Bone – In Wings Recipe

Prep and dry

Pat wings thoroughly dry with paper towels. Trim any excess skin and separate wingettes and drumettes if not already separated.

Season and coat

In a large bowl, combine the wings with kosher salt, freshly ground black pepper and baking powder. Toss until wings are evenly coated. The baking powder helps crisp the skin during cooking.

Rest

Place wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows (optional) to further dry the skin and improve crispiness.

Roast

Preheat oven to 425°F (220°C). Toss wings with 3 tbs neutral oil to coat. Arrange wings in a single layer on a wire rack set over a sheet pan, skin side up. Roast for 35–45 minutes, turning once halfway, until skin is deeply golden and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

If pan-frying instead of roasting, heat 1 inch of oil in a heavy skillet or Dutch oven to 350°F (175°C) and fry wings in batches 6–8 minutes until golden and cooked through, then drain on paper towels. Use oil listed in ingredients.

Make buffalo sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Whisk in 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (optional) and 1/4 tsp black pepper until smooth and warmed through. Do not boil. Taste and adjust heat or honey.

Toss wings

Place a portion of hot cooked wings in a large bowl, pour desired amount of buffalo sauce over them, toss to coat evenly, and serve immediately with ranch or blue cheese and celery sticks.

Make sauce

In a small saucepan over medium-low heat, combine 3 tbs light brown sugar, 2 tbs sriracha, 1 tbs rice vinegar, 1 tsp soy sauce and 1 tsp minced garlic. Warm and whisk until sugar dissolves and sauce becomes glossy, about 2–3 minutes. Reduce heat and simmer 1 minute.

Toss wings

Toss roasted wings in the sweet & spicy glaze until evenly coated. Serve hot.

Make honey glaze

In a small saucepan combine 1/2 cup honey, 1 tbs soy sauce, 1 tsp apple cider vinegar, 1 tsp minced garlic and 1/4 tsp red pepper flakes. Warm gently over low heat until combined and slightly thickened, about 2–3 minutes. Do not boil; remove from heat.

Toss wings

Toss wings immediately in the warm honey glaze to coat. Serve with lemon wedges to cut sweetness if desired.

Prep

In a small saucepan, combine 3/4 cup BBQ sauce with 1 tbs honey or molasses and 1/2 tsp smoked paprika. Warm until just simmering and well combined, 2–3 minutes.

Finish wings

Brush or toss cooked wings with the warmed BBQ sauce. Return to a 400°F (200°C) oven for 3–5 minutes if you want the sauce to set and slightly caramelize on the skin.

Make sauce

In a small bowl or saucepan, whisk together 2 tbs gochujang, 1 tbs soy sauce, 1 tsp rice vinegar, 2 tsp honey, 1 tsp sesame oil and 1 tsp minced garlic. Warm gently just to meld flavors, about 1–2 minutes. If too thick, thin with 1–2 tsp water.

Toss and garnish

Toss wings with the sauce until evenly coated. Garnish with toasted sesame seeds and thinly sliced scallions before serving.

Make garlic parmesan butter

Melt 3 tbs butter in a small pan over low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1/2 cup finely grated Parmesan, 1 tbs minced parsley and 1/2 tsp lemon zest off heat until a loose paste forms.

Toss wings

Toss hot wings with the parmesan garlic mixture so the cheese adheres to the wings. Serve immediately (cheese will set as it cools).

Apply rub

In a small bowl, combine all listed Cajun dry rub spices. Pat some oil onto freshly cooked wings (or toss wings with a tablespoon of melted butter), then sprinkle the rub evenly over the wings and toss to coat thoroughly. Serve hot.

Make mango-habanero sauce

In a small saucepan, combine 1/2 cup mango puree, 1/2 minced habanero (adjust to heat tolerance), 1 tbs lime juice, 1 tbs honey and 1/4 tsp salt. Warm over low heat, stirring until sauce is uniform and slightly thickened, 2–3 minutes. Taste and adjust sweetness or heat.

Toss wings

Toss wings with the mango habanero glaze, garnish with extra lime if desired, and serve immediately.

Arrange sauced wings on a platter. Provide ranch or blue cheese dressing, celery sticks and lemon wedges alongside. Offer each sauce as a separate batch so guests can choose their flavor.