Flying Monkey Wings (16) Recipe

Trim & Dry

Pat the 16 chicken wing pieces dry with paper towels. If whole wings were purchased, separate into drumettes and flats and discard wingtips or reserve for stock.

Season & Coat

In a large bowl, combine 1.5 tsp kosher salt, 1 tsp black pepper and 2 tbs aluminum-free baking powder. Add the dried wings and toss thoroughly so each piece is evenly coated. The baking powder helps draw moisture out and crisp the skin when baked/fried.

Apply Monkey Rub

In a small bowl, mix the monkey rub: 2 tsp paprika, 1 tbs dark brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika (optional), and 1/4 tsp cayenne. Sprinkle and rub about half of this mixture over the wings now and reserve the other half for finishing or extra flavor after cooking.

Rest

Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if possible. This dries the skin for better crisping.

Preheat oven to 250°F (120°C). Arrange the wings on the wire rack/baking sheet spaced apart. Bake for 30 minutes to render fat gently and finish cook the wings through. Increase oven temperature to 425°F (220°C) and bake an additional 20–25 minutes until skin is pale golden and juices run clear (internal temp 165°F/74°C).

Meanwhile, heat 1.5 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C) for frying. Use a thermometer and maintain temperature within ±10°F during frying.

Working in batches (do not overcrowd), fry the pre-baked wings 2–3 minutes per batch until deeply golden brown and crispy. Transfer to a paper-towel-lined tray and let rest 2 minutes. Repeat until all wings are fried.

Choose & Warm Sauce

Select one sauce option (about 1/2 cup). For bottled BBQ or pre-made buffalo: warm gently in a small saucepan over medium-low heat until glossy and slightly reduced, about 3–4 minutes. For garlic parmesan: melt 2 tbs butter in a pan, add 2 cloves minced garlic, cook 30 seconds; stir in 1/4 cup grated parmesan and 2 tbs cream or reserved wing oil until combined. For spicy monkey (house favorite): combine 1/4 cup honey, 2 tbs hot sauce, 1 tbs soy sauce and 1 tbs rice vinegar; simmer 2 minutes. For honey soy ginger: 1/4 cup honey, 2 tbs soy sauce, 1 tsp grated ginger, simmer. For Thai peanut: thin 1/3 cup peanut butter with 2 tbs coconut milk and 1 tbs lime juice, warm. For bourbon or Drunken' Grubin': simmer 1/2 cup sauce with 1–2 tbs reserved pan juices or beer and reduce slightly to concentrate.

Toss Wings with Sauce

Place fried wings in a large warmed bowl. Pour 1/2 cup of chosen warm sauce over wings and toss gently but thoroughly so every wing is coated. If you prefer a saucy finish, add extra 1–2 tbsp of sauce. For chili-lime rub option, toss wings with 1/2 tbs chili-lime rub and a squeeze of lime instead of a wet sauce.

Garnish & Serve

Transfer wings to a serving platter. Sprinkle with reserved monkey rub if you want extra flavor, then garnish with 2 tbs chopped parsley or cilantro and grated parmesan for garlic parmesan wings. Serve with lime wedges and extra sauce on the side. Offer celery sticks and ranch or blue cheese if desired.