7/11 Wings Of Choice Of Recipe

Prep

Pat wings dry with paper towels. Trim any excess skin or tips if desired. Dry skin helps with crisping.

Coating mix

In a large bowl, combine baking powder, cornstarch, kosher salt and black pepper. Add the wings and toss until evenly coated. Let sit 10–15 minutes on a wire rack to allow the coating to adhere and skin to dry slightly.

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange wings single layer on a wire rack set over a sheet pan. Bake 22–25 minutes, flip, then bake another 18–22 minutes until deep golden brown and crisp and internal temperature reads 165°F (74°C). If you want extra crispness, broil 1–2 minutes watching closely.

Frying method (optional)

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches 7–10 minutes until golden and cooked through. Drain on paper towels. (Use the 1000 ml oil only if frying.)

In a small saucepan over low heat, melt the unsalted butter. Whisk in hot sauce, white vinegar and honey until smooth. Warm just until combined (do not boil). Taste and season with kosher salt to taste. Toss cooked wings in sauce to coat or brush on before serving.

Whisk together olive oil, lemon zest, lemon juice, garlic powder, coarse black pepper and kosher salt in a bowl. Toss hot cooked wings in the citron pepper mixture so the zest and pepper adhere to the skin. Serve immediately.

In a small bowl whisk agave nectar, Tapatio, fresh lime juice and soy sauce until combined. Warm briefly in microwave or a small saucepan (20–30 seconds) just to loosen the agave so sauce coats the wings smoothly. Toss wings in the glaze and serve.

Whisk together paprika, ground cumin, chili powder, brown sugar, garlic powder, onion powder, kosher salt and black pepper. Toss warm wings with neutral oil (1 tbs) so the dry rub adheres, then toss with the spice mixture until evenly coated. For best flavor, apply rub before baking: after coating with baking powder/cornstarch, pat a light layer of the rub onto wings before baking. If applying after cooking, toss immediately while wings are hot so spices stick.

Combine prickly pear syrup/preserve, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika and kosher salt in a small saucepan. Bring to a simmer over medium-low heat and cook gently 4–6 minutes, stirring, until slightly thickened and glossy. Toss wings in the sauce to coat or brush sauce on wings and return to the oven rack under broiler 1–2 minutes to set the glaze (watch carefully to avoid burning).

Slice carrots, celery and cucumber into sticks or rounds. Arrange on the plate beside the wings and serve with ranch dressing for dipping.

Choose one recipe for the wings (Buffalo, Citron Pepper, Agave‑Tapatio, Sonoran dry rub, or Prickly Pear BBQ). Cook wings as directed, finish by tossing or glazing with the chosen sauce or applying the rub, then plate with sliced veggies and ranch. Serve immediately while wings are hot and skin is crisp.