Pelican Wings Recipe

Prep

Pat the 15 jumbo chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and remove wing tips. Place wings in a large bowl or tray.

Season

Toss the wings with 1 tbsp baking powder, 1.5 tsp fine salt, and 1 tsp black pepper until evenly coated. The baking powder helps crisp the skin when frying.

Rest

Arrange coated wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes. This dries the skin for extra crispiness.

Heat oil

Pour 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain steady temperature.

Fry (first fry)

Working in batches (do not overcrowd), carefully add wings to the hot oil and fry for 6–7 minutes until pale golden and mostly cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest between fries

Let the wings rest for 8–10 minutes. Increase oil temperature to 375°F (190°C) for the second fry.

Fry (second fry)

Return the wings to the 375°F oil in batches and fry 2–3 minutes until deep golden brown and very crispy. Drain on a wire rack and quickly season with a light pinch of salt if desired.

General toss

Place hot fried wings into a large heatproof mixing bowl. Add about 3/4 cup of sauce (adjust to taste) and toss gently until wings are evenly coated. For dry Lemon Pepper, toss wings with lemon zest and cracked black pepper instead of a liquid sauce.

Buffalo (hot or mild)

In a small saucepan over low heat, melt 3 tbsp unsalted butter. Add 3/4 cup hot or mild buffalo sauce and whisk until combined and warm. Pour over wings and toss to coat.

BBQ

Warm 3/4 cup BBQ sauce in a saucepan over low heat until slightly syrupy, 2–3 minutes. Toss wings in warmed sauce until evenly coated.

Teriyaki

Warm 3/4 cup teriyaki sauce in a small pan until simmering. Optionally add 1 tsp toasted sesame oil. Toss wings in sauce and garnish with sesame seeds if desired.

Mango Habanero

Combine 1/2 cup mango puree with 3 tbsp habanero jam in a saucepan. Simmer gently for 2 minutes to meld flavors. Taste and adjust heat by adding more mango or jam. Toss wings to coat.

Garlic Parmesan

Melt 4 tbsp unsalted butter in a saucepan over low heat. Add 2 tsp minced garlic and cook 30 seconds until fragrant (do not brown). Remove from heat and stir in 1/4 cup finely grated Parmesan. Toss wings in the garlic-Parmesan butter and finish with a sprinkle of extra Parmesan.

Kickin' Bourbon

In a small saucepan, combine 1/2 cup bourbon BBQ sauce, 2 tbsp bourbon, and 2 tbsp honey. Warm gently until glossy and slightly thickened, 2–3 minutes. Toss wings in sauce and return to a low heat briefly (careful with alcohol) to coat.

Lemon Pepper

For dry Lemon Pepper, while wings are still hot, sprinkle with 1 tbsp lemon zest and 2 tsp cracked black pepper, tossing to adhere. Optionally add 1 tsp melted butter to help the seasoning stick.

Gochujang

Whisk together 3 tbsp gochujang, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Warm briefly in a saucepan until glossy, then toss wings to coat. Garnish with sliced scallions or sesame seeds if desired.

Prepare dips and veg

Serve wings with 1/2 cup ranch and 1/2 cup house-made bleu cheese in small ramekins. Arrange carrot and celery sticks (2 carrots, 3 celery stalks, cut into sticks) on the plate. Optionally sprinkle chopped parsley over the wings for color.

Serve immediately while wings are hot and crispy. Offer choice of sauce and the option to add carrots, celery, or both for $1.00 extra if following the menu pricing concept.