Flying Monkey Wings Recipe

Pat the wings dry with paper towels. Remove any excess skin and separate drumettes and flats if desired.

In a large bowl, combine kosher salt, black pepper and baking powder. Toss wings in the mixture until evenly coated. The baking powder helps dry the skin for extra crispness.

Add 1 tablespoon of the Secret Monkey Rub (from the rub section) and toss to lightly coat each wing. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor and skin drying (up to 12 hours).

In a small bowl, whisk together paprika, brown sugar, garlic powder, onion powder, ground cumin, ground coriander, dry mustard, cayenne pepper and dried thyme until uniform.

Reserve the full rub mixture. Use 1 tablespoon to season wings before resting (see Chicken & Marinade). Keep the remaining rub to finish after baking and before frying, and to dust any wings after saucing if using a dry rub like Chili Lime or Red Eye Cajun Espresso.

Bake

Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Arrange the chilled wings in a single layer on the rack, skin side up, leaving space between pieces. Sprinkle another 1/2 to 1 teaspoon of the Secret Monkey Rub over the tops of the wings for added flavor.

Bake for 25–30 minutes, until the wings are mostly cooked through and the skin begins to tighten and color. Internal temperature should reach about 165°F (74°C). Remove from oven and let rest 5 minutes.

Fry

Heat vegetable oil in a deep pot or deep fryer to 375°F (190°C). Pat the baked wings very dry with paper towels again. Working in batches to avoid crowding, carefully lower wings into the hot oil and fry 2–3 minutes, or until golden-brown and extra crispy. Use a slotted spoon and transfer to a paper towel-lined tray to drain.

Choose one sauce or finishing rub from the Sauce Options section. For liquid sauces (Honey Smoked, BBQ, Buffalo, Garlic Ginger, Bourbon, Drunken' Grubin, Sticky Sweet Heat): warm 1/2 cup sauce in a small saucepan over low heat (or microwave in 20-second bursts) until glossy and pourable.

Place fried wings in a large bowl. Pour the warm sauce over the wings and toss gently but thoroughly to coat every piece. For Chili Lime Rub or Red Eye Cajun Espresso Rub: sprinkle 1–2 teaspoons over the hot fried wings and toss to coat; for Chili Lime, finish with a squeeze of fresh lime.

If you used a sauce that benefits from a glaze (Sticky Sweet Heat, Honey Smoked, or Bourbon), return sauced wings to a 400°F (200°C) oven for 3–4 minutes on the rack to set the glaze, then remove and rest 2 minutes.

Transfer wings to a serving platter. Garnish with chopped cilantro or parsley and serve with lime wedges. Offer celery sticks and blue cheese or ranch on the side if desired.

Monitor oil temperature carefully; adjust heat to maintain 350–375°F while frying. Do not overcrowd the fryer—crowding reduces oil temperature and yields greasy wings.

If using alcoholic bourbon-based sauces, simmer briefly to cook off alcohol for a safer flavor, or follow recipe directions on the prepared sauce you use.

Wings can be baked through earlier in the day and refrigerated after the initial bake; fry and sauce just before service for best texture.