Package 4 Recipe

Prepare and dry

Pat the jumbo wings very dry with paper towels. Remove any excess skin or tips (reserve tips for stock if desired). Place wings in a large bowl or rimmed sheet pan.

Season and coat

Sprinkle the kosher salt, black pepper and baking powder evenly over the wings. Toss thoroughly so each piece is lightly coated — baking powder helps crisp the skin during cooking.

Rest

Place coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes to dry the skin (optional but recommended).

Cook (oven-roast)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack over a sheet pan. Roast 35–45 minutes, turning once halfway, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp. If you prefer frying: heat vegetable oil to 375°F (190°C) and fry wings in batches 8–10 minutes until golden and cooked through; drain on paper towels.

In a medium saucepan over low heat, melt the butter. Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, honey, garlic powder and salt. Simmer gently for 2–3 minutes until combined and slightly thickened. Keep warm on the lowest heat or transfer to a small serving bowl.

Tossing wings: Place about one quarter of the cooked wings in a large mixing bowl, pour about one third of the buffalo sauce over them and toss thoroughly to coat. Repeat for remaining wings and sauce so each wing is evenly coated. Reserve some sauce for serving if desired.

In a blender or food processor, combine the chipotle peppers in adobo (start with 2 and add more to taste), honey, ketchup, apple cider vinegar, olive oil, smoked paprika, minced garlic and salt. Blend until smooth and homogeneous. Taste and adjust heat/sweetness by adding more chipotle or honey. If sauce is too thick, thin with 1–2 teaspoons water.

Heat gently: Pour blended sauce into a small saucepan and warm over low heat for 3–5 minutes, stirring, to meld flavors. Keep warm until ready to toss with wings.

Tossing wings: Place desired portion of cooked wings into a clean bowl, add the warmed honey chipotle sauce and toss to coat evenly.

In a food processor combine fresh cilantro leaves, chipotle peppers in adobo (start with 1—add more for heat), mayonnaise, Greek yogurt, lime juice, honey, minced garlic and salt. Pulse until smooth, scraping down sides as needed. Add water, 1 tablespoon at a time, to reach a creamy, pourable consistency (about 2 tablespoons total).

Adjust and chill: Taste and adjust salt, honey or lime as desired. Refrigerate at least 15 minutes for flavors to meld. This sauce can be used as a dip or tossed with wings for a creamy cilantro-chipotle coating.

Tossing wings: For a sauced wing, place cooked wings in a bowl, add the cilantro chipotle sauce and toss gently to coat, or serve the sauce on the side for dipping.

Divide the cooked wings into portions and toss each portion with the desired sauce: Buffalo, Honey Chipotle, or Cilantro Chipotle. You can do a mix (e.g., 16 wings per sauce for 48 wings).

Arrange sauced wings on platters with celery and carrot sticks, a bowl of blue cheese or ranch dressing, lime wedges and a sprinkle of chopped fresh cilantro over the cilantro chipotle wings.

Serve immediately while hot and crisp.