Volcano Chicken Wings Recipe

Prep the wings

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard tips or save for stock.

In a large bowl, toss the wings with baking powder, kosher salt, and black pepper until evenly coated. The baking powder helps crisp the skin when frying/roasting.

Let the wings sit uncovered in the refrigerator for 30–60 minutes to dry the skin (optional but recommended for extra crispness).

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C) for frying. If shallow frying, use enough oil to reach halfway up the wings and maintain temperature around 325–350°F.

Working in batches, fry wings 8–10 minutes for fully cooked, golden and crisp skin. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Alternatively, bake wings on a wire rack at 425°F (220°C) for 40–45 minutes, flipping once, until crisp and cooked through.

Make the sauce

In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant but not browned.

Lower heat to medium-low and whisk in gochujang, sriracha, hot sauce, honey, soy sauce, rice vinegar, and sesame oil until smooth. Add water 1 tablespoon at a time if sauce seems too thick.

Simmer gently for 2–3 minutes to meld flavors, stirring frequently. Taste and adjust heat/sweetness: add more honey to tame heat, more hot sauce or red pepper flakes for extra spice.

Remove from heat and keep warm. If desired, strain briefly to remove any coarse bits of garlic or gochujang for a glossy sauce.

Place the hot cooked wings in a large heatproof bowl. Pour the warm Volcano sauce over the wings.

Toss quickly but gently until each wing is evenly coated in sauce. Work in batches if necessary to avoid overcrowding and soggy wings.

Transfer sauced wings to a serving platter. Sprinkle optional crushed red pepper flakes or sesame seeds if desired.

Make the dressing

In a small bowl, combine crumbled bleu cheese, mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, salt, and black pepper. Stir until combined but still slightly chunky. Adjust buttermilk for desired consistency (add more for thinner dressing).

Taste and adjust seasoning. Chill for 10–15 minutes to let flavors meld if time allows.

Serve the Volcano Chicken Wings immediately with a small bowl of bleu cheese dressing and garnish wings with chopped chives or parsley.