Wings 10 Pc Recipe

Prep

Pat the 10 chicken wings dry with paper towels. If wings are whole, cut into drumette and flat and discard or reserve tips.

In a large bowl, combine 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tablespoon baking powder. Add 1 tablespoon vegetable oil and mix to create a thin paste.

Toss wings in the bowl until evenly coated with the baking powder mixture. This helps crisp the skin during cooking.

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing them so air can circulate. Alternatively, heat oil in a deep fryer or heavy skillet to 375°F (190°C) if you prefer frying.

Bake method: Roast wings for 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Fry method: Fry wings in batches for 8–10 minutes until crisp and cooked through; drain on paper towels.

Combine 1/2 cup hot sauce and 3 tablespoons unsalted butter in a small saucepan over low heat. Stir until butter is melted and sauce is smooth.

Add 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and 1/8 teaspoon salt. Whisk and warm for 1–2 minutes without boiling. Keep warm until ready to toss with wings.

In a small bowl, stir together 1/2 cup sweet chili sauce, 1 teaspoon rice vinegar and 1/2 teaspoon lime juice. Taste and adjust acidity or heat as desired. Keep at room temperature until use.

Warm 1/2 cup BBQ sauce with 1/2 teaspoon apple cider vinegar in a small saucepan over low heat for 1–2 minutes, stirring, to loosen and brighten the flavor.

Choose one sauce (Buffalo, Sweet Chili or BBQ). Place the cooked wings in a large mixing bowl. Pour the chosen warm sauce over the wings and toss gently until evenly coated. For crispier texture, return tossed wings to a 400°F (200°C) oven for 3–4 minutes to set the glaze.

Transfer wings to a serving platter. Serve with 1/2 cup ranch and 1/2 cup blue cheese dressing on the side (offer both), plus celery and carrot sticks as garnish.

Provide napkins and optional extra hot sauce or extra BBQ on the side. Serve immediately while hot.