Parrot Jumbo Wings Recipe
your choice of sauce below, plus ranch or blue cheese
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Ingredients
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Wings
Sauce (choose one)
Dipping & Garnish
Method
Wings
Prepare Wings
Pat the wings dry with paper towels. If whole, cut at the joint to separate flats and drumettes; discard tips or save for stock.
Place the wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss thoroughly to coat each piece. The baking powder helps crisp the skin in the frying/baking process.
For best results, refrigerate the seasoned wings uncovered on a wire rack for 1 hour (or up to overnight) to dry the skin further. If short on time, proceed immediately.
Heat oil in a deep fryer or a heavy-bottomed pot to 375°F (190°C). If using a pan for shallow frying, heat about 1 cup oil over medium-high until shimmering.
Fry the wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temp reaches 165°F (74°C). For a two-stage crisp: fry 6 minutes at 325°F (163°C), rest 3 minutes, then finish 2–3 minutes at 375°F (190°C). Transfer to a paper towel-lined tray to drain.
Alternatively, to bake: preheat oven to 425°F (220°C). Place wings on a wire rack set over a baking sheet and bake 40–50 minutes, turning once, until skin is crisp and golden.
Sauce
Classic Buffalo Sauce
In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1 tablespoon Frank's RedHot (or other cayenne hot sauce) and whisk until combined and warm. Taste and adjust: add up to 1 more tablespoon hot sauce for more heat or 1 teaspoon honey for a touch of sweetness. Keep warm until ready to toss wings.
Honey Garlic Glaze (alternative)
In a small skillet, combine 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon minced garlic. Warm over medium-low heat, stirring until fragrant and slightly thickened (about 2 minutes). Remove from heat.
BBQ or Teriyaki (alternative)
For BBQ: warm 3 tablespoons of your favorite BBQ sauce in a small saucepan until loose and saucy. For teriyaki: warm 3 tablespoons teriyaki glaze or sauce; add 1 teaspoon sesame oil if desired.
If you want the sauce thinner for tossing, add 1–2 teaspoons of water to reach desired consistency. Keep sauces warm while wings are hot so they coat evenly.
Tossing & Serving
Place drained, hot wings in a large mixing bowl. Pour the warm chosen sauce over the wings — roughly 3–4 tablespoons of sauce per pound is a good guideline. Toss vigorously with tongs until each wing is evenly coated.
Transfer sauced wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with celery sticks and a choice of ranch or blue cheese dressing on the side. Provide lemon wedges if desired.
Leftover wings: store cooled, unsauced wings in an airtight container up to 3 days; reheat and toss with fresh sauce before serving.