Jumbo Wings Recipe

Dry and season

Pat the 8 chicken wings very dry with paper towels. Place in a large bowl and toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs baking powder until evenly coated. The baking powder helps crisp the skin.

Rest

Line a tray with a rack and place the wings on the rack skin-side up. Refrigerate uncovered for 30 minutes to 2 hours if time allows (helps dry the skin further). If short on time, proceed immediately.

Heat: In a heavy skillet or Dutch oven heat about 1 cup vegetable oil over medium-high heat until it reaches 350°F (175°C) OR if shallow frying keep oil at a depth to cover half the wings and maintain 325–350°F. If baking/air-frying alternative is preferred: preheat oven to 425°F (220°C) and bake 35–45 minutes turning once; or air-fry at 400°F (200°C) for 22–25 minutes, shaking halfway. The following steps assume stovetop frying.

Fry: Carefully add wings in a single layer (work in two batches if necessary). Fry 8–10 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined tray to drain and rest 3–5 minutes.

Make sauce: In a small saucepan over low heat melt 2 tbs unsalted butter. Stir in 1/2 cup hot sauce, 1/2 tbs honey (optional), 1/2 tsp apple cider vinegar and 1/4 tsp garlic powder. Warm until combined and slightly simmering, then remove from heat.

Toss wings: Place fried wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and toss until evenly coated. Serve immediately with celery, carrot sticks and blue cheese or ranch dressing.

Make Cajun rub: Combine 1 tsp smoked paprika, 1/2 tsp sweet paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl.

Toss wings: While wings are hot from frying, transfer them to a large bowl and sprinkle the Cajun rub over the wings. Toss thoroughly so the seasoning adheres to the hot oil on the skin. Serve with celery, carrot sticks and dressing on the side.

Make jerk sauce: In a small blender or food processor combine 2 chopped green onions, 1 tbs fresh thyme leaves (or 1/2 tsp dried), 1 tbs soy sauce, 1 tbs lime juice, 1 tsp brown sugar, 1/2 tsp ground allspice, 1/8 tsp ground cinnamon, 1 minced garlic clove, 1 tsp vegetable oil, 1/4 scotch bonnet or habanero (optional, seeded for less heat) and 1/4 tsp salt. Pulse to a coarse sauce. If you prefer a thinner glaze, add 1–2 tsp water and blend again.

Glaze wings: Return the fried wings to a hot pan or place them in a warm bowl. Pour the jerk sauce over the wings and toss to coat evenly. For a stickier glaze, place the sauced wings on a sheet tray and broil for 1–2 minutes (watch carefully) to caramelize the sugar. Serve immediately.

Make chipotle ranch: In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle in adobo, 1/2 tbs fresh lime juice, 1/2 tsp dried dill (or 1 tsp chopped fresh parsley), 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and adjust chipotle for more heat.

Toss or serve as dip: You can either toss the hot wings in 2–3 tbs of the chipotle ranch to lightly coat, or serve the chipotle ranch as a dipping sauce alongside the wings. If tossing, use only a small amount so wings remain crispy; reserve extra sauce for dipping.

Presentation: Arrange the 8 flavored wings on a platter with celery and carrot sticks and 1/4 cup blue cheese or ranch dressing. Provide napkins and an extra small bowl of the chosen sauce if you reserved some for dipping.

Storage: Leftover cooked wings keep in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving. Sauces keep separately for 4–5 days refrigerated.