Kitchen Moxy

Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.

HONEY CHICKEN WINGS

• 1 large white onion, chopped
• ½ cup honey
• ½ cup brown sugar
• ¼ cup soy sauce
• ¼ cup unsalted butter
• 2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
• 1 ½ teaspoons minced garlic
• 5 pounds chicken wings

Process

1. Preheat oven to 350°F.
2. Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
3. Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
4. Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).

 MEXICAN STYLE CHICKEN WINGS

• ½ cup corn oil
• ¼ cup chili powder
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 12 ounces tortilla corn chips
• 1 pound chicken wings

1. Preheat oven to 400°F.

2. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
3. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
4. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
5. Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.

 PARMESAN CHICKEN WINGS

• 1 cup grated Parmesan cheese (4 ounces)
• 2 tablespoons chopped parsley (fresh)
• 2 teaspoons of paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 stick (1/2 cup) butter, melted
• 1 pound chicken wings

1. Preheat oven to 400°F.
2. In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
3. Pour melted butter into a shallow bowl
4. Dip chicken pieces into butter, then place in bag and shake to coat
5. Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot

 BUFFALO CHICKEN WINGS

Step 1

• 3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 2 teaspoons of garlic powder

Process

1. Preheat oven to 450°F.
2. Thoroughly pat dry the chicken with paper towels.
3. Line a rimmed baking sheet with foil and place a wire rack over the pan.
4. Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
5. Arrange chicken on the prepared wire rack.
6. Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
7. Drizzle the sauce over the chicken and toss to coat.

BUFFALO SAUCE

Step 2

• ⅔ cup hot pepper sauce (such as Frank’s RedHot)
• ½ cup cold butter
• 1 ½ tablespoons white vinegar
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder

1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
2. Combine the remaining ingredients- vinegar and pepper and whisk until smooth.

BLUE CHEESE DIPPING SAUCE

Step 3

• ¾ pound blue cheese; Roquefort or Gorgonzola
• ½ cup mayonnaise or plain Greek yogurt
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon wine vinegar
• Several dashes of hot pepper sauce to taste

1. Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
2. Add the remaining ingredients and whisk to blend well.
3. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

• ½ cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 2 teaspoons cornstarch
• 2 teaspoons Dijon mustard
• 1-1/2 teaspoons chili powder
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, crushed through a press or grated
• 2 pounds chicken wings

1. Preheat the oven to 425°F.
2. In a large bowl, combine all the ingredients except the chicken
3. Mix to blend well.  Add the chicken and toss to coat
4. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
5. Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).