3 Ways to Make the Best Chicken Wings of Your Life

3 Ways to Make the Best Chicken Wings of Your Life

Buffalo Wings
4 pounds (1.8kg grams) of whole chicken wings (about 12 pieces)
Salt
½ gallon (2L) frying oil (light olive, canola, etc)
1 stick (115 grams) of butter
15g (3-4 cloves) garlic, minced
250g (1c) hot sauce (e.g., Frank's)
40g (3Tbsp) Worcestershire sauce
8g (3tsp) cornstarch

Preheat oven to 250°F (120°C).
Cut the whole chicken wings into drumettes and flats
Place on wire rack lined sheet tray and salt both sides
Bake for about 15 minutes
To prepare the buffalo sauce, in a 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 buffalo sauce to coat
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Korean Fried Chicken Wings
For the Gochujang Sauce:
100g (1/3c) of gochujang
20g (4-5 cloves) garlic, grated
20g (1Tbsp) ginger, grated
30g (2Tbsp) hot sauce
40g (3Tbsp) sugar
110g (2Tbsp) honey
60g (1/4c) mirin
60g (1/4c) soy sauce
200g (3/4c) water

For the Chicken Wings:
4 pounds (1.8kg grams) of whole chicken wings, cut into wings and drummies
Salt for seasoning
125g (1c) all-purpose flour to coat wings
350g (2c) all-purpose flour for breading
350g (1 3/4c) potato starch (or cornstarch)
15g (1Tbsp) salt
10g (2tsp) baking powder
8g (1 2/3tsp) garlic powder
8g (2 1/4tsp) onion powder
250g (1-2c) Water

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 pow, garlic pow, and onion pow. Whisk/
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
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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

For the Onion BBQ Sauce:
250g (1c) ketchup
25g (1 2/3Tbsp) hot sauce
100g (1/3c) molasses or brown sugar
30g (2 1/4tsp) Worcestershire sauce
25g (1 2/3Tbsp) cider vinegar
25g (3Tbsp) yellow mustard
20g (4-5 cloves) minced garlic
100g (½ med to large) red onion, grated
2g (1 heaping tsp) chili flakes (crushed red pepper)
5g (1 3/4tsp) chili powder

combine the chicken wings with dry rub ingredients.
Refrigerate
Place soaked wood chips in a smoker box over one grill burner on high heat. other burners should remain off.
When grill has preheated to 250(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 saucepan, combine sauce ingredients. Simmer over low for 15 min, stirring constantly.
At grill, refill smoker box, 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