The biggest complaint I have (and hear) about most chicken wings is that they just aren’t crispy enough. Most people think that the only way to get that perfect “crisp” is by frying. That is a wing MYTH! The key to making these wings super crispy is to simply baste them in flour (no other seasoning required because the punch of flavor comes from the sauce) and bake them at a high temperature. Remember, the sauce goes on after they come out of the oven. If you put it on before, the wings will be rubbery and won’t crisp up! Just make sure you have extra sauce on the side so you can get in some extra dipping action! And don’t forget to bring some extra napkins, because these bad boys will have you smacking your chops and licking those fingers! The duo of flavors is just freaking fantastic– the buttery herb sauce has an Asian flair, while the more traditional hot honey BBQ is always a crowd favorite. Crack open a cold one and dig in, y’all!
Pair these crispy, juicy wings with an IPA for maximum flavor.
Pair your Wings Two Ways with an IPA. An English-style or milder American IPA will transform these wings into a different flavor experience, complementing both the buttery herb sauce and the tangy, honey BBQ. The IPA has a juicy, malty backbone that mirrors the tender, juicy wings. The milder malt character with spicy hops intensifies the layers of zesty, tropical flavor.
Wings Two Ways
For the wings
- 1 family pack of chicken wings
- flour for dredging
For the Vietnamese Buttery Herb Sauce
- 1 1/2 cups cilantro
- 1/2 cup Thai Basil (regular basil is fine)
- 1/2 cup mint
- 3 garlic cloves
- 2 Tb fish sauce
- 2 Tb honey
- 1 lime squeezed
- 1 stick butter melted
For the Hot Honey BBQ Sauce
- 2 shallots chopped
- 4 garlic cloves diced
- 2 Tb butter
- 1 chopped jalapeño
- 1 1/2 cups BBQ Sauce (I use Sweet Baby Ray’s)
- 1 cup Buffalo Wing Sauce (I use Frank’s Red Hot Wings)
- 1/2 cup chili garlic sauce (I use Sriracha Hot Garlic Chili Sauce, aka “Rooster” sauce)
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 Jack Daniel’s Bourbon
For the Wings
- Preheat oven to 425.
- Grease a rimmed baking sheet with canola oil.
- Dredge wings in flour and put on baking sheet.
- Bake for 50-55 minutes, flipping over after 30 minutes.
For the Vietnamese Buttery Herb Sauce
- In a food processor, blend cilantro, basil, mint, garlic cloves, fish sauce, honey and lime juice. Add 1 stick on melted butter slowly until emulsified. Keep sauce warm until wings are done or butter will start to solidify.
For the Hot Honey BBQ Sauce
- Saute shallots (substitute a medium onion if you need to) and garlic cloves in 2 TB butter on medium heat until soft but not browned, about a minute.
- Add chopped jalapenos and saute for another minute.
- Add the rest of the ingredients and stir until well combined.
- Let simmer on stove top on low heat until wings are done.
- Dip wings in sauce after they come out of the oven and serve immediately with additional BBQ sauce on the side.
