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WINGS
1,566,252 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
DIRECTIONS
Cooking Methods
INGREDIENTS
For the Fried
2 lb chicken wings
As needed kosher salt
48 ml fry oil of choice
For the Baked
1 tsp baking powder
1 tsp kosher salt
2 lb chicken wings
baking soda, as needed (for dusting)
For the Grilled
2 lb chicken wings
kosher salt, as needed
vegetable oil, as needed
Optional: barbecue sauce (see sauces)
TOOLS
For the Fried
high walled skillet or deep fryer
wire rack
tray
paper towels
fridge
Instant read thermometer
For the Baked
mini prep bowls
tiny whisk set
paper towels
wire rack
tray
fridge
oven
aluminum foil
Instant read thermometer
2 piece tong set
For the Grilled
paper towels
grill with lid (charcoal or gas)
wire rack
tray
fridge
2 piece tong set
basting brush
DIRECTIONS
1.
for the Fried
1.
Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.
2 lb chicken wings
As needed kosher salt
paper towels
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.
2 lb chicken wings
wire rack
tray
fridge
3.
When ready to cook, add the 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.
48 ml fry oil of choice
2 lb chicken wings
high walled skillet or deep fryer
Instant read thermometer
paper towels
tray
4.
For the Baked
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.
1 tsp baking powder
1 tsp kosher salt
2 lb chicken wings
mini prep bowls
tiny whisk set
paper towels
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.
2 lb chicken wings
wire rack
tray
fridge
3.
When ready to bake, preheat the oven to 250 °F degrees.
oven
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.
baking soda, as needed (for dusting)
2 lb chicken wings
tray
aluminum foil
wire rack
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 preheated, 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.
2 lb chicken wings
oven
Instant read thermometer
2 piece tong set
6.
Serve immediately with your sauce of choice.
7.
for the Grilled
1.
Pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.
2 lb chicken wings
kosher salt, as needed
paper towels
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.
2 lb chicken wings
wire rack
tray
fridge
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.
vegetable oil, as needed
grill with lid (charcoal or gas)
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.
2 lb chicken wings
grill with lid (charcoal or gas)
2 piece tong set
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.
2 lb chicken wings
Optional: barbecue sauce (see sauces)
2 piece tong set
basting brush
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.
2 lb chicken wings
grill with lid (charcoal or gas)
7.
Serving immediately with the sauce of choice.
Sauces
INGREDIENTS
For the Buffalo Sauce
½ cup hot sauce of choice
6 tbsp unsalted butter, melted
½ tsp Worcestershire sauce
⅛ tsp garlic powder
⅛ tsp cayenne powder
For the Honey Dijon Sauce
3 tbsp Dijon mustard
3 tbsp yellow mustard
¼ cup honey
Hot sauce of choice, to taste
For the Barbecue Sauce
½ cup ketchup
¼ cup water (more as needed)
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
2 tsp yellow mustard
½ tsp hot sauce (e.g., Louisiana Crystal, Texas Pete, or Tabasco)
1 garlic clove, minced or grated
¼ cup packed brown sugar
1 tsp smoked paprika
1 tsp onion powder
½ tsp freshly ground black pepper
For the Gochujang Sauce
⅓ cup Gochujang
¼ cup water
2 tbsp brown sugar
1 garlic clove, minced or crushed
2 tbsp fresh ginger, grated
1 ½ tbsp soy sauce
1 tbsp rice wine vinegar
½ tsp gochugaru (Korean chili flakes)
2 tsp toasted white sesame seeds
For the Alfredo
4 oz Parmesan cheese, finely grated
2 tbsp unsalted butter
½ cup water
½ cup heavy cream
TOOLS
For the Buffalo Sauce
mixing bowl
tiny whisk set
measuring cups and spoons set
heat proof container
For the Honey Dijon Sauce
mixing bowl
tiny whisk set
measuring cups and spoons set
container
For the Barbecue Sauce
saucepan
wooden spoon or spatula (for stirring the sauce as it cooks)
grater (for garlic clove)
measuring cups and spoons set
For the Gochujang Sauce
saucepan
tiny whisk set
measuring cups and spoons set
grater
basting brush
or bowl
For the Alfredo Sauce
blender
saucepan
measuring cups and spoons set
spatula
fine grater
heat proof container
DIRECTIONS
1.
For the Buffalo Sauce Method
1.
Combine all ingredients and set aside.
½ cup hot sauce of choice
6 tbsp unsalted butter, melted
½ tsp Worcestershire sauce
⅛ tsp garlic powder
⅛ tsp cayenne powder
mixing bowl
tiny whisk set
measuring cups and spoons set
heat proof container
2.
For the Honey Dijon Sauce Method
1.
Combine all ingredients and set aside until ready to use.
3 tbsp Dijon mustard
3 tbsp yellow mustard
¼ cup honey
Hot sauce of choice, to taste
mixing bowl
tiny whisk set
measuring cups and spoons set
container
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.
½ cup ketchup
¼ cup water (more as needed)
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
2 tsp yellow mustard
½ tsp hot sauce (e.g., Louisiana Crystal, Texas Pete, or Tabasco)
1 garlic clove, minced or grated
¼ cup packed brown sugar
1 tsp smoked paprika
1 tsp onion powder
½ tsp freshly ground black pepper
saucepan
wooden spoon or spatula (for stirring the sauce as it cooks)
grater (for garlic clove)
measuring cups and spoons set
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 sauce pot. Whisk to combine the ingredients and cook over medium heat for 10-15 minutes or until thickened.
⅓ cup Gochujang
¼ cup water
2 tbsp brown sugar
1 garlic clove, minced or crushed
2 tbsp fresh ginger, grated
1 ½ tbsp soy sauce
1 tbsp rice wine vinegar
½ tsp gochugaru (Korean chili flakes)
2 tsp toasted white sesame seeds
saucepan
tiny whisk set
measuring cups and spoons set
grater
or bowl
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.
2 tsp toasted white sesame seeds
basting brush
4.
For the Alfredo Wings Method
1.
Combine the cheese and butter in the base of a blender.
4 oz Parmesan cheese, finely grated
2 tbsp unsalted butter
blender
fine grater
2.
Heat the water and cream in a small sauce pot until simmering.
½ cup water
½ cup heavy cream
saucepan
3.
With the blender running, slowly pour just enough of the heated cream mixture to form a thick sauce.
½ cup water
½ cup heavy cream
blender
measuring cups and spoons set
4.
Use immediately.
heat proof container
spatula
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