Brew Wings Recipe
10 Fresh (Never Frozen) Chicken Wings Tossed in Your Favorite Sauce (Hot, Mild, BBQ or Teriyaki); Served with Choice of Ranch or Bleu
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Ingredients
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Wings
Cooking oil (for frying) or coating (for baking)
Sauce options (choose one or make multiple)
Dipping Sauces
Garnish
Method
Prep the wings
- 1
Dry and season
Pat the 10 fresh chicken wings thoroughly dry with paper towels. If they are whole, optionally separate into drumettes and flats by cutting at the joint. Place wings in a large bowl and toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 tablespoon aluminum-free baking powder until evenly coated. The baking powder helps crisp the skin.
Cook the wings (choose method)
- 2
Frying (recommended for crispiest result)
Heat 1.5 cups neutral oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Dry wings again briefly. Fry wings in batches so they have room and the oil temperature remains steady. Fry first batch for 8–9 minutes until the internal temperature reaches about 150–155°F and skin is starting to color. Remove and drain on a wire rack. After all wings have been through the first fry, increase oil temperature to 375°F (190°C) and return wings in batches for a second fry about 2–3 minutes until deeply golden and internal temperature reaches 165°F and skin is very crisp. Drain on a wire rack or paper towels.
- 3
Baking (alternative, less oil)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss the seasoned wings with 2 tablespoons vegetable oil so they are lightly coated. Arrange wings in a single layer on the rack. Bake 40–50 minutes, turning once halfway through, until skin is browned and internal temperature reaches 165°F and skin is crisp. For extra crispness, broil 2–3 minutes at the end watching carefully.
- 4
Air-fryer (alternative)
Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Cook for 20–25 minutes, shaking the basket every 6–8 minutes, until golden brown and internal temperature is 165°F.
Prepare sauces
- 5
Hot (buffalo) sauce
In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce and whisk until combined and warmed through. Remove from heat and keep warm.
- 6
- 7
BBQ
Warm 1/2 cup of your favorite BBQ sauce in a small saucepan over low heat, stirring occasionally until slightly reduced and hot.
- 8
Teriyaki
Warm 1/2 cup teriyaki sauce in a small saucepan. For extra gloss and depth, simmer 3–4 minutes and whisk in 1 teaspoon toasted sesame oil or 1 teaspoon honey (optional). Keep warm.
Toss and serve
- 9
Working in a large mixing bowl, add a portion of cooked wings (5–6 at a time depending on bowl size) and pour approximately 2–3 tablespoons of your chosen warm sauce over them. Toss gently but thoroughly until each wing is evenly coated. Transfer coated wings to a serving platter. Repeat until all wings are sauced. Garnish with chopped parsley if using and arrange celery sticks on the side.
- 10
Serve immediately with choice of ranch or bleu cheese dressing for dipping. Provide napkins and a plate for bones.
