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WINGS

Picture for WINGS

1,434,497 views  I don’t think anyone here has to sell you on the concept of wings. They’re crowd-pleasing, delicious, and now you can make them at home in three different styles!

US

original

metric

INGREDIENTS

for the Fried Wings

for the Fried Wings

chicken wings

2 lb chicken wings

As needed kosher salt

As needed kosher salt

fry oil of choice

48 fry oil of choice

for the Baked Wings

for the Baked Wings

baking powder

1 tsp baking powder

kosher salt

1 tsp kosher salt

chicken wings

2 lb chicken wings

As needed baking soda (for dusting)

As needed baking soda (for dusting)

for the Grilled Wings

for the Grilled Wings

chicken wings

2 lb chicken wings

As needed kosher salt

As needed kosher salt

As needed vegetable oil

As needed vegetable oil

Optional: Barbecue Sauce (recipe below)

Optional: Barbecue Sauce (recipe below)

for the Buffalo Sauce

for the Buffalo Sauce

hot sauce of choice

½ cup hot sauce of choice

unsalted butter, melted

6 tbsp unsalted butter, melted

Worcestershire sauce

½ tsp Worcestershire sauce

garlic powder

⅛ tsp garlic powder

cayenne powder

⅛ tsp cayenne powder

for the Honey Dijon Sauce

for the Honey Dijon Sauce

dijon mustard

3 tbsp dijon mustard

yellow mustard

3 tbsp yellow mustard

honey

¼ cup honey

To taste hot sauce of choice

To taste hot sauce of choice

for the Barbecue Sauce

for the Barbecue Sauce

ketchup

½ cup ketchup

water + more as needed

¼ cup water + more as needed

apple cider vinegar

1 tbsp apple cider vinegar

Worcestershire sauce

2 tsp Worcestershire sauce

yellow mustard

2 tsp yellow mustard

hot sauce (such as Louisiana Crystal, Texas Pete, Tabasco)

½ tsp hot sauce (such as Louisiana Crystal, Texas Pete, Tabasco)

garlic cloves, grated or minced

1 garlic cloves, grated or minced

packed brown sugar

¼ cup packed brown sugar

smoked paprika

1 tsp smoked paprika

onion powder

1 tsp onion powder

freshly ground black pepper

½ tsp freshly ground black pepper

for the Gochujang Sauce

for the Gochujang Sauce

gochujang

⅓ cup gochujang

water

¼ cup water

brown sugar

2 tbsp brown sugar

garlic clove, minced or crushed

1 garlic clove, minced or crushed

fresh ginger, grated

2 tbsp fresh ginger, grated

soy sauce

1 ½ tbsp soy sauce

rice wine vinegar

1 tbsp rice wine vinegar

baking gochugaru

½ tsp baking gochugaru

toasted white sesame seeds

2 tsp toasted white sesame seeds

for the Alfredo Wings

for the Alfredo Wings

parmesan cheese, finely grated

4 oz parmesan cheese, finely grated

unsalted butter

2 tbsp unsalted butter

water

½ cup water

heavy cream

½ cup heavy cream

DIRECTIONS

1.

for the Fried Wings Method

1.

Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.

chicken wings

2 lb chicken wings

As needed kosher salt

As needed kosher salt

2.

Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.

3.

When ready to cook, add the peanut oil to a high-walled skillet and preheat to 375 °F. Add the dry-brined chicken wings to the oil and fry for 5-8 minutes or until cooked through and golden brown. Make sure to keep the oil temperature between 350-375 °F. Transfer the cooked wings to a paper towel-lined sheet tray to cool slightly before serving with your sauce of choice.

fry oil of choice

48 oz fry oil of choice

4.

for the Baked Wings Method

1.

Whisk together the baking powder and salt. Pat the drums and flats dry using paper towels, then generously season all sides of the wings with salt/baking powder mixture.

kosher salt

1 tsp kosher salt

baking powder

1 tsp baking powder

chicken wings

2 lb chicken wings

2.

Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.

3.

When ready to bake, preheat the oven to 250 °F degrees.

4.

Prepare a large rimmed baking sheet tray with a layer of aluminum foil, making sure the high reflective side faces up. Sprinkle an even layer of baking soda over the foil to prevent the oil from burning during the roasting process. Then, transfer the rack with the chicken wings to the lined sheet tray.

As needed baking soda (for dusting)

As needed baking soda (for dusting)

5.

Bake the wings for 20 minutes, then remove the wings from the oven. Increase the temperature to 475 °F (with convection fan on). Once preheat, place the wings back into the oven and bake for an additional 20-30 minutes. Make sure to flip the wings halfway through the second baking period for even browning.

6.

Serve immediately with your sauce of choice.

7.

for the Grilled Wings Method:

1.

Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.

chicken wings

2 lb chicken wings

As needed kosher salt

As needed kosher salt

2.

Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, in the refrigerator for at least 2 hours or up to 24 hours.

3.

When ready to cook, preheat half the grill over high heat, leaving the other side of the grill for indirect cooking. Grease the grill grate with vegetable oil before adding the chicken.

As needed vegetable oil

As needed vegetable oil

4.

Add the wings to the indirect side of the grill, then cover the grill with the lid and cook for 12-15 minutes or until the skin has turned pale and opaque.

5.

Flip the wings and optionally, brush the wings with Barbecue Sauce. Continue cooking, occasionally turning and brushing with sauce (if using), for an additional 15-20 minutes.

Optional: Barbecue Sauce (recipe below)

Optional: Barbecue Sauce (recipe below)

6.

Increase the heat on the indirect side to medium-high and cook for an additional 3-5 minutes or until the wings are charred.

7.

Serving immediately with the sauce of choice.

8.

for the Buffalo Sauce Method:

1.

Combine all ingredients and set aside.

hot sauce of choice

½ cup hot sauce of choice

unsalted butter, melted

6 tbsp unsalted butter, melted

Worcestershire sauce

½ tsp Worcestershire sauce

garlic powder

⅛ tsp garlic powder

cayenne powder

⅛ tsp cayenne powder

2.

for the Honey Dijon Sauce Method:

1.

Combine all ingredients and set aside until ready to use.

dijon mustard

3 tbsp dijon mustard

yellow mustard

3 tbsp yellow mustard

honey

¼ cup honey

To taste hot sauce of choice

To taste hot sauce of choice

2.

for the Barbecue Sauce Method:

1.

In a medium saucepan, combine all the ingredients and bring to a bare simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, until flavors have melded, 15 to 20 minutes. Add more water if the sauce becomes too thick, and if too thin, cook down to a thicker consistency.

water + more as needed

¼ cup water + more as needed

ketchup

½ cup ketchup

apple cider vinegar

1 tbsp apple cider vinegar

Worcestershire sauce

2 tsp Worcestershire sauce

yellow mustard

2 tsp yellow mustard

hot sauce (such as Louisiana Crystal, Texas Pete, Tabasco)

½ tsp hot sauce (such as Louisiana Crystal, Texas Pete, Tabasco)

garlic cloves, grated or minced

1 garlic cloves, grated or minced

packed brown sugar

¼ cup packed brown sugar

freshly ground black pepper

½ tsp freshly ground black pepper

onion powder

1 tsp onion powder

smoked paprika

1 tsp smoked paprika

2.

Set aside until ready to use or allow the sauce to cool to room temperature, then refrigerate until ready to use, up to 2 weeks.

3.

for the Gochujang Sauce Method:

1.

Combine all of the ingredients, save for the sesame seeds, in a small saucepot. Whisk to combine the ingredients and cook over medium heat for 10-15 minutes or until thickened.

gochujang

⅓ cup gochujang

water

¼ cup water

brown sugar

2 tbsp brown sugar

garlic clove, minced or crushed

1 garlic clove, minced or crushed

fresh ginger, grated

2 tbsp fresh ginger, grated

rice wine vinegar

1 tbsp rice wine vinegar

soy sauce

1 ½ tbsp soy sauce

baking gochugaru

½ tsp baking gochugaru

toasted white sesame seeds

2 tsp toasted white sesame seeds

2.

Set aside until ready to use or allow the sauce to cool to room temperature, then refrigerate until ready to use, up to 2 weeks.

3.

When ready to serve, garnish with sesame seeds.

4.

for the Alfredo Wings Method:

1.

Combine the cheese and butter in a base of a blender.

parmesan cheese, finely grated

4 oz parmesan cheese, finely grated

unsalted butter

2 tbsp unsalted butter

2.

Heat the water and cream in a small saucepot until simmering.

water

½ cup water

heavy cream

½ cup heavy cream

3.

With the blender running, slowly pour just enough of the heated cream mixture to form a thick sauce.

4.

Use immediately.

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