Wings Recipe

Prep

Pat wings dry thoroughly with paper towels. If not already split, remove wing tips and separate drumette from flat. Drying the skin helps achieve maximum crispiness.

In a large bowl, toss the wings with kosher salt, black pepper, baking powder, garlic powder and onion powder until evenly coated. Let sit at room temperature for 15 minutes or refrigerate uncovered for 1–4 hours to dry the skin further (if refrigerating, bring to room temperature 20 minutes before frying).

While wings rest, combine all-purpose flour and cornstarch in a shallow dish and mix. This light coating helps additional crunch but is optional — wings can be fried unfloured for a more bare-skin crisp.

Heat 1 to 1 1/2 inches of vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Use a thermometer and bring oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Lightly dredge each wing in the flour-cornstarch mixture, shaking off excess. For extra crispness, double-dredge: dip once more in the dry mix. Work in batches to avoid crowding (about 6–8 wings per batch depending on pan size).

Carefully add wings to the hot oil and fry, turning occasionally, until deep golden brown and crisp, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). If wings brown too quickly, reduce heat slightly.

Using a slotted spoon or tongs, transfer fried wings to a wire rack set over a sheet pan (not paper towels) to keep them crisp while you finish remaining batches.

For salt & pepper wings, while wings are still hot, sprinkle sea salt and coarsely ground black pepper evenly over them. Toss gently to coat. If using fried garlic, sprinkle the warm garlic and sliced scallions on top so the residual heat releases their aroma. Serve immediately with lime wedges.

Gently warm the sweet Thai chili sauce in a small saucepan over low heat and stir in lime juice. Do not boil; just warm until slightly loosened. Place fried wings in a large bowl, pour the warmed sauce over them, and toss quickly to coat evenly. Transfer to a serving platter and garnish with sliced scallions and lime wedges.

Combine Sriracha, honey, soy sauce and rice vinegar in a small saucepan. Warm over low heat, stirring until honey is incorporated and the glaze is glossy (about 1–2 minutes). Remove from heat. Toss hot wings in the glaze until evenly coated (use tongs). Serve immediately with extra scallions and lime wedges.

Arrange wings on a platter. Offer the three finishing options so diners can choose: sprinkle-only salt & pepper, sauced with sweet Thai chili, or tossed in Sriracha glaze. Provide lime wedges and extra scallions for garnish. Serve immediately while hot and crispy.