3 Ways to Make the Best Chicken Wings of Your Life

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BUFFALO WINGS

Instructions:

Preheat oven to 250°F (120°C).
Cut the whole chicken wings into drumettes and flats (see photo below).
Place pieces on wire rack lined sheet tray and salt both sides.
Bake at 250°F (120°C) for about 15 minutes.
To prepare the buffalo sauce, in a small saucepan over medium heat, add butter & minced garlic. Fry for 5 minutes
In a separate bowl, whisk together hot sauce, Worch & cornstarch.
Add hot sauce mix to the melted butter and garlic. Bring to simmer, remove from heat & whisk until smooth.
Heat oil in very large a heavy-bottomed pot to 350°F (175°C), making sure that pot is filled no more than halfway full of oil. Fry the oven dried wings in 2 batches for about 10 minutes each until golden brown & crispy.
Transfer fried wings to a bowl and toss with the prepared buffalo sauce to coat.

KOREAN FRIED CHICKEN WINGS

For the Gochujang Sauce:

For the Chicken Wings:

Instructions

Heat oil in a large heavy-bottomed pot to 350°F (175°C)
Prepare the Gochujang Sauce: combine the sauce ingredients in a saucepan. Bring to simmer and cook for 5-10 minutes.
Season both sides of the chicken wings with salt. Place wings in a bowl and add a cup of flour. Toss to coat.
In a separate bowl, create the breading mix: Combine the 350g flour, potato starch, salt, baking powder, garlic powder, and onion powder.
Add 1/3 of dry breading mix into a 3rd bowl & add 250g (1-2c) water to create a light slurry.
Now mix about ⅓ of the wet slurry with the rest of the dry breading to create a craggy mix for coating.
Dip each chicken wing into the remaining wet slurry, then coat with the craggy mix. Add wings to the 350F/175C oil in 2-3 batches. Fry for 11-12 minutes until golden brown Transfer to a bowl & toss in the Gochujang Sauce

GRILLED BBQ WINGS

Wings and rub: 4 pounds (1.8kg grams) of whole chicken wings cut into flats and drummies
20g (4tsp) Salt
3g (1tsp) black pepper
3g (1tsp) onion powder
3g (2/3tsp) garlic powder
5g (1 3/4tsp) chili powder
Wood chips, soaked for at least 30 minutes - I like Smokehouse brand here

For the Onion BBQ Sauce:

Instructions

Soak wood chips in water for at least 30 minutes before you’re ready to grill
Combine the chicken wings with dry rub ingredients. Refrigerate.
Place soaked wood chips in a smoker box directly over one grill burner on high heat (grate removed - see photo above). Other burners should remain off.
When grill has preheated to 250F(120C) & chips are smoking, place the wings on the unheated side of grill. Smoke for 20-25 minutes until wood chips have burnt through.
While the wings are smoking, make sauce. In a small saucepan, combine sauce ingredients. Simmer over low for 15 min, stirring constantly.
At grill, refill smoker box with more soaked chips, flip the wings over, and continue smoking for another 20-25 min.
Transfer wings to bowl, then heat all grill burners to high. Grill the smoked wings on high, lid closed, for 5-6 min, flipping halfway through.
Toss in BBQ sauce

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