THE BEST CHICKEN WINGS WITH SAUCES TO MATCH

SERVED whole or cut into sections; deep-fried (battered or naked), airfried, baked or grilled; flavoured with any of myriad sauces and/or spice blends – chicken wings have range.

For all of the non-meat-eaters of the world, you can experiment with cauliflower florets, tofu or plantbased nuggets instead.

However you choose to cook and flavour your wings, just make sure to serve them hot and fresh for maximum enjoyment. A container of ranch or blue cheese dressing on the side for dipping is always welcome, and throw in a few celery sticks or carrots to make it a meal.

Bake

Low in effort but requiring an investment in time, baking can give you crispy wings with the help of a little science and baking powder.

Deep-fry

Though it’s perhaps considered blasphemous when it comes to wings, if you're going to deep-fry chicken, it should be breaded.

Air-fry

People really love them for ease and convenience. And chicken wings are at the top of the list of dishes to make. It’s quicker than baking and neater than deep-frying – a win-win.

CHICKEN WINGS (makes 20)

Ingredients:

900g chicken wings (drumettes and flats)

2 teaspoons baking powder

1 teaspoon fine salt

1 teaspoon freshly ground black pepper or mixed peppercorns

1/2 teaspoon garlic powder

Lemon wedges, for serving

Method:

Make the wings: Line a large, rimmed baking sheet with parchment paper or aluminium foil and place a wire rack inside. Add the wings to a large bowl and pat dry with paper towels. Sprinkle with the baking powder, salt, pepper and garlic powder and toss until the wings are evenly coated. Let sit for 1 hour at room temperature or refrigerate uncovered – ideally on the bottom shelf, for food safety purposes – up to overnight. (A longer refrigeration leads to crispier wings. If refrigerating the wings, bring to room temperature before cooking.)

Position a rack in the middle of the oven and preheat to 230ºC. Roast the wings for 20 minutes. Flip the wings and continue to roast for 20 to 30 minutes more, until crisp and golden brown. Remove from the oven and let sit while you make the lemon pepper sauce.

GOCHUJANG-HONEY WING SAUCE

Ingredients:

3 tablespoons honey

2 tablespoons gochujang (Korean chilli paste), or your favourite chilli paste

2 tablespoons light or dark brown sugar

1 tablespoon soy sauce

1 teaspoon minced or finely grated fresh ginger

1 teaspoon minced or finely grated garlic

1/2 teaspoon fine salt

Method: In a small saucepan, whisk together the honey, gochujang, sugar, soy sauce, ginger, garlic and salt until combined. Set the saucepan over medium high heat and bring to a boil, stirring often.

Reduce the heat to low and simmer until slightly thickened, stirring occasionally, about 5 minutes. Remove from the heat.

LEMON PEPPER SAUCE

4 tablespoons unsalted butter

2 teaspoons finely grated lemon zest

plus 2 tablespoons fresh lemon juice (from 1 lemon), divided

1 teaspoon freshly ground black pepper or mixed peppercorns

1/4 teaspoon fine salt

Method:

In a small saucepan over medium heat, melt the butter until it starts to bubble. Remove from the heat, add the lemon zest, pepper and salt, and swirl it around in the hot butter for 30 seconds to infuse it with citrus and spice. Stir in the lemon juice.

Using tongs, transfer the wings to a large bowl, add the lemon pepper sauce and toss until evenly coated. Transfer the wings to a platter, making sure to pour any sauce remaining in the bowl over the top, and serve with lemon wedges for anyone who wants extra pucker.

BUFFALO WING SAUCE

Ingredients:

3/4 cup Cajun pepper hot sauce

4 tablespoons unsalted butter

Method:

In a small or medium saucepan over medium heat, combine the hot sauce and butter and cook until the butter has melted, about 2 minutes; whisk until combined.

Pictures: The Washington Post