Kudos to the enterprising chef who sometime in history elevated the lowly chicken wing from its status at the bottom of the poultry barrel, simply by frying it in hot oil and dousing it with hot sauce.
Since it’s true that some like it hot, but some do not, we’ve created these super simple sauces with which to douse your wings. There’s a flavor profile here for nearly every palate, but if none of these options suit you, well good news — you can throw a few things together and create your own.
We call that wingin’ it.
Simmer together 5 minutes:
■ ½ cup ginger ale
■ 3 tablespoons honey
■ 2 tablespoons soy sauce
■ 1 ½ tablespoons sriracha
■ 2 garlic cloves, minced
Add and cook for an additional minute:
■ 1 teaspoon cornstarch to thicken
Heat oil to 375 degrees. Dry wings thoroughly so they don’t spatter. Cook wings 9-12 minutes, until meat registers 165 degrees near the bone. Drain.
Cook wings at 360 degrees 24-25 minutes, turning half way. Turn heat up to 400 and cook an additional 5 minutes until very crispy
Toss wings with 2 tablespoons baking powder, to help them crisp. Bake at 425 degrees, about 45 minutes, turning wings half way through. Cooking on a wire rack will help the wings get crispy; a sheet of parchment helps with cleanup.