Best wings recipe

My recipe

1. Take desired amount of wings and split at joint(or just buy the ones already split if you are willing to pay more for that)

2. In a bowl combine 1 cup of flour, 1 tablespoon paparika, 1 teaspoon garlic powder. In a separate bowl combine 2 eggs(scrambled) and a splash of milk

3. Dredge wings in the egg mixture, then the flour mixture and place on a sheet

4. Fry the wings in heated peanut or vegetable oil at 350 degrees until they are crisp and golden brown

5. Dry the wings on paper towels.

6. Put the wings in a bowl with a lid with your choice of buffalo sauce. For me I like to combine hot sauce like Franks, Crystal, or Louisiana with butter. Then close the lid and toss the wings around to coat them

7. In a food processor combine 1/2 cup of blue cheese crumbles, 1/4 cup of mayo, 1/2 cup of sour cream, a tablespoon of milk, a clove of garlic, and a teaspoon of salt. Blend it all together and put it in the fridge for 15 minutes. This is your blue cheese dipping sauce

I don't remember where I found this but it's a nice little cheat sheet. The popcorn ones are good.

Classic Buffalo: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot sauce. Serve with celery sticks and blue cheese dressing.

Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding 1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2 tablespoons celery leaves and 1 cup crumbled blue cheese.

Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture.

Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replacing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.

Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with 1 teaspoon each kosher salt and smoked paprika. Dredge the wings in flour and dip in the batter. Deep-fry until crisp and golden, about 10 minutes.

Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8), adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun seasoning to the flour.

Italian Breaded: Mix 3/4 cup each Italian breadcrumbs and grated Parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees F oil until crisp and golden, about 12 minutes.

Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinera

Soy-Honey: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter, 1/4 cup honey and 2 tablespoons soy sauce.

Chipotle: Dredge the wings in flour and deep-fry. Purée 3 tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each cider vinegar and honey, 3 tablespoons melted butter and 1/2 teaspoon ground cumin. Toss with the wings.

Steakhouse: Toss the wings with salt to taste and 2 tablespoons coarsely ground pepper; roast. Toss with 1/3 cup steak sauce.

Horseradish-Crusted: Toss the wings with 1/2 cup dijon mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika; add the wings and toss to coat. Roast until browned, about 35 minutes.

Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup orange juice and 1/4 cup teriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey and grated ginger, and 3/4 teaspoon sesame oil. Toss with the wings.

Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, 2 tablespoons each olive oil, lime juice and grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain, reserving the marinade. Roast at 475 degrees F, 15 minutes, then brush with the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.

Popcorn: Finely grind 8 cups white cheddar popcorn and 2 teaspoons chipotle chile powder in a food processor. Dredge the wings in flour, then dip in 3 beaten eggs and coat in the ground popcorn mixture. Roast, turning once, until crisp, 45 minutes. Serve with ranch dip

Carolina-Style: Mix 3 tablespoons each melted butter, yellow mustard, cider vinegar and brown sugar. Toss the wings with salt, pepper and 1 tablespoon vegetable oil and grill, brushing with the sauce in the last 5 minutes.

Tandoori: Marinate the wings in 1/2 cup each tandoori paste and Greek yogurt, 30 minutes. Grill on oiled grates.

I grill them indirect, with cherry wood for some smoke, then direct at the end to crisp skin.

Brine for about an hour before cooking, then pat dry with paper towels. That really makes a difference. Plumps them up.

Cut wings at the joints and cut and discard small piece on the end of the flats. Place 1/3 cup of vinegar in a big bowl along with chicken and about a tablespoon of salt, then add water to cover the chicken. Let sit for one hour in the refrigerator.

Rinse chicken until it is clean and then season in same bowl with season-all, oregano, paprika, onion salt, garlic powder, salt and pepper. Toss chicken around until all pieces are coated in the seasoning evenly. Put back in fridge and refrigerate overnight.

Place vegetable oil in a deep fryer, deep pot, etc. leaving at least 1/3 of the capacity of the pot empty. Turn on burner. We are looking for 350-375 degrees.

Pull chicken out of the fridge and place a few pieces in a bowl of ALL-PURPOSE FLOUR----DO NOT USE SELF RISING FLOUR or you will end up with a science experiment. Cover bowl with lid and toss until chicken is coated.

Place chicken in an oven pan and let it sit for about 5-10 minutes. This gives the flour time to set on the chicken so it doesn't fall off when it hits the oil.

Place chicken a few pieces at a time in the fryer and pull out once the wings start to float. Pull wings out and once all are cooked, toss with 1/2 stick of butter and about half a bottle of Louisiana hot sauce (the bigger bottle, but not the huge bottle).

Serve with blue cheese or ranch dressing with a few celery sticks.

Boil, rest uncovered in the fridge, then grill.

They taste great and have nice crispy skin. They taste similar to fried honestly.

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Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the wing sauce mixture.

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Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top with marinara sauce, grated mozzarella and Parmesan and broil until the cheese melts, 1 minute. Serve with warm marinera

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No No No

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I usually just fry naked... Will roll in corn starch 1st then fry this time. Set on rack for 5-10 min then toss in desired sauce.

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Does letting it set help the sauce stay on? Or just how you like to do it

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I think "air cooling" them on the rack helps to retain crispness and tossing them in warm sauce will result in full coating

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I'll try that. That probably helps with flap especially

Seriously, steam in Instant Pot and then broil.

Sauce of choice afterward.

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You steam them first. Then bake them.

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This, but you really don't have to steam. Key = parchment paper. Lightly floured before baking is best, but optional. I'll never fry another wing.