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Party Wings Recipe

Name: MiMi's Southern Style Cookings PARTY WINGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chicken party wings (drumettes + flats); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbsp baking powder (aluminum-free); 1 tsp garlic powder; 1 tbs neutral oil for oven pan / griddle; 4 tbsp unsalted butter; 0.5 cup hot sauce (Frank's-style); 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp honey; 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp unsalted butter; 0.5 cup hot sauce; 0.5 cup your favorite BBQ sauce (thick); 1 tbsp brown sugar; 1 tsp apple cider vinegar; 0.5 tsp smoked paprika; 0.25 tsp salt; 1 tsp neutral oil (vegetable or canola); 2 cloves garlic, minced; 1 tsp ginger, finely grated; 2 tbsp gochujang (Korean chili paste) or sambal; 3 tbsp honey; 1 tbsp soy sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil

Inspired by MiMi's Southern Style Cooking

Time1h

Serves6

(LEMON BUFFALO BBQ, SWEET & SPICY)

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Ingredients

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Chicken & Basic Seasoning

3 lb chicken party wings (drumettes + flats)

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbsp baking powder (aluminum-free)

1 tsp Watkins garlic powder

1 tbs neutral oil for oven pan / griddle

Lemon Buffalo Sauce

4 tbsp Unsalted butter

1/2 cup hot sauce (Frank's-style)

2 tbsp fresh lemon juice

1 tsp Lemon zest

1 tbsp Honey

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Buffalo BBQ Sauce

2 tbsp Unsalted butter

1/2 cup Hot sauce

1/2 cup your favorite BBQ sauce (thick)

1 tbsp Brown sugar

1 tsp Apple cider vinegar

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

Sweet & Spicy Sauce

1 tsp neutral oil (vegetable or canola)

2 cloves Garlic, minced

1 tsp ginger, finely grated

2 tbsp gochujang (Korean chili paste) or sambal

3 tbsp Honey

1 tbsp Aged soy sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/4 tsp red pepper flakes (optional, for heat)

1 tsp toasted sesame seeds (for garnish)

1 tbsp green onions, thinly sliced (for garnish)

Finishes & Serving

1 tbsp chopped fresh parsley or cilantro (optional)

1/2 cup blue cheese dressing or ranch (for serving)

4 pcs lemon wedges

Method

Prepare & Roast Wings

Preheat & Dry

Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels; removing surface moisture helps them crisp.

Season & Coat

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin.

Arrange & Roast

Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack or sheet. Spread wings in a single layer with space between pieces. Roast on the middle rack for 25 minutes, then flip each wing and roast another 12–20 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total time varies with wing size (about 37–45 minutes). For extra crispness, finish under the broiler for 2–3 minutes, watching closely.

Rest

Remove wings to a clean tray and let rest 3–5 minutes while you make sauces.

Make Lemon Buffalo Sauce

In a small saucepan over low heat, melt 4 tbsp butter. Add 1/2 cup hot sauce, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp honey, 1 tsp apple cider vinegar and 1/2 tsp Worcestershire sauce. Whisk until smooth and warm but not boiling. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon or honey to balance heat and acidity. Keep warm on the lowest heat or transfer to a small serving bowl.

Make Buffalo BBQ Sauce

In another small saucepan over low heat, melt 2 tbsp butter. Add 1/2 cup hot sauce, 1/2 cup BBQ sauce, 1 tbsp brown sugar, 1 tsp apple cider vinegar and 1/2 tsp smoked paprika. Whisk to combine and simmer gently 2–3 minutes to meld flavors. Season with 1/4 tsp salt. Keep warm.

Make Sweet & Spicy Sauce

Heat 1 tsp neutral oil in a small skillet over medium-low heat. Add minced garlic (2 cloves) and grated ginger (1 tsp); sauté 30 seconds until fragrant. Add 2 tbsp gochujang (or sambal), 3 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil. Stir and simmer gently 1–2 minutes until glossy and slightly thickened. If you want extra heat, stir in 1/4 tsp red pepper flakes. Remove from heat and stir in toasted sesame seeds and sliced green onions (reserve a few for garnish).

Toss & Serve

Divide Wings

Divide the roasted wings into three equal portions (approximately 1 lb wings per sauce for 3 sauces).

Toss with Sauces

Working with one portion at a time, place wings in a large bowl, pour 1/3 of the chosen warm sauce over the wings and toss until evenly coated. For Lemon Buffalo, toss gently to preserve zest. For Buffalo BBQ, toss thoroughly to glaze. For Sweet & Spicy, toss and finish with reserved sesame seeds and green onion.

Plate & Garnish

Arrange sauced wings on a platter. Garnish Lemon Buffalo wings with extra lemon zest or wedges and chopped parsley/cilantro, Buffalo BBQ wings with a sprinkle of smoked paprika if desired, and Sweet & Spicy wings with extra sesame seeds and sliced green onions. Serve immediately with blue cheese or ranch and lemon wedges.