Ultimate Wing Medley: Seven Flavorful Chicken Wings

Ingredients

Ingredients

• 4 lb chicken wings, split
• 1 tsp kosher salt
• 2 tbsp baking powder (aluminum-free)
• 1 tsp black pepper
• 8 tbsp butter
• 1/2 cups hot sauce (e.g., frank's redhot)
• 1/2 cups parmesan cheese, freshly grated
• 2 tbsp parsley, fresh, chopped
• 2 tsp garlic, minced
• 1/4 cups honey
• 2 tbsp soy sauce (or tamari)
• 2 tbsp gochujang (korean chili paste)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp paprika (for cajun)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme, dried
• 1 cups blue cheese dressing or ranch

Instructions

1. Pat wings dry and toss with baking powder, salt, and pepper to promote crisp skin.
2. Preheat the oven to 425°F (220°C) and set a wire rack over a lined sheet pan.
3. Arrange wings on the rack in a single layer and bake for 20 minutes.
4. Flip wings and rotate the pan; continue baking until skins are bronzed and crisp, about 15–20 minutes more.
5. Melt butter for the buffalo coating and whisk in hot sauce; set aside.
6. Prepare the garlic Parmesan coating by melting butter, then stirring in minced garlic, Parmesan, and parsley.
7. Prepare the honey garlic coating by whisking honey, soy sauce, minced garlic, and red pepper flakes.
8. Prepare the lemon pepper coating by zesting the lemon, then whisking in lemon juice, cracked black pepper, and salt.
9. Prepare the gochujang coating by blending gochujang, soy sauce, honey, and minced garlic.
10. Prepare the smoky BBQ coating by combining BBQ sauce with smoked paprika.
11. Prepare the Cajun dry rub by mixing paprika, cayenne, garlic powder, onion powder, thyme, salt, and black pepper.
12. Remove cooked wings and divide into seven batches; toss each batch with its corresponding coating until evenly coated.
13. Serve hot with celery sticks and blue cheese or ranch for dipping if desired.