Wings Recipe
Flavors original, sweet and sour or mild or hot or bbq or jamaican sauce.
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Ingredients
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Chicken Wings
Original Sauce (Dry/Lightly Brushed)
Sweet & Sour Sauce
Mild Sauce
Hot Sauce
BBQ Sauce
Jamaican Sauce (Jerk-style)
To Serve
Method
Prepare Wings
Preheat and dry
Preheat oven to 425°F (220°C). Pat wings very dry with paper towels—removing surface moisture helps them crisp.
Season and coat
In a large bowl, toss wings with kosher salt, black pepper and baking powder until evenly coated. Baking powder helps crisp the skin in the oven.
Arrange for baking
Place wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup. Arrange wings in a single layer with space between pieces.
Bake
Bake at 425°F (220°C) for 25 minutes. Flip wings and continue baking 15–20 more minutes until skin is deep golden brown and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes while watching closely.
Original Sauce (finish)
While wings are hot, toss them with melted butter, garlic powder and lemon juice in a large bowl until evenly coated. Sprinkle chopped parsley if using. Serve immediately.
Sweet & Sour Sauce
Combine ketchup, rice vinegar, brown sugar and soy sauce in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar. Mix cornstarch with water to make a slurry and whisk into the sauce. Simmer 1–2 minutes until thickened. Toss baked wings in the sauce until evenly coated and serve.
Mild Sauce
Warm the mild hot sauce and melted butter in a small saucepan or microwave-safe bowl just until combined (do not boil). Stir in honey. Toss wings in the sauce to coat and serve.
Hot Sauce
BBQ Sauce
Warm the BBQ sauce with apple cider vinegar and smoked paprika in a small saucepan over low heat to meld flavors (about 2–3 minutes). Toss wings in warm sauce to coat. For a stickier glaze, return sauced wings to a 400°F (200°C) oven for 5 minutes.
Jamaican Sauce (Jerk-style)
Whisk together soy sauce, lime juice, brown sugar, allspice, ground ginger, minced scotch bonnet (if using), chopped green onion and melted butter in a bowl. Warm briefly if desired to meld flavors. Toss wings in the jerk sauce to coat. Garnish with extra green onion and a lime wedge.
Serve
Arrange sauced wings on a platter with celery sticks and dressing for dipping. Provide lemon or lime wedges. Serve immediately while hot and crisp.