Chicken Wings (8) Recipe

Prep and dry

Pat the 8 wings dry with paper towels. Trim any excess skin or wing tips if desired.

Season and coat

Place wings in a large bowl. Sprinkle 1 tsp kosher salt, 1 tsp black pepper and 1 tbs baking powder over the wings. Toss thoroughly until wings are evenly coated; the baking powder helps crisp the skin.

Rest

Arrange coated wings on a rack set over a baking sheet and refrigerate uncovered for 30 minutes if you have time (optional). This further dries the skin for crispiness.

Fry (or alternatively bake)

Heat neutral oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches so they have space — about 6–8 minutes per batch — until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray to drain. Alternatively, bake on a rack at 425°F (220°C) for 35–40 minutes, flipping halfway, until crisp and cooked through.

Combine 1 scotch bonnet (stemmed), 2 garlic cloves, 2 tbs lime juice, 1 tbs apple cider vinegar, 2 tsp olive oil, 1 tsp honey and 1/2 tsp salt in a blender or small food processor. Pulse until smooth. Taste and adjust heat by removing seeds before blending or adding an extra tsp honey to mellow. Warm very briefly (optional) in a small saucepan over low heat for 1 minute to meld flavors.

Toss the fried wings with the scotch bonnet sauce in a bowl until evenly coated, or serve sauce on the side for dipping.

In a small saucepan over low heat, melt 1 tbs unsalted butter with 2 tbs honey. Remove from heat and stir in 0.5 tsp truffle oil and 1 tsp Old Bay seasoning. Whisk until combined.

Place wings in a bowl and pour the honey-truffle Old Bay mixture over them. Toss gently to coat evenly and serve immediately so the glaze remains glossy.

In a small saucepan over low heat, combine 3 tbs hot sauce, 2 tbs unsalted butter, 1 tsp white vinegar, 0.5 tsp Worcestershire sauce, 0.5 tsp honey and 0.25 tsp salt. Stir until butter melts and sauce is smooth and slightly thickened, about 2 minutes. Do not boil.

Toss the cooked wings in the warm buffalo sauce until fully coated. Serve with celery, carrot sticks and ranch or blue cheese dressing.

Warm 4 tbs BBQ sauce with 1 tsp apple cider vinegar and 0.25 tsp smoked paprika in a small saucepan over low heat until glossy and warmed through, about 2 minutes.

Toss wings in the warmed BBQ sauce or brush sauce onto wings and return to the oven at 400°F (200°C) for 3–4 minutes to set the glaze if desired.

Arrange sauced wings on a platter with celery and carrot sticks and a bowl of ranch or blue cheese dressing. Label or communicate the sauce choices (Scotch Bonnet, Honey Truffle Old Bay, Buffalo, BBQ) so diners know the flavors.