Wings are a Big Game staple, and while take-out wings on the couch is a whole mood, there is also a whole world of homemade, customizable wings waiting for you!
Making wings at home is easy, whether you want them crisp and fried or roasted and tender. Here, we break down making the ultimate game-day wings, no recipe required.
1. Buy some wings! You can buy the flats (sometimes adorably called the wingettes) or the drums (similarly called drumettes in some circles), or a mix of both. You can even buy the two pieces still attached as the whole wing, but they are a little less typical and harder to eat. For a main dish, buy about 1 lb/person. For snacks, you can plan half that much, or even less depending on the rest of the spread.
2. Unnecessary, but Still Good Step Alert: If you’ve bought your wings a day or two ahead, place them on a baking sheet in one even layer. Sprinkle them with salt and pepper, and toss to coat. Depending on your end-flavor plans, you could also toss on some chile powder, granulated garlic, cumin, or even lime or lemon zest.
Refrigerate the wings uncovered until you’re ready to cook them. This will not only flavor the chicken, so that they’re more than a vehicle for sauce, but it will also help dry out the skin for a crispier wing.
3. Pick a flavor profile and make your sauce. Wings are so good because of their versatility, so experiment with flavors and ingredients. Start with a simple base, and then add things that you love. Some classics include:
• Classic Buffalo-style sauce: hot sauce + melted butter
• Sweet barbecue sauce: brown sugar + ketchup + Worcestershire sauce
• Spicy Korean-style sauce: Gochujang + soy sauce + honey
• Lemon-pepper sauce: Lemon juice + ground black pepper + melted butter
These are good starting points, but don’t be afraid to make them your own by adding ingredients that are sweet, spicy, savory, and acidic. While you can add absolutely anything you like to a wing sauce (no rules, except “Make it taste great to you!”), these are some of our favorites:
• Sweet: honey, brown sugar, molasses, tamarind paste, hoisin sauce, sweet chili sauce, sweetened nut butters
• Spicy: chile powder, chipotles in adobo, spicy mustard, chile garlic sauce, curry paste
• Savory: garlic, ginger, cumin, onion powder, miso paste, sesame oil, fish sauce, curry powder
• Acidic: citrus zest or juice, vinegar, fruit purée, tequila
Your sauce doesn’t have to be thick, but a “sticky” component, something with a little viscosity, will help it to adhere to the wings. When in doubt, a little honey can do that job.
4. Cook your wings. Most of the wings you eat at sports bars and restaurants are deep fried, but you can also shallow fry/pan-fry the wings for some crispness or roast them! Any way you cook them, leave the sauce for later and cook the wings with just salt and pepper, and maybe a few sprinkles of dry seasoning.
Use paper towels to dry the wings before you cook them to get the crispest skin possible. If you roast the wings, use a high oven temperature, about 425°F. If you choose to pan fry, fill a pan with oil to about 1/4-inch. Keep turning the wings until they’re cooked through and browned all over. For deep frying, fry the wings in 375°F oil.
5. Sauce time! Transfer the wings to a big bowl, working in batches if you need, and add the sauce. Toss the wings up they’re well-coated. At this point, you can add any garnishes, like minced chives or sesame seeds.
6. Serve the wings right away with plenty of napkins. A good sauce may not need a dipper, but something spicy or acidic is always well-paired with a creamy accompaniment, like the classic blue cheese dressing, ranch, or a tangy yogurt dip.