Jumbo Chicken Wings (12 Pcs) Recipe
Choose from salt & pepper, sweet heat, smoky chipotle BBQ, medium Buffalo, hot honey, Nashville hot dry rub
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Ingredients
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Chicken & Marinade
Coating / Frying (if applicable)
Sauces & Finishes (choose one)
Garnish & Serving
Method
Chicken & Marinade
Prep
Pat wings dry with paper towels. If whole, separate into drumettes and flats, discarding tips or saving for stock. Place wings in a large bowl.
Season wings with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tbs neutral oil. Toss to coat evenly. Let rest 15–30 minutes at room temperature or refrigerate up to 4 hours (bring back to room temp before cooking).
Coating / Frying (choose method: oven-baked crisp or fried)
Oven-baked (crispy)
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. In a large bowl combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp cayenne (optional). Toss wings lightly in the dry mix to coat (shake off excess). Arrange wings on the rack spaced so air circulates. Bake 25 minutes, then flip and bake another 12–18 minutes until deep golden and internal temperature reaches 165°F (74°C) and skin is crisp. Total time about 40–48 minutes.
Deep-fry (extra crisp)
Heat 1 cup neutral oil in a deep pot to 350°F (175°C). Dredge wings in the flour-cornstarch mixture (same as oven method). Fry in batches 6–8 minutes until golden and cooked through (internal temp 165°F/74°C). Drain on paper towels and keep warm on a rack in a low oven (200°F/95°C) while finishing remaining wings.
Sauces & Finishes (choose one; finish wings in skillet or toss)
Salt & Pepper
If using salt & pepper, toss the hot wings in a bowl with 1/2 tsp extra coarse sea salt and 1/2 tsp cracked black pepper. Serve immediately with celery and dressing.
Sweet Heat
In a small saucepan, warm 3 tbs honey, 1 tbs sambal oelek (or gochujang) and 1 tsp rice vinegar over low heat until combined and slightly loose (~2 minutes). Toss wings in the sauce until glazed. Serve immediately.
Medium Buffalo
Melt 4 tbs unsalted butter in a skillet over low heat, add 1/2 cup Frank's-style hot sauce and whisk until smooth and emulsified. Remove from heat and toss wings in the sauce until evenly coated. Serve with blue cheese or ranch and celery.
Hot Honey
Warm 4 tbs honey with 1/2 tsp crushed red pepper (or chile paste) in a small saucepan for 1–2 minutes. Toss wings in the hot honey or brush it over wings just before serving for a sticky glaze.
Nashville Hot (dry rub + oil finish)
Mix 2 tbs cayenne, 1 tbs brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp onion powder in a bowl. Brush hot wings with 2 tbs cayenne or chile oil, then sprinkle and press the dry rub evenly over the wings so it adheres. Serve immediately; provide blue cheese or ranch if desired.