CHICKEN WINGS SPECIAL Recipe

Prep and dry

Pat 3 wing pieces very dry with paper towels. This helps them crisp in the oven or fryer.

Season and coat

Toss wings with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp baking powder until evenly coated.

Cook wings: Oven method — preheat oven to 220°C (425°F). Place wings on a wire rack set over a baking sheet lined with foil. Lightly brush with 1 tbs vegetable oil. Bake 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and crispy. Alternatively shallow-fry in 350°F (175°C) oil 6–8 minutes until cooked and crispy; drain on paper towels.

Make buffalo sauce

While wings cook, melt 1 tbs butter in a small saucepan over low heat. Stir in 2 tbs hot sauce, 0.5 tbs honey, 0.25 tsp garlic powder and 0.5 tsp lemon juice until smooth and warm.

Toss and serve: Place hot wings in a bowl, pour the buffalo sauce over them, toss to coat evenly. Transfer to plate and serve with celery, carrots and 2 tbs blue cheese or ranch dressing.

Prep and season

Pat 3 wing pieces dry. Season with 0.5 tsp salt and 0.25 tsp black pepper, then dust lightly with 1 tsp cornstarch to help glaze stick.

Cook wings

Bake at 220°C (425°F) on a rack for 30–35 minutes until cooked and edges are crisp, or pan-fry in 1 tbs vegetable oil over medium-high heat, 6–8 minutes, turning until cooked through.

Make dragon glaze

In a small skillet over medium heat combine 1 tbs soy sauce, 1 tsp hoisin sauce, 1 tsp rice vinegar, 1 tbs honey, 0.25 tsp sesame oil, 0.5 tsp minced garlic, 0.25 tsp minced ginger and 0.5 tsp chili paste. Bring to a gentle simmer for 1–2 minutes until slightly thickened. If too thin, stir a slurry of 0.5 tsp cornstarch + 1 tsp water and cook another 30–60 seconds until glossy.

Coat and garnish: Toss the cooked wings in the warm glaze until evenly coated. Sprinkle with 0.25 tsp sesame seeds and 1 tbs sliced spring onion. Serve immediately with celery, carrots and dressing.

Make marinade

In a bowl combine 2 tbs thick yogurt, 1 tsp tandoori masala, 0.25 tsp garam masala, 0.25 tsp ground cumin, 0.5 tsp paprika, 0.5 tsp ginger-garlic paste, 0.5 tbs vegetable oil, 0.5 tsp lemon juice and 0.5 tsp salt. Mix to a smooth paste.

Marinate

Coat 3 wing pieces thoroughly with the yogurt-spice mixture. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for deeper flavor.

Cook

Preheat oven to 220°C (425°F). Arrange marinated wings on a rack over a baking sheet. Bake 30–35 minutes, turning once, until edges char slightly and wings are cooked through. Alternatively grill over medium-high heat for 10–12 minutes, turning, until cooked.

Finish and serve: Sprinkle with chopped cilantro and serve warm with celery, carrots and dressing.

Prep and season

Pat 3 wing pieces dry. Toss with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika, 0.25 tsp garlic powder and 0.5 tsp brown sugar. Drizzle with 0.5 tbs olive oil and rub to coat.

Cook

Bake at 220°C (425°F) for 30–35 minutes on a rack, flipping once, until cooked and caramelized. Or grill over medium heat 10–12 minutes, basting once or twice.

Make BBQ glaze

Warm 2 tbs store-bought BBQ sauce with 0.5 tsp apple cider vinegar in a small saucepan over low heat until slightly loose and saucy.

Toss and serve: Toss hot wings in the warmed BBQ sauce until evenly coated. Serve with celery, carrots and dressing.

Each of the four styles is sized for 3 wing pieces (total 12 pieces across all sections equals four styles of 3 each). If you are preparing a 6-piece special as described in the menu, allocate 6 pieces total: choose any two styles and double the individual style quantities above (2x the wings and adjust cooking times as needed), or prepare 1.5x the quantities per style to reach 6 pieces each. Serve wings hot with celery, carrots and 2 tbs dressing. Leftovers keep in the fridge up to 2 days; reheat in a 200°C (400°F) oven for 8–10 minutes to crisp.