Zelda's Signature Wings Recipe

Prep

Pat the wings very dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock. Place wings in a large bowl.

Toss wings with baking powder, kosher salt and black pepper until evenly coated. The baking powder helps crisp the skin when fried or baked.

Deep-fry method (recommended for crispness)

Heat neutral oil in a deep pot or deep fryer to 350°F (175°C). Pat wings once more and, working in batches, carefully lower wings into the oil. Fry for 8–10 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep warm.

Oven method (alternate)

Preheat oven to 450°F (230°C). Arrange wings on a wire rack set over a baking sheet lined with foil. Bake 40–45 minutes, flipping once halfway, until skin is crisp and browned.

In a small saucepan over medium heat, melt 2 tbs butter. Add brown sugar and stir until dissolved. Stir in soy sauce, lime juice, jerk paste, mango chutney, minced scotch bonnet (or a pinch for less heat), and grated ginger.

Simmer the sauce 2–3 minutes to combine and slightly thicken. Taste and adjust heat or sweetness. Remove from heat and toss hot wings in the saucepan (or a large mixing bowl) until evenly coated. Transfer to a serving platter and garnish with chopped cilantro if desired.

Combine soy sauce, hoisin, rice vinegar, honey, sesame oil, minced garlic and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer for 1–2 minutes.

Mix cornstarch and water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens and becomes glossy. Toss hot wings in the sauce to coat thoroughly. Sprinkle with toasted sesame seeds and chopped scallions if desired.

In a small saucepan over low heat, melt 3 tbs butter. Remove from heat and whisk in hot sauce, white vinegar, Worcestershire and the optional honey until smooth and emulsified.

Toss the hot wings in the buffalo sauce until evenly coated. Serve immediately to retain heat and sauciness.

In a bowl, combine crumbled blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt and 1 tbs milk. Stir gently, leaving some blue cheese crumbles whole for texture. Add more milk to reach desired dipping consistency.

Plate wings with a ramekin of blue cheese dip and celery sticks on the side. Offer napkins and a small bowl for bones. Serve immediately while wings are hot and crisp.