Drumstick Dynasty (1 Lb Jumbo Wings) Recipe

Prep and Season

Pat the wings dry with paper towels. Trim any excess skin. Place wings in a bowl, toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tbsp neutral oil until evenly coated.

Cook

Preheat oven to 425°F (220°C). Arrange wings on a rimmed baking sheet lined with parchment or a wire rack set over a sheet, spaced so they don't touch. Roast 25–30 minutes, flipping once halfway, until skin is crisp and an instant-read thermometer inserted to thickest part reads 165°F (74°C). For extra crispiness, broil 1–2 minutes at the end, watching closely.

While wings roast, combine 1/2 cup distilled white vinegar, 1/4 cup water, 1 tbsp granulated sugar, 1/2 tsp kosher salt and 1 tsp pickling spice in a small heatproof bowl or jar. Stir until sugar and salt dissolve. Add thinly sliced cucumber (1/2 cup) and red onion (1/4 cup). Let sit at room temperature at least 15 minutes (or refrigerate up to 24 hours) to quick-pickle.

In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp fresh lime juice, 1 finely grated garlic clove, 1/4 tsp minced scotch bonnet (or adjust to heat preference), 1/4 tsp ground allspice, 1/2 tsp chopped thyme (or 1/4 tsp dried), 1/2 tsp brown sugar, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust acidity or heat. Refrigerate until ready to serve.

Chili Dry Rub Dredge

Mix 1 tsp smoked paprika, 1 tsp chili or ancho powder, 1/2 tsp garlic powder, 1/2 tsp brown sugar and 1/2 tsp kosher salt in a small bowl. When wings are hot from the oven, transfer to a large bowl, add the rub and toss vigorously until wings are evenly coated. Serve immediately with jerk aïoli and house pickles.

Cool Ranch Dredge

Combine 1 tsp buttermilk powder, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp flaky salt in a shallow dish. While wings are still hot, lightly dust them with the ranch mixture (use a sieve or your hands to press gently so the powder adheres). Alternatively, shake wings in a paper bag with the seasoning for even coverage. Serve with jerk aïoli and house pickles.

Chili Crisp Dredge

Warm 2 tbsp chili crisp slightly (microwave 10–15 seconds) and whisk in 1/2 tsp toasted sesame oil if using. Toss hot wings in the chili crisp so they are evenly coated. For extra crunch, spoon any chili crisp solids over the wings. Serve with jerk aïoli and house pickles.

Plate the wings with a small bowl of jerk aïoli and a heap of house pickles. Garnish with 2 tbsp chopped cilantro or scallions and lime wedges. Recommend squeezing a lime wedge over the wings just before eating.