by Jeremy Johnson, Meat & Specialty Category Manager
Chicken wings are a staple for any game day menu. The two biggest challenges in making wings are deciding how to cook them and how to season them.
When it comes to cooking wings there are a few popular options.
Deep-Frying
In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
Baking
Preheat the oven to 400ºF. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray. Arrange the wings in a single layer on the rack. Bake for 45 minutes or until crispy and golden brown.
Grilling
Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes.
Air-Frying
Preheat the air fryer at 400ºF for two minutes. Add the wings in a single layer to the air fryer (they should NOT be touching), and cook for 10 minutes at 400ºF. After the timer goes off, open and carefully flip over the chicken wings, and cook at 400ºF for eight minutes.
Seasoning
When it comes to seasoning chicken wings your options are virtually endless. There are three main types of seasonings for wings: sauce, dry rub, and marinade. Here are a few of my favorite recipes:
Oyster Sauce Wings
3 lb. chicken wings
2 tsp. salt
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. garlic powder
3 Tbs. oyster sauce
1 teaspoon sesame oil
Directions: In a large bowl, toss the wings with the salt, black pepper, white pepper, garlic powder, oyster sauce, and sesame oil. Let the wings marinate for at least one hour or overnight for best results. Grill, bake, or air fry.
Five-Spice Wings
3 lb. chicken wings
4 Tbs. butter
1 tsp. grated fresh ginger
2 tsp. Chinese 5-spice powder
1/4 c. honey
3 Tbs. soy sauce
Directions: Melt butter in a small saucepan over medium-low heat. Add ginger and 5-spice powder, cook until fragrant, about one minute. Stir in honey and soy sauce. Bring to a boil and cook until slightly thickened, about three minutes.
Place cooked wings in a bowl, add sauce, and toss to completely cover the wings and serve.
Dry Rub Wings
3 lb. chicken wings
1 Tbs. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
Directions: Place uncooked wings into a bowl and drizzle olive oil over them. Toss to coat. Add garlic powder, onion powder, paprika, salt, and pepper. Toss to completely coat the wings. Bake, grill, or air fry.
Garlic Parmesan Wings
3 lb. chicken wings
1 tsp. salt
Freshly ground black pepper
1 stick melted butter
4 cloves garlic, minced
2 Tbs. freshly chopped parsley
3/4 c. freshly grated Parmesan, plus more for serving
1 tsp. red pepper flakes
Directions: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and red pepper flakes. Add wings and salt and pepper and toss until completely coated. Sprinkle with Parmesan and serve. Bake, grill, or air fry.
Jerk Chicken Wings
1 yellow onion, chopped
6 stalks green onions, chopped
3/4 c. low sodium soy sauce
1/4 c. vegetable oil
1/2 c. white vinegar
2 Tbs. brown sugar
1 habañero pepper, seeded, and halved (you can substitute a jalapeño pepper for less heat)
1 Tbs. fresh thyme leaves
1/2 tsp. kosher salt
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
3 lb. chicken wings
Directions: In a food processor add the green onions, onion, habañero, soy sauce, vinegar, vegetable oil, brown sugar, thyme, kosher salt, cinnamon, cloves, and allspice and purée until smooth.
Place chicken in a large ziplock bag with half the marinade and reserve the rest of the marinade in the refrigerator. Marinate in the refrigerator for at least 8 hours. Bake, grill, or air fry. Brush the reserved marinade onto the chicken wings while cooking.