Chicken Wings Recipe

Prep & dry

Pat the wings thoroughly dry with paper towels. This helps them crisp in the fryer.

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

Let the wings sit uncovered in the refrigerator for 30 minutes if time allows (optional) to dry the skin further.

Fry (method) or Roast alternative

Heat neutral oil in a deep pot or fryer to 175°C (350°F). Fry wings in batches without overcrowding for 8–10 minutes per batch until golden-brown and cooked through (internal temp 75°C/165°F). Drain on a wire rack over paper towel. If roasting instead: preheat oven to 220°C (425°F), place wings on a wire rack set in a rimmed baking sheet, roast 35–45 minutes, flipping once, until very crisp.

While wings cook, melt the unsalted butter in a small saucepan over low heat. Add grated garlic and gently cook 30–45 seconds until fragrant but not browned.

Whisk in sambal oelek, honey, light soy sauce and lime juice. Stir until smooth and warmed through, then remove from heat. Taste and adjust balance: add more sambal for heat or honey for sweetness.

Keep sauce warm and ready to toss with the cooked wings.

In a mixing bowl combine shredded green cabbage, red cabbage, carrot, sliced green onion and chopped cilantro. Toss to mix evenly.

Season lightly with 1/4 tsp salt and toss again. The slaw provides a crisp, fresh counterpoint to the spicy wings.

Cover and chill until serving. Dress with creamy sesame dressing just before plating (see dressing section).

Whisk together mayonnaise, Greek yogurt, sesame paste, rice vinegar, soy sauce, sesame oil and honey until smooth.

Add water a tablespoon at a time to reach a pourable but still creamy consistency (about 2 tbsp). Season with salt and pepper, then stir in toasted sesame seeds.

Taste and adjust acidity or sweetness as needed. Refrigerate until ready to toss with slaw or to serve on the side.

Place hot cooked wings in a large bowl. Pour the warm sambal butter sauce over the wings and toss gently but thoroughly to coat each piece.

Transfer wings to a serving platter. Spoon chilled slaw alongside or mound a portion on top or beside the wings.

Drizzle creamy sesame dressing over the slaw (about 1–2 tbsp per serving) or serve it in a small bowl on the side for dipping.

Garnish wings and slaw with extra toasted sesame seeds, chopped chives/green onion and lime wedges. Serve immediately while wings are hot and crisp.