Wings With Slab Recipe

Prepare wings

Pat the wings thoroughly dry with paper towels. If whole, separate drumettes and flats at the joint and discard wing tips or save for stock.

Toss the dried wings in a large bowl with the baking powder, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. The baking powder helps crisp skin in the oven or on the grill.

Arrange wings on a wire rack set over a rimmed baking sheet in a single layer, leaving space between pieces for air circulation. Refrigerate uncovered for 30–60 minutes if time allows (helps dry the skin).

Cook the wings using your preferred method: oven-roast at 425°F (220°C) for 35–45 minutes, turning once halfway, or grill over medium-high direct heat for 12–18 minutes, turning to char evenly, until internal temperature reaches 165°F and skin is crisp. If baking, you can broil for 2–3 minutes at the end to further crisp.

Preheat oven to 325°F (165°C) if roasting the slab, or prepare an indirect heat area on a grill for low-and-slow cooking.

Pat the slab dry. Rub the meat all over with 1 tbsp olive oil. Combine smoked paprika, garlic powder, onion powder, brown sugar, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl and rub evenly onto both sides of the slab.

Place the slab in a roasting pan or on the cooler side of the grill, fat side up. Roast or smoke low and slow: in the oven for 1.5–2 hours (or until internal temp reaches 195–205°F for very tender pork belly/shoulder), or on a smoker/grill at 250–275°F until tender (times will vary by thickness). Baste once halfway with 1–2 tbs of the barbecue sauce thinned with a splash of water if the surface looks dry.

During the last 10–15 minutes of cooking, brush the slab with the remaining barbecue sauce and return to heat to set the glaze (if using a very sugary sauce, watch closely to avoid burning). Remove and let rest 10 minutes, then slice into portions (slab pieces) to serve alongside the wings.

While the slab and wings are finishing, warm 1/2 cup barbecue sauce in a small saucepan over low heat with 1 tbsp apple cider vinegar and 1 tbsp honey. Stir until glossy and slightly thickened (2–4 minutes). Taste and adjust: more vinegar for tang, more honey for sweetness.

Toss half of the cooked wings in a few tablespoons of the warmed sauce to coat evenly if you want sauced wings; reserve remaining sauce for serving with the slab or on the side. Alternatively serve wings dry-crisp with sauce on the side for dipping.

Arrange wings and sliced slab pieces on a platter. Spoon any remaining sauce over the slab slices or place sauce in a small bowl for dipping. Garnish with chopped parsley and serve with lemon wedges if desired.