Upgrade With A Wing Sauce Flight Recipe

Prep wings

Pat the wings dry with paper towels. Remove excess moisture to help them crisp.

Season and coat

In a large bowl, toss the dried wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder will help create a crisp exterior when fried.

Heat oil

Pour neutral oil into a large heavy-bottomed pot or deep-fryer so you have about 2–3 inches of oil (about 2 cups for a medium pot). Heat oil to 375°F (190°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.

Fry wings

Working in batches without overcrowding, carefully lower wings into the hot oil. Fry until deep golden and crisp, about 8–10 minutes per batch for 2-lb total (timing depends on wing size and batch size). Use a slotted spoon to transfer fried wings to a wire rack set over a sheet pan to drain and keep crisp. Repeat until all wings are cooked.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 1 cup hot sauce, 1 tsp light brown sugar, 1 tsp Worcestershire sauce, 1 tsp garlic powder and 1 tsp salt. Whisk constantly until the butter is fully incorporated and the sauce is smooth and slightly thickened, about 2–3 minutes. Keep warm on the lowest heat while frying wings.

In a small bowl or saucepan, combine 3 tbs honey, 2 tbs Sriracha, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil. Warm gently over low heat for 1 minute and whisk until glossy, or simply whisk thoroughly at room temperature. Taste and adjust heat or sweetness to preference.

In a small skillet over medium-low heat, melt 3 tbs unsalted butter. Add the minced garlic and cook until fragrant and just beginning to turn golden, about 45–60 seconds (do not brown). Remove from heat and stir in 1 cup grated Parmesan, 2 tbs chopped parsley, 1 tsp lemon juice and 1/2 tsp black pepper until a slightly loose, creamy coating forms. If the mixture seems too thick, add 1–2 tsp warm water to loosen briefly.

Divide the fried wings into three equal portions (approx. 6–7 wings per sauce if 2 lbs yields ~18–21 wings). Place each portion in its own mixing bowl or serving dish.

Toss one portion with the warm Buffalo sauce until evenly coated. Toss the second portion with the warm Honey‑Sriracha sauce until coated. Toss the third portion with the Garlic‑Parmesan mixture, using tongs to distribute the cheese evenly (a few extra gratings of Parmesan over the top is optional).

Arrange the three sauced wing portions on a serving platter as a 'wing sauce flight'. Serve immediately with celery sticks, carrot sticks and blue cheese dressing or ranch for dipping.