Jumbo Wings Recipe

Prep and dry

Pat the 24 jumbo wing sections dry with paper towels. Removing surface moisture helps achieve crispy skin.

Season and coat

In a large bowl, toss the wings with 2 tsp kosher salt, 1 tsp black pepper and 2 tbs baking powder until evenly coated. The baking powder will help crisp the skin during cooking.

Cook (choose method)

There are two reliable methods: Fry: Heat 1 cup vegetable oil in a deep pot to 350°F (175°C). Fry wings in batches, 6–8 minutes per batch, until deep golden and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan. Oven-roast: Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a sheet pan lined with foil. Roast 35–45 minutes, flipping once at 20 minutes, until skin is crisp and internal temp 165°F (74°C).

Rest

Let cooked wings rest 5 minutes on the rack to allow juices to redistribute before saucing or serving.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1 cup hot sauce, 1 tbs honey, 1 tsp white vinegar, 1 tsp garlic powder and 1/2 tsp salt. Whisk until smooth and warm but not boiling, then remove from heat. Toss hot wings in the sauce until evenly coated.

In a small saucepan, combine 1 cup BBQ sauce, 1 tsp apple cider vinegar and (optional) 1 tsp hot sauce. Warm gently over low heat until glossy and slightly reduced, about 3–5 minutes. Toss wings in the sauce to coat, or brush sauce onto wings and return to a 375°F (190°C) oven for 3–4 minutes to set the glaze.

Melt 3 tbs butter in a skillet over medium-low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 2 tbs heavy cream and 1/2 cup grated Parmesan until a smooth sauce forms. Add 1/2 tsp lemon juice, 1 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Toss wings in the sauce to coat and sprinkle with a little extra Parmesan if desired.

Combine 1 tbs smoked paprika, 1 tbs packed brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl and mix well. While wings are hot from cooking, sprinkle and toss them with the Moon Dust rub so the warmth helps the rub adhere. Serve immediately.

Arrange sauced or rubbed wings on a platter with celery and carrot sticks and a cup of blue cheese or ranch dressing. Offer lemon wedges on the side for garlic Parmesan or for guests who want a brightness squeeze. Serve hot.