West End Wings Recipe

Prep and Dry

Pat wings dry thoroughly with paper towels. Trim any excess skin and tips if needed, and separate drummettes and flats if not already separated.

In a large bowl, combine kosher salt, black pepper and baking powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin when cooking.

Choose cooking method: oven-roast or deep-fry. For oven: preheat oven to 250°F (120°C). Arrange wings on a wire rack over a baking sheet and bake 30 minutes (low temp) to render fat. Then increase oven to 425°F (220°C) and roast 25–30 minutes more, turning once, until golden and crisp. For deep-fry: heat oil in a deep pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and internal temperature reaches 165°F (74°C). Drain on paper towels.

If you prefer extra-crisp wings, after frying briefly at 350°F (175°C) to cook through, finish with a 375°F (190°C) fry for 2–3 minutes or broil 2–3 minutes per side until blistered. Keep wings warm while preparing sauces.

In a small saucepan over low heat, melt butter. Whisk in mild wing sauce and honey until smooth and glossy. Keep warm; toss cooked wings in this sauce until evenly coated.

Melt butter in a small saucepan over low heat, stir in Frank's RedHot and brown sugar until sugar dissolves and sauce is homogenous. Toss wings to coat.

Melt butter over low heat, whisk in chosen hot sauce and apple cider vinegar. Taste and adjust acidity or heat. Toss wings in sauce to coat evenly. Use caution with very hot sauces—start with less and add to taste.

In a skillet over medium-low heat, melt butter and add minced garlic. Cook 60–90 seconds until fragrant but not browned. Remove from heat and stir in Parmesan, parsley and lemon juice to form a thick coating. Toss wings immediately to coat; if mixture is too thick, add 1 tsp melted butter or a splash of warm water to loosen.

Combine BBQ sauce, butter, minced garlic, sriracha and brown sugar in a small saucepan. Warm over low heat, stirring until butter melts and sauce is smooth. Taste and adjust sweetness or heat. Toss wings with sauce to glaze; for a more caramelized glaze, place sauced wings under a broiler 1–2 minutes watching carefully.

Whisk sweet Thai chili sauce with rice vinegar, soy sauce and sesame oil in a bowl. Warm slightly if desired. Toss wings to coat and finish with chopped cilantro and sliced scallions if using.

Warm jerk sauce gently in a saucepan, stir in lime juice and brown sugar until combined. Toss wings thoroughly. For an extra-charred flavor, briefly grill sauced wings over high heat 1–2 minutes per side.

While wings are hot, sprinkle evenly with sea salt and coarse black pepper. Toss to distribute. Finish with toasted sesame seeds and sliced scallions if desired for texture and aroma.

Serve wings hot with blue cheese or ranch dressing and celery sticks. If offering multiple flavors, keep each sauce separate and label plates so guests can choose. Leftover wings keep 2–3 days in the refrigerator; reheat in a 400°F oven for 8–10 minutes to crisp.