ sauce with optional hot sauce in a saucepan until simmering. Toss wings to coat, then return to oven 2–3 minutes at 400°F (200°C) for a sticky finish if desired.

In a small saucepan combine gochujang, soy sauce, honey, rice vinegar, minced garlic and sesame oil. Heat gently until bubbling lightly and ingredients emulsify, about 2 minutes. Toss wings well and sprinkle with sesame seeds if available.

Melt butter in a skillet over medium heat, add minced garlic and cook 30–45 seconds until fragrant (do not burn). Remove from heat and stir in grated Parmesan and parsley. Immediately toss hot wings in the mixture so cheese melts slightly and clings to the wings.

Mix all dry rub spices together. Toss hot crisp wings in the dry rub until evenly coated, or sprinkle rub over wings and gently shake to distribute.

If using fresh mango and habanero, blend mango, habanero, lime juice, honey and salt in a blender until smooth. Transfer to saucepan and simmer 2–3 minutes to meld flavors. Cool slightly, then toss wings in sauce. Adjust heat by reducing habanero or adding more honey.

Combine cayenne, brown sugar, paprika, garlic powder and salt in a heatproof bowl. Warm neutral oil until shimmering but not smoking, then pour oil over spices and whisk into a smooth oily paste. Brush or toss this spicy oil over cooked wings, serving immediately for maximum heat.

Mix lemon zest, cracked black pepper and kosher salt. Toss wings with melted butter, then immediately sprinkle and toss with lemon-pepper mixture so the zest and pepper adhere.

Arrange wings on a platter with celery and carrot sticks. Serve with ranch or blue cheese dressing on the side. Optionally garnish Korean wings with sesame seeds, Parmesan wings with extra cheese, and Nashville wings with pickle chips.