Chicken wings have long been a staple in southern cooking, especially deep-fried. They don’t get used hardly enough in home kitchens which is a darn shame. Because they can be made in batches, these dark meat bird limbs are perfect for feeding a group of people. Easy to make, easy to garnish, and easy to serve.
Like any other part of a chicken, there are countless ways to cook chicken wings, these are by far the three best ways to prepare and make them as well as a couple of extra tips and recipes family and friends will love.
Deep-fried wings are the way you’d get them made at most bars or restaurants unless it specifies otherwise. They’re great on their own or tossed/dipped into some really simple sauces like blue cheese, buffalo, ranch, or BBQ sauce. If deep-fried wings don’t take your fancy, try these cajun gator nuggets instead.
Start by combining plain flour, salt, and pepper in a paper or plastic bag. You can add more seasoning like garlic or onion powder, cayenne pepper, paprika, or dried herbs. Since we’re making a sauce with these there’s no need.
Place a saucepan over medium heat and add 3-4 cups of peanut, sunflower, or canola oil. Drop the wings into the flour mixture, shake to evenly coat them, then wait for the oil to heat up to 350°F.
Individually drop 4-5 wings into the oil then deep fry for 6-8 minutes until an inserted thermometer reaches beyond 165°F.
Drain the fried wings on a paper towel, drop into a large bowl, cover with buffalo sauce, then toss to evenly coat and serve.
How to make buffalo Sauce
Place ¼ cup of butter, 2 tablespoons of distilled vinegar, and ¾ cup of hot sauce into a saucepan and place over medium heat.
Once simmering season with a pinch of salt then also whisk in a tablespoon of light brown sugar.
Once smooth and well combined add a teaspoon of cornstarch and to thicken and give the sauce a nice shimmer.
Baking wings is a great healthy alternative to deep-frying and many people even prefer it. After baking them you can serve them as is or the same way you’d serve the former method.
Preheat the oven to 400°F. Empty the wings out onto the tray, drizzle with oil, season with salt and pepper, then toss to evenly coat.
Place the baking tray into the oven, bake for 20 minutes, then turn them all over. Bake for another 20 minutes or until an inserted thermometer read 165°F.
Once finished cooking, place them into a bowl, drizzle them with sauce and toss to coat.
How to make blue cheese sauce
Melt a tablespoon of butter into a saucepan then fry 1 tablespoon of cornstarch in the butter to make a light roux.
Slowly add a cup of milk whisk whisking until all the milk is added and combined.
Crumble 100 grams of blue cheese into the milk and whisk until melted and fully incorporated.
Grilling adds a smoky element to the chicken. A lot of people like to marinate wings first and while I’m hardly opposed to the idea, there’s not much of a point to it when a) the meat is already tender and juicy, and b) it’s much better to go over them with a sauce during or after the cook. Look into brining chicken wings if you want to do some preparations beforehand.
If you’re not brining the wings season them with some salt and pepper then fire up the grill. If you’re not tossing the wings in sauce after cooking you can make a super simple mop sauce by combining equal parts sunflower oil and vinegar, adding some hot sauce, and a couple herbs and spices you like.
Lay the seasoned wings onto the grill. You’re going to cook them for around 20 minutes total, around 10 minutes on either side. After around 5 minutes, once they start to brown, flip them, then brush the browned side with your first layer of sauce.
Continue to flip and brush every 5-10 minutes until an inserted thermometer reads 165°F.
If you’re simply coating them in sauce, brush them 5-10 minutes before they’re finished and cook coated in the sauce until they’re ready.
Try this BBQ sauce:
Empty a can of tomatoes into a blender with ½ a cup of brown sugar, ½ a cup of dark molasses, ½ a cup of an acid like vinegar or citrus juice, a couple tablespoons of honey, ¼ cup of pineapple juice, salt, pepper, smoked paprika, and cayenne pepper.
Blend until smooth then transfer to a saucepan and reduce until it resembles BBQ sauce.