Buffalo sauce may be the go-to when it comes to flavoring wings, but there are more interesting ways to entice your palate. Think wings fried with dried chilies and garlic or coated in Sriracha and honey.
Mandy Lee of Lady and Pups is baffled by the notion that chicken wings slathered in sauce could ever be described as “crispy.”
Pro-tip: Lee recommends smelling the dried chilis before buying. “Yes, it may sound dumb but chilis, even dried, should SMELL like chilis, intensely even,” she writes. “If your dried chili smells like nothing, your chicken’s gonna taste like nothing.”
For a wings recipe that won’t demolish your palate with mouth-searing heat, Elena Rosemond-Hoerr of Biscuits and Such developed a slightly sweet glaze that still gets a kick from chipotle hot sauce, mixed with melted butter. The wings are fried in panko crumbs, dipped in the sauce and left to dry off a bit before eating.
The recipe also features Rosemond-Hoerr’s own blue cheese dressing, featuring blue cheese crumbles, sour cream and apple cider vinegar.
The secret to Joanne Ozug from Fifteen Spatulas’ crispy baked wings is parboiling the wings before baking them. She’s well aware that this sounds a little disgusting, but adds that it’s an absolutely necessary step.
Perelman recommends mixing up the flavorings on this particular recipe, adding more hoisin sauce and less honey, or mixing in some fresh grated ginger. And because the recipe calls for baking rather than frying, the uncooked wings can be tossed in the sauce ahead of time and refrigerate until it’s time to bake them off. Read more…