Flying Monkey Wings (8) Recipe

Preheat & Dry

Pat the 8 chicken wing pieces thoroughly dry with paper towels. This removes surface moisture so the skin crisps properly.

Toss with baking powder and season

In a large bowl, combine 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the wings and toss until each piece is evenly coated. The baking powder helps create a crisp exterior when baked and fried.

Rest in fridge

Place the coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes. This dries the skin further for maximum crispness.

Bake to render fat

Preheat oven to 425°F (220°C). Arrange the wings on the wire rack (keep spacing so air circulates). Bake for 25–30 minutes, flipping once halfway, until the skin is browned and much of the fat has rendered but wings are not yet fully crisp.

Make the rub

While the wings are baking, combine the monkey rub ingredients: 1 tablespoon paprika, 1 tablespoon packed brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, and 1/2 teaspoon dried oregano. Whisk or rub together until uniform.

When wings come out of the oven, immediately toss them in the monkey rub while still hot so the flavors adhere. Use tongs to coat each wing thoroughly. If you prefer a milder finish, reserve half the rub to sprinkle after frying.

Heat oil

Pour approximately 1 cup of vegetable oil into a heavy skillet (cast iron preferred) to create a shallow fry (about 1/2 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 20–30 seconds.

Fry wings

Working in a single layer and not overcrowding the pan, fry the rubbed wings 2–3 minutes per side until deeply golden brown and very crisp. Use tongs to turn. Total fry time should bring internal temperature to 165°F (74°C) and crisp the skin. Transfer wings to a wire rack or paper towel-lined plate to drain briefly.

Sauce toss

Choose one sauce option (about 1/4 cup per 8 wings) and warm it gently in a small saucepan or microwave-safe bowl until slightly thinned and glossy (about 30–60 seconds). Place the fried wings in a large bowl, pour the warmed sauce over them, and toss quickly and evenly to coat. For Chili Lime Rub option: skip the wet sauce and instead sprinkle 1 teaspoon chili lime rub over the hot wings and toss.

Arrange the sauced wings on a platter, sprinkle with 1 tablespoon chopped parsley or cilantro, and serve with lime wedges and 1/4 cup blue cheese or ranch on the side if desired. Serve immediately while hot and crispy.

Storage: Refrigerate leftover wings in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes.