60 Wings Recipe

Prepare wings

If wings are whole, separate into drumettes and flats and discard tips (or save for stock). Pat all 60 pieces very dry with paper towels; moisture prevents crisping.

Place wings in a very large bowl or two medium bowls. Add baking powder, kosher salt, and black pepper. Toss thoroughly so each wing is evenly coated with the baking powder and seasonings. The baking powder dries and helps crisp the skin.

Arrange wings in a single layer on two large wire racks set over baking sheets (or on baking sheets lined with parchment if you do not have racks). Lightly brush or spray the wings with the vegetable oil to encourage browning.

Oven roast

Preheat oven to 425°F (220°C). Roast wings on the middle racks for 25 minutes. Rotate pans and flip wings; roast an additional 15–20 minutes until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Remove wings from oven and let rest 3–5 minutes before saucing so juices redistribute.

Make sauce

In a small saucepan over low heat, melt 6 tbs butter. Add minced garlic and cook gently 1–2 minutes until fragrant but not browned. Remove from heat and stir in grated Parmesan, chopped parsley, lemon juice, red pepper flakes, and 1/2 tsp salt until combined. Keep warm.

Toss about 20 roasted wings with the warm garlic-parmesan sauce in a large bowl until evenly coated. Transfer to a serving platter and sprinkle a little additional Parmesan and parsley if desired.

Make buffalo sauce

In a small saucepan over medium-low heat, combine 1.5 cups hot sauce, 8 tbs butter, honey, Worcestershire, garlic powder, and 1/2 tsp salt. Stir constantly until butter melts and sauce is smooth and slightly thickened, about 3–4 minutes. Keep warm.

Place 20 roasted wings in a large bowl, pour buffalo sauce over them, and toss vigorously until well coated. Serve immediately with blue cheese dressing and celery.

Make glaze

In a small saucepan combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a low simmer over medium heat, stirring so sugar dissolves. In a small cup mix 2 tsp cornstarch with 2 tbs water to make a slurry; stir slurry into simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in toasted sesame seeds and sliced green onions (reserve a little green onion for garnish).

Toss 20 roasted wings in the warm glaze until evenly coated. Transfer to a platter and garnish with reserved green onion and extra sesame seeds.

Divide the 60 roasted wings into three groups of ~20 wings each (or adjust to guest preferences). Sauces above are scaled to dress ~20 wings each. Plate each flavor separately with appropriate garnishes: blue cheese and celery for buffalo, lemon and extra Parmesan for garlic-parmesan, and sesame seeds/green onion for soy-garlic.

If you prefer fried wings instead of roasted: heat oil in a deep fryer or large heavy pot to 375°F (190°C). Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels and then toss with sauces as above.

Serve immediately while hot. Leftover wings keep 2–3 days refrigerated; reheat in a 400°F (205°C) oven for 8–10 minutes to re-crisp.