Chicken Wings Two Ways
Whether you're Team Buffalo or Team Sesame-Ginger, this recipe has you covered!
Wings are the ultimate game-day bite and the perfect crowd pleaser. There's no need to fry them, which means they are a little less unhealthy to eat and a lot less messy to make. Whether broiled or air-fried, these wings are as crispy as if they had been deep-fried. They can be cooked ahead of time, if desired, and then tossed in the sauces immediately before service, warmed in the oven or on the stovetop. It's all about technique, not torture. Just decide what works best for you, your kitchen, and your crowd and it's game on!
Equipment: cutting board; chef's knife; paper towels; wet and dry measuring cups; measuring spoons; broiler pan or air fryer; tongs; small saucepan; large saucepan; wooden spoon or whisk
4 pounds chicken wings
1 stick butter
2-4 tablesepoons hot sauce
4 pounds chicken wings
2 tablespoons sesame oil
2 minced garlic cloves
1-inch piece of ginger grated
1/2 cup honey
1/4 cup soy sauce
1 tablespoon toasted sesame seeds
1. Cook the chicken wings either in the broiler or air fryer.
BROILER: Rinse the wings under cold water and pat dry. Place the wings on a rack in a roasting pan in a single layer. Season with kosher salt and freshly ground black pepper. Broil for 6-8 minutes per side, turning halfway through, until the skin crisps. Remove from the oven and set aside.
AIR FRYER: Rinse the wings under cold water and pat dry. Place the wings in a single layer in the air fryer at 400°F, cooking in batches if necessary. Season with kosher salt and freshly ground black pepper. Airfry for 8-10 minutes per side, turning halfway through, until the skin crisps. Remove from the oven and set aside.
ILOC tip: you can cook these wings any time you like the same day you wish to eat them, assembling them and heating them with the sauce right before service. Just broil or air-fry and leave loosely covered with foil on the counter (do NOT refrigerate).
2. Prepare the sauces while the wings are cooking.
BUFFALO SAUCE: Melt 1 stick of butter in a large saucepan over medium heat. Add 2-4 tablespoons of hot sauce, depending on how spicy you like your wings. Remove from the heat and set aside.
SESAME-GINGER: Place a small sauce pan over medium heat and add the sesame oil, swirling to coat the pan. Add garlic and ginger and fry for 1 minute, stirring constantly. Add the honey and soy sauce and stir. Bring the sauce to a simmer and cook for 1-2 minutes. Remove from the heat and set aside.
3. Assemble the wings by tossing in whichever sauce you choose.
BUFFALO SAUCE: Toss the wings in the sauce and warm, either on the stovetop for 5 minutes in the pan in which you made the sauce or in a preheated 400°F oven on a rimmed sheet pan for 5-10 minutes.
SESAME-GINGER SAUCE: Toss the wings in the sauce and place in a single layer on a rimmed sheet pan. Place in a preheated 400°F oven to warm for approximately 5 minutes (do not stay in the oven too long or the honey might burn). Once removed from the oven, sprinkle with sesame seeds. 4. Serve immediately.
Makes 4-8 servings.
ILOC tip: garnish as you wish. Serve the Buffalo wings as-is or with some celery stalks and blue cheese dressing. The sesame-ginger wings taste delicious as-is but look ready for company dressed with some sliced scallion.