Mayfair Recipe

Prepare wings

Pat the wingettes and drumettes dry with paper towels. Place in a bowl and toss with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature for 15 minutes while you make the sauce.

Fry or roast wings

For frying: heat neutral oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches without crowding for 8–10 minutes until golden and cooked through. Drain on a wire rack over paper towels. For roasting: preheat oven to 425°F (220°C). Place wings on a rimmed baking sheet on a wire rack, roast 35–40 minutes, flipping once, until skin is crisp and internal temperature is 165°F (74°C).

Keep warm

Place cooked wings in a warm oven (200°F / 95°C) or cover loosely while finishing the sauce so they stay hot and crisp.

Mince anchovies and garlic

On a cutting board, finely mince the drained anchovy fillets with the garlic cloves until they form a paste. Alternatively, crush together in a bowl with the side of a chef's knife.

Emulsify base

In a medium bowl or the cup of an immersion blender, combine the anchovy-garlic paste, 1 egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1/2 teaspoon Worcestershire sauce. Whisk or blend briefly to combine.

Slowly incorporate oils

Very slowly drizzle in the extra-virgin olive oil in a thin stream while whisking vigorously (or with the immersion blender running) to form a thick emulsion. If the emulsion is too strong in olive oil flavor or thick, add up to 1/4 cup neutral oil in a thin stream to soften flavor and improve texture. The finished sauce should be creamy and coat a spoon.

Finish with cheese and seasoning

Fold in 3/4 cup finely grated Parmigiano-Reggiano until combined. Taste and adjust seasoning with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, plus more lemon if brighter acidity is desired. If you prefer a looser dressing to toss wings in, add 1–2 tablespoons warm water or lemon juice to reach desired consistency.

Safety note

If using raw egg yolk, use fresh or pasteurized eggs and consume within 24 hours. You can substitute 2 tablespoons mayonnaise for the yolk for a cooked alternative; proceed otherwise the same.

Tossing: place warm wings in a large bowl, spoon 3/4 of the Mayfair sauce over them (reserve some for dipping) and toss gently until each wing is evenly coated. If sauce is very thick, add 1 tablespoon warm water or lemon juice to loosen while tossing.

Plate and garnish: arrange coated wings on a platter, sprinkle with the extra grated Parmigiano-Reggiano and chopped flat-leaf parsley. Serve with remaining sauce on the side and lemon wedges.

Serve immediately so wings remain crisp. Leftover sauce keeps in an airtight container in the refrigerator for up to 3 days.