welcome to wings 101
welcome to wings 101
an introductory course to mastering wings & prerequisite to KJH wing week
I’m your professor, Dr. Hardaway, a wing laureate of Pollo University with over 8 years of tried-and-true experience. In some circles, I’m known as the wing whisperer, in others, as the wing king.
No matter who you ask, one thing rings true: ya boy knows how to make a good wing.
In this crash course, we’ll cover everything from buying wings––what to avoid, what to look for, to tips & tricks for the best wings. It is the appetizer to the entree of my annual wing week where I’ll be sharing 6 recipes all made in 30 minutes or less with no more than 15 ingredients. I included a lil teaser at the end of this course to reward your attentiveness.
Now grab your spectacles, cozy into your seat & prepare yourself to take flight (so corny, I know).
how to buy wings
Good wings, like any other protein, start with a high-quality product. I opt to purchase wings fresh, even if I plan to freeze them later. You’re able to better ascertain the quality this way.
It is of utmost importance to buy from a brand or butcher you trust. You may think to yourself, “well duh, of course” but let me sprinkle in some more context. Color is a factor I take into consideration when judging my wings. Oftentimes, light pink colored chicken with white skin is deemed “the best” quality, while meat with a tinge or complete yellow hue may be seen as spoiled or old.
That’s simply not true. Yellow skin or fat can actually be an indicator of the chicken’s diet. Foods high in carotenoids, like pumpkin, carrot & even grass, will imbue the meat with that color. I’ve even been told chicken with yellow skin & fat has a better flavor; I personally don’t agree. However, it is also true that chicken with a yellow tinge can be spoiled or close to its expiration date.
This is why purchasing from trusted sources is crucial.
If you’re purchasing wings prepackaged, ensure that there’s not too much fluid build up. Imagine how long the chicken may have soaked in that… just put the package back on the shelf.
In addition to color, I also use texture as an indicator of quality that I can immediately gauge. The wings should look slightly glossy & soft without any slimy residue. Upon purchasing & opening the plastic or butcher wrapped package, odor is the next best indicator of quality. The aroma should be fairly mild unless it was in a vacuum-sealed package. You may get the occasional “factory smell” as I’ve labeled it: typically a bit sour or tangy which happens from a buildup of lactic acid from the proteins.
That’s no biggie but if the aroma is foul or pungent, wrap those wings up, take ‘em back & get a refund. Yes, I have done that before.
how to cook wings
I know most of you are busy bees. You are looking for efficiency & ease without sacrificing on flavor or excitement. That is why I recommend air frying for any & all wing recipes. If you gasped, hold on, I will provide my reasoning but the alternatives including baking, grilling & deep frying are the inconvenience you don’t have to deal with.
Air frying is going to consistently provide a few things: crispy skin & even extra crispy skin if that’s your vibe (it’s 100% mine) SO bye-bye deep frying, easier & more effortless clean up SO bye-bye grilling, baking & deep frying plus a juicier end result. Air frying cooks the wings quickly allowing for crisp exteriors & succulent interiors––the ideal wing combo.
Of course, there are times that call for grilling, baking and/or deep frying, but this is not the time. I want you all to enjoy wing week with the best wing cooking experience: from prep to clean up. Ultimately, this method of cooking will yield the crispiest wings & crunchiest bite which ranks high on my list of priorities.
In addition to the mode of cooking, there are two VERY important steps to great wings; both are non-negotiable.
Baking powder will be in every air fryer wing recipe I create. We don’t have to get into the knitty-gritty as this is my 101 course *professor Hardaway adjusts his glasses*, you can sign up for my 102 course next year, but baking powder draws out moisture, raises the pH level & increases the surface area of the wings. Those three things are like the Thanos infinity stones but instead of allowing control over the universe, you’re allowed control over the CRONCH.
Pair that with a very intentional pat-dry - grab a couple of paper towels then dab for your life & you’ll have wings that rival some of your favorite restaurants.
random tidbits
We’ve now reached the final section of this course titled ‘random tidbits.’ Thoughts & tips that appeared after I drafted this substack or short honorable mentions that didn’t fit into the two sections above.
If you want to save a few bucks, buy whole wings & slice ‘em up yourself; less convenient but a bit more cost-effective.
Always preheat your air fryer; some air fryers start-up with this automatically.
As you load your air fryer basket, ensure that your wings don’t touch or are overlapping.
When I refer to wings, I’m speaking about wing pieces: drumettes or wingettes; one pound will provide you with ~10 wings, my go-to for a single serving for a main dish & three-quarters to half of that for an appetizer.
Don’t shake your wings to toss, manually flip them halfway through the cooking process. This ensures each side gets the same exact amount of cooking time.
here’s your award for being such a stellar student––a small glimpse of the wing recipes I have in store for ya:
peruvian inspired wings with an aji verde dipping sauce: made with a smoky dry rub of paprika, garlic powder & cumin plus a vibrant green dipping sauce of fresh herbs & jalapeno
smoky oleato wings: made with a savory espresso rub plus a silky oleato, espresso & olive oil, sauce with a bit of butter
salsa macha wings: made with a chunky, textural paradise of dried chilis, cacao nibs, garlic, a medley of seeds & brown sugar
buffalo, gochujang & hot honey wings: made with a blend of all three sauces to create a new finger-licking good flavor
sticky za’atar wings with preserved lemon honey butter: made with a garlicky za’atar dry rub, zesty & sweet butter sauce plus toom for dipping
extra dirty martini wings: the classic drink reimagined into a creamy wing sauce with botanicals, like gin & rosemary