Wings Recipe

Pat the wings dry with paper towels. If whole wings were purchased, separate into drumettes and flats and discard wing tips or reserve for stock.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder (if using). The baking powder helps create an extra-crispy skin when roasted or fried.

Choose a cooking method: Oven-roast or fry. For oven-roast: preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a baking sheet in a single layer. Brush or toss lightly with neutral oil. Roast 35–45 minutes, turning once halfway, until skin is deep golden and internal temperature reaches 165°F (74°C). For frying: heat 2–3 inches of oil in a deep pot to 375°F (190°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels.

Keep cooked wings warm while preparing sauces. Reserve about 1/4 cup of hot wings' pan drippings or a tablespoon of oil if you want to thin sauces slightly.

Make Buffalo Sauce

In a small saucepan over low heat, melt the unsalted butter. Stir in the hot sauce and honey or brown sugar (if using). Whisk until smooth and gently warmed through, about 1–2 minutes. Taste and adjust heat or sweetness.

Place cooked wings in a large bowl. Pour the warm buffalo sauce over the wings and toss until evenly coated (use tongs).

Transfer to a serving platter. Sprinkle blue cheese crumbles over the wings and serve with celery sticks and blue cheese dressing or ranch on the side.

Prepare Thai Sauce

In a small skillet or saucepan, warm the sweet chili sauce over low heat until slightly loosened, about 1 minute. Stir in the lime juice to brighten the flavor.

Toss the cooked wings in the warm sweet chili-lime sauce until well coated.

Plate the wings and garnish with chopped cilantro and a sprinkle of sesame seeds. Serve with lime wedges.

Prepare BBQ Sauce

Warm the house-made BBQ sauce in a small saucepan over low heat. Stir in the apple cider vinegar to add brightness and balance the sweetness. Heat until just simmering, about 1–2 minutes.

Toss the cooked wings in the warm BBQ sauce until evenly glazed. If you prefer a stickier finish, return sauced wings to a hot oven (425°F/220°C) on a rack for 3–5 minutes to set the glaze.

Serve the BBQ wings with celery sticks and optional extra BBQ sauce on the side.

Choose one style per order and serve immediately so the wings stay hot and the coatings preserve their texture. Provide appropriate garnishes and dipping sauce as noted for each style.