Wild Wings Recipe

Prep and dry

Pat the chicken wing sections very dry with paper towels. In a large bowl toss wings with kosher salt, black pepper, baking powder and garlic powder until evenly coated. Refrigerate uncovered for 30 minutes to 2 hours if time allows (helps crisping).

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (about 3–4 cups total). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should sizzle and brown in about 60 seconds.

Fry wings

Working in batches to avoid overcrowding, carefully lower wings into the hot oil and fry until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). Remove wings to a wire rack set over a sheet pan to drain and stay crisp.

While wings fry, make the buffalo sauce: in a small saucepan over low heat, melt unsalted butter. Add hot sauce, apple cider vinegar, Worcestershire sauce and honey. Whisk until combined and warm. Taste and adjust salt. Keep warm on the lowest heat or transfer to a heatproof container.

Toss wings in sauce: place fried wings in a large bowl, pour the warm buffalo sauce over them and toss gently until evenly coated. Serve immediately with celery, carrot sticks and ranch or blue cheese.

Combine ingredients: in a small saucepan over low heat, combine minced chipotle in adobo, honey, smoked paprika, apple cider vinegar, unsalted butter and salt. Warm and whisk until butter melts and sauce is glossy, about 2–3 minutes. Taste and adjust for heat or sweetness.

Toss wings: pour desired amount over freshly cooked wings and toss to coat. Serve immediately.

Warm and glaze: in a small saucepan, warm the BBQ sauce with optional honey for 1–2 minutes until glossy. Toss wings in warmed sauce to coat evenly. For a sticky finish, place sauced wings on a sheet pan under a broiler for 1–2 minutes per side, watching carefully, until sauce begins to caramelize.

Mix and heat: whisk together hoisin sauce, ketchup, rice vinegar, sesame oil and sriracha in a small saucepan. Warm over low heat until slightly thickened, about 2–3 minutes. Keep warm.

Coat wings: toss cooked wings in the hoisin BBQ mixture to coat. Optionally garnish with toasted sesame seeds and sliced scallions.

Make batter

In a bowl whisk together all-purpose flour, water, baking powder, garlic powder and salt until smooth. The batter should be thick enough to coat but still runny enough to cling to florets; adjust with a tablespoon of water or flour if needed.

Coat and cook

Toss cauliflower florets in the batter to thoroughly coat. For frying: heat vegetable oil to 350°F (175°C) and fry battered florets in batches 3–5 minutes until golden and crisp. Drain on a wire rack. For an oven/air-fryer option: arrange battered florets on a parchment-lined sheet, spray lightly with oil and bake at 425°F (220°C) for 20–25 minutes, flipping once, or air-fry at 400°F (200°C) for 12–15 minutes until golden.

Sauce and serve

Toss the cooked cauliflower in any of the prepared sauces (buffalo, honey chipotle, BBQ or hoisin BBQ) until evenly coated. Serve hot with celery, carrots and ranch or blue cheese.

Arrange sauced wings on a platter with celery and carrot sticks. Serve with ranch or blue cheese on the side. Leftover wings keep covered in the refrigerator for up to 3 days; reheat in a hot oven or air-fryer to preserve crispness.