The Best Chicken Wings At Home (3 Levels)

Ingredients

• 2 lb whole chicken wings (or a mixture of drums and flats)
• 1 tbsp kosher salt (for curing)
• 0.5 tsp baking soda
• neutral oil (for frying)
• 1 cup Frank’s RedHot
• 1 tbsp Worcestershire sauce
• 1 tbsp white distilled vinegar
• 1 tbsp cornstarch
• 1 tbsp water
• 0.5 cup unsalted butter (cold)
• 1 garlic (grated)
• carrot and celery sticks (for serving)
• ranch dressing (for serving)
• 2 red Fresno chiles (finely chopped)
• 0.75 cup sugar
• 0.75 cup water
• 0.5 cup white distilled vinegar
• 2.5 tbsp soy sauce (2-3 Tbsp)
• 2 tbsp cornstarch
• 2 tbsp sambal oelek
• 4 clove garlic (finely minced)
• 1 inch fresh ginger (finely minced)
• 1 cup all-purpose flour
• 2 cup potato starch (or cornstarch)
• roasted peanuts (roughly chopped, for garnish)
• 2 egg yolks (large)
• 2 tbsp Dijon mustard
• 1 tbsp light corn syrup (optional)
• 2 lemon lemon juice (plus more to taste)
• 8 clove garlic
• 1.5 tsp fresh thyme leaves
• 1 cup Parmigiano Reggiano (finely grated, plus extra for garnish)
• 1 cup canola oil
• 1 small shallot (brunoised)
• 1 Fresno chile (seeded and brunoised)
• 1 tbsp fresh rosemary (finely chopped)
• 2 tbsp flat leaf parsley (finely chopped)
• kosher salt and black pepper (to taste)
• 2 cup all-purpose flour (for breading)
• 4 eggs (large)
• splash water
• 0.5 tsp onion powder
• 2 tbsp tomato paste
• 3 cup panko breadcrumbs
• fresh chives (thinly sliced, for garnish)

Steps

1. 1

   Place the wing skin-side down on a cutting board. Locate the soft joint connecting the drumette and the flat, then bend the wing backward until the joint pops slightly and the cartilage becomes visible.

2. 2

   Using a sharp chef's knife, slice directly through the exposed joint with firm downward pressure—avoid cutting through the bone. Next, locate the joint connecting the flat to the wing tip. Bend the tip back to expose the joint and slice cleanly through the cartilage to remove it. Repeat with the remaining wings, discarding the tips or reserving them for stock.

3. 3

   Season the wings evenly with the kosher salt and baking soda. Transfer to a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours or preferably overnight to dry out the skin.

4. 4

   For Level 1 Buffalo: In a medium saucepan, combine the Frank's RedHot, Worcestershire sauce, and vinegar. Bring to a gentle boil over medium heat.

5. 5

   In a small bowl, whisk together 1 Tbsp cornstarch and 1 Tbsp water until smooth. Slowly whisk the slurry into the simmering sauce until lightly thickened and glossy.

6. 6

   Remove from the heat and whisk in the grated garlic followed by the cold butter, adding a few cubes at a time until fully emulsified. Season with salt if needed. Optionally strain through a fine mesh sieve for an ultra-smooth sauce. Keep warm.

7. 7

   Heat frying oil to 350°F (177°C). Fry the wings for 5-8 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

8. 8

   Transfer the wings to a large mixing bowl, add enough Buffalo sauce to thoroughly coat, and toss until evenly glazed. Serve immediately with carrot sticks, celery sticks, and ranch dressing.

9. 9

   For Level 2 Sweet Chili: In a small saucepan, combine the sugar, water, vinegar, soy sauce, and Fresno chiles. Bring to a boil over medium-high heat and simmer for 2-3 minutes.

10. 10

    In a small bowl, whisk together 2 Tbsp cornstarch with 2-4 tablespoons of the hot sauce until smooth. Slowly whisk the slurry back into the saucepan and continue cooking until thickened.

11. 11

    Remove from the heat and stir in the sambal oelek, grated ginger, and garlic. Cool completely before using.

12. 12

    In a medium bowl, whisk together 1 cup flour and 2 cups potato starch.

13. 13

    Heat frying oil to 350°F (177°C). Toss the cured wings in the flour mixture until thoroughly coated, shaking off any excess, then fry for about 8 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

14. 14

    Transfer the wings to a large bowl, toss with enough sweet chili sauce to coat, and garnish with the roasted peanuts.

15. 15

    For Level 3 Garlic Parm: To a blender, add the egg yolks, Dijon mustard, corn syrup (if using), lemon juice, garlic, thyme, and Parmigiano Reggiano. Blend until smooth.

16. 16

    With the blender running, slowly stream in the canola oil until a thick mayonnaise-like emulsion forms.

17. 17

    Transfer the sauce to a large bowl and fold in the shallot, Fresno chile, rosemary, parsley, and season with kosher salt and black pepper to taste. Adjust with additional lemon juice if desired.

18. 18

    Set up a breading station with three shallow bowls: one with flour; one with beaten eggs, water, onion powder, tomato paste, and salt; and one with panko.

19. 19

    Working in batches, dredge each wing in the flour, shaking off the excess. Dip into the egg mixture, then coat thoroughly in the panko, pressing gently so it adheres.

20. 20

    Heat frying oil to 325°F (163°C). Fry the breaded wings until lightly golden and cooked through, about 5-7 minutes. Transfer to a wire rack.

21. 21

    Increase the oil temperature to 350°F (177°C). Fry the wings a second time for 1-3 minutes, or until deeply golden and exceptionally crispy.

22. 22

    Transfer the hot wings to a large bowl, add enough garlic Parmesan sauce to lightly coat, and toss gently. Finish with additional Parmigiano Reggiano and chives.

Notes

Each sauce recipe makes enough for at least 2 lbs of chicken wings. Choose which sauce you want to make and the same chicken curing directions apply to all of them. For the Buffalo sauce, you can strain it through a fine mesh sieve for an ultra-smooth finish.

Nutrition per serving

• main dish
• snack
• appetizer
• chicken wings
• fried
• buffalo wings
• sweet chili
• garlic parmesan