Wings Recipe

Pat the 10 split chicken wings dry with paper towels. Removing surface moisture helps achieve crispiness.

In a large bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbsp baking powder. Toss wings in the mixture until evenly coated. Let rest on a rack in the refrigerator for 20–30 minutes (can skip refrigeration but resting helps skin dry and crisp).

Pour about 1 cup neutral oil into a deep skillet or Dutch oven (enough to come about 1 to 1.5 inches up the side). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter-free wing — it should sizzle steadily.

Work in batches so wings are not overcrowded. Fry wings 6–8 minutes per batch, turning occasionally, until deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, remove wings after first fry when pale golden, rest 3–4 minutes, then fry a second time at 375°F (190°C) for 1–2 minutes until deeply crisp (double-fry method).

Transfer cooked wings to a wire rack set over a baking sheet to drain and keep crisp while you finish remaining batches.

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Remove from heat, stir in 1/2 cup grated Parmesan, 1 tbsp chopped parsley, 1/2 tbs lemon juice and 1/4 tsp black pepper until smooth. Toss hot fried wings in the sauce to coat evenly.

In a small saucepan over low heat, combine 1/2 cup hot sauce and 3 tbs unsalted butter. Stir until butter is melted and sauce is smooth. Add 1 tsp honey and 1/2 tsp apple cider vinegar, stir to combine and warm through (do not boil).

Toss the cooked wings in the warm buffalo sauce to coat evenly.

In a small saucepan, combine 1/4 cup low-sodium soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1/2 tsp grated ginger and 1 minced garlic clove. Bring to a gentle simmer over medium heat.

Mix 1/2 tsp cornstarch with 1 tbs water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and toss wings in the teriyaki glaze to coat.

In a small bowl combine 2 tbs melted butter, 1 tsp lemon zest, 1/2 tbs lemon juice, 3/4 tsp coarse black pepper and 1/4 tsp salt. Whisk to combine.

Toss the hot fried wings in the lemon pepper mixture until evenly coated.

Choose one sauce/toss option and coat wings in a large bowl so they are evenly covered. Sprinkle with chopped fresh parsley if using.

Serve immediately with celery and carrot sticks and 1/2 cup ranch or blue cheese dressing for dipping.