Big Island Wings Recipe
Chicken wings tossed in a spicy hot, tangy sauce. Served with ranch dressing.
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Ingredients
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Wings
Big Island Sauce (spicy, tangy)
To Serve
Method
Wings
Prep wings
Pat the wings dry with paper towels. If whole, cut at the joint to separate drumette and flat; discard wing tips or reserve for stock.
Season and coat
In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin.
Heat oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 inch (enough to shallow-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds.
Fry wings
Working in batches to avoid crowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until wings are deep golden brown and internal temperature reads 165°F (74°C). If you prefer extra-crispy wings, remove and rest for 3 minutes, then return to hot oil for another 2 minutes.
Drain
Transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain briefly while you make the sauce.
Big Island Sauce (spicy, tangy)
Combine sauce ingredients
In a small saucepan or skillet over medium-low heat, melt the unsalted butter. Add gochujang, hot sauce, honey, rice vinegar, soy sauce, lime juice, grated ginger, and minced garlic. Whisk until smooth and gently simmer for 1–2 minutes to meld flavors. Taste and adjust balance: add more honey if too spicy, more hot sauce for heat, or more vinegar for tang.
Finish sauce
If using, stir in crushed red pepper flakes for extra heat. Keep the sauce warm over very low heat while tossing the wings.
To Serve
Plate and garnish
Arrange sauced wings on a serving platter. Sprinkle chopped green onions and toasted sesame seeds over the top. Serve immediately with ranch dressing and lime wedges on the side for squeezing.
Serve
Recommend serving hot. Leftover wings will keep in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or air fryer to re-crisp before serving.