Wings 6/12/18/24 Recipe

prep and dry

Pat chicken wings dry with paper towels. Trim any excess skin or tips if desired. Place wings in a large bowl.

season and coat

Sprinkle kosher salt, black pepper and baking powder evenly over the wings. Toss thoroughly so every piece has a light, even coating. The baking powder helps crisp the skin.

rest

Arrange wings on a rack set over a sheet pan and refrigerate, uncovered, for 30 minutes to 2 hours to dry the skin further (optional but recommended). If short on time, proceed immediately.

cook (oven method)

Preheat oven to 245°C (475°F). Line a rimmed sheet pan with foil and set a wire rack on top. Toss wings with 1/4 cup neutral oil to coat. Arrange wings in a single layer with space between pieces. Roast 20 minutes, flip wings, then roast another 12–20 minutes until skin is deep golden and internal temperature reaches 74°C (165°F) and skin is crisp. Total time ~32–40 minutes depending on wing size.

cook (fryer method)

Heat neutral oil in a deep fryer or heavy pot to 180°C (350°F). Fry wings in batches (do not overcrowd) 8–10 minutes until crisp and cooked through. Transfer to a rack lined pan to drain on paper towels. Keep warm in a low oven (90–100°C / 200–210°F) while finishing other batches.

In a medium saucepan over medium heat combine distilled white vinegar and hot sauce. Bring just to a simmer, then reduce heat. Whisk in butter until melted and emulsified. Add garlic powder, onion powder, honey and salt; simmer gently 1–2 minutes to meld flavors. Keep warm. Toss freshly cooked wings in sauce to coat, or serve sauce on the side for dipping.

Whisk together apple cider vinegar, yellow mustard, light brown sugar, hot sauce, red pepper flakes (if using) and salt in a bowl or small saucepan. Warm gently over low heat for 2–3 minutes to dissolve sugar and marry flavors. Taste and adjust sweet/sour. Toss wings in sauce just before serving or brush during the last 2–3 minutes of oven roasting for a sticky finish.

In a small saucepan combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, smoked paprika, garlic powder and black pepper. Bring to a low simmer over medium-low heat, stirring, for 5–7 minutes until slightly thickened. Cool slightly. Toss wings to coat or brush on and return to oven on high broil 1–2 minutes to caramelize (watch closely).

Whisk together sriracha, honey, lime juice, lime zest, soy sauce and minced garlic in a bowl. Warm gently in a small saucepan 1–2 minutes (do not boil) to loosen honey and blend flavors. Toss wings in sauce or serve alongside. Garnish with chopped cilantro and lime wedges.

Whisk mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, salt, black pepper and garlic powder in a bowl until smooth and slightly thin (add 1–2 tsp water if needed). Chill at least 15 minutes to let flavors meld. Serve cold or at room temperature as a dipping sauce; do not toss hot wings in this sauce if you want it creamy and bright—serve on the side or spoon over wings immediately before serving.

Portion wings by count (6, 12, 18, 24) according to event order. Place warmed wings on a platter or in serving pans. For sauced orders, toss wings lightly in chosen sauce until evenly coated or plate wings with sauce on the side. Garnish with chopped cilantro/parsley and lime wedges as appropriate. Provide napkins and any extra sauce for guests.