S&l Chicken Wings Recipe

Prep wings

Pat the wings very dry with paper towels. If whole wings have tips attached, remove tips or leave on as preferred. For extra crispiness, separate drumettes and wingettes at the joint.

Dry-brine

Toss wings in a large bowl with 1 teaspoon kosher salt, 1 teaspoon black pepper and 2 tablespoons baking powder until evenly coated. Refrigerate uncovered on a wire rack for 1 hour (or up to overnight) to dry the skin — this helps crispness.

Heat oil

When ready to cook, add about 1 cup oil to a deep skillet or a pot to create a 2–3 inch depth. Heat to 335°F (168°C) for initial frying. If you do not have a thermometer, heat until oil shimmers and a small breadcrumb sizzles slowly.

First fry (render)

Fry wings in batches (do not overcrowd) for 6–8 minutes until skins are pale golden and fat has rendered. Remove to a wire rack set over a sheet tray to drain.

Raise heat & finish fry

Increase oil temperature to 400–410°F (204–210°C). Return wings in batches and fry 2–3 minutes until deeply golden-brown and very crisp. Transfer to the wire rack and season lightly with a pinch of fine salt while hot. Let wings rest 3–5 minutes before serving or tossing with sauces.

If you have miso paste rather than powder, dry it: spread 1 teaspoon white miso on a parchment-lined tray and dry in a low oven (150°F/65°C) until crumbly, or mix 1/2 tsp miso paste with 1/2 tsp cornstarch and dry-fry briefly to form a powdery crumb. In a small bowl combine 1 teaspoon miso (powder or prepared as above), 2 teaspoons bacon powder (or finely crumbled cooked bacon), 1 teaspoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon ground white pepper and 1/2 teaspoon fine salt. Stir thoroughly until uniform.

Place the seasoning in a shallow bowl or small shaker. To serve, put wings in a large paper bag or deep bowl, sprinkle 1–2 tablespoons of the seasoning over wings, close bag and shake to coat evenly. Adjust amount to taste; reserve extra for dipping or topping.

Place 6 drained piquanté peppers, 2 tablespoons honey, 1 tablespoon rice vinegar, 3 tablespoons mayonnaise, 1 teaspoon neutral oil and 1/4 teaspoon salt in a blender or food processor. Blend until smooth and creamy, about 20–30 seconds. Taste and adjust: add more honey for sweetness, vinegar for brightness, or a pinch of salt. Transfer to a small serving bowl or squeeze bottle.

Chill for 10–15 minutes to let flavors meld before serving, or serve immediately at room temperature.

In a small saucepan combine 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic and 1/4 teaspoon chili flakes (optional). Warm gently over medium-low heat, stirring until sugar dissolves and sauce thickens slightly, 4–6 minutes.

Simmer 2–3 minutes more to develop flavor, then remove from heat. If you prefer a silkier sauce, whisk in 1 teaspoon butter or 1 teaspoon honey off heat. Keep warm for tossing or serve at room temperature.

To present the 'Shake-your-way' concept: place the hot crispy wings in two or three serving bowls or a large tray. Offer the miso & bacon shake mix in a small bowl or shaker, and provide the sweet piquanté pepper sauce and sticky BBQ sauce in separate ramekins or squeeze bottles.

For shaken wings: add about 1–2 tablespoons of the miso & bacon seasoning to wings in a bag and shake until evenly coated. For sauced wings: toss wings lightly in 1/3 to 1/2 cup sticky BBQ sauce for a sticky glaze, or dip each wing into the piquanté pepper sauce for a sweet-tangy finish. You can also double up: lightly shake with seasoning, then brush or toss with a small amount of BBQ or piquanté sauce to create layered flavor.

Garnish with chopped chives or parsley and serve with lime wedges on the side for squeezing. Serve immediately while wings are hot and crisp.