Gameday Wing Trio: Buffalo Wings, Sticky Gochujang Wings & Zesty Garlic-Parm Wings

Preparation

Deep frying is simply the best way to get wings that are crispy on the outside and juicy inside- they maintain their crunch longer when tossed with sauce, which is key when you’re chowing on wings throughout the big game. Fry up a batch of these wings and pick one of the sauces or make a triple batch and try all three. 

The classic Buffalo wing swaps blue cheese dressing for a cooling, creamy avocado dipping sauce- a vibrant, creamy sauce that is our new go-to dip for everything from Buffalo wings to summer salads.

The sweet-and-spicy gochujang sauce is finished with a bit of butter—similar to a Buffalo wing—to give it a silky, rounded finish and mellow out the bold chile paste and zippy rice vinegar. 

If you’re not a saucy wing person, then try these lemony, parmesan-dusted wings. Tossed in an aromatic garlic butter and garnished with crispy garlic chips, they’ll be a hit.

*This recipe originally ran in the US on HexClad.com.

1. Generously season wings with salt and pepper and let sit at room temperature for 15 to 20 minutes. 
2. In a HexClad 7QT/6.6L Hybrid Deep Sauté Pan/Chicken Fryer, warm oil over high heat until it reaches 375°F/190°C on an instant read thermometer. Carefully lower half of the chicken wings into hot oil and fry, stirring and flipping occasionally and adjusting the heat as needed, until wings are a deep golden brown and crispy, about 10 minutes. 
3. Transfer wings to a paper towel-lined baking sheet to drain and repeat with remaining wings. When you’re ready to serve, choose one of the sauces and toss to coat.

FOR BUFFALO WINGS

1. In a HexClad 2QT/2L Hybrid Saucepan, warm hot sauce and butter over medium heat, stirring occasionally, until butter is melted, 2 to 3 minutes. Transfer to a large heatproof bowl. Season with salt, if needed.
2. Add fried chicken wings to bowl and toss to coat. Transfer wings to a platter and serve with celery sticks and creamy avocado sauce for dipping. 
3. Make the creamy avocado dip. In the bowl of a food processor, combine all of the ingredients and process until smooth. Season with salt and pepper. Transfer to a bowl and refrigerate covered until ready to serve. 

FOR STICKY GOCHUJANG WINGS

1. In a HexClad 2QT/2L Hybrid Saucepan, whisk gochujang with soy sauce, rice vinegar, and honey until smooth and bring to a boil over medium heat. Cook, stirring occasionally, until sauce has thickened slightly, 1 to 2 minutes. Remove from heat and whisk in cold butter, then transfer to a large heatproof bowl. 
2. Add fried wings to bowl and toss to coat. Transfer to a platter and garnish with chopped peanuts and cilantro. Serve with creamy avocado sauce for dipping. 

FOR ZESTY GARLIC-PARM WINGS

1. In a large heatproof bowl, combine grated garlic and lemon zest. In a HexClad 2QT/2L Hybrid Saucepan, warm olive oil and sliced garlic over medium heat, swirling pan occasionally, until garlic just begins to crisp and brown, about 5 minutes. Place a fine mesh strainer over the large heatproof bowl. Pour hot olive oil through strainer—the grated garlic and lemon zest should sizzle. Transfer garlic chips to a paper towel-lined plate to drain. 
2. In the saucepan, heat lemon juice over medium until it begins to steam, about 1 minute. Add half of the butter and cook, whisking constantly, until melted and the sauce begins to thicken and look glossy. Remove from heat and whisk in remaining butter until melted. 
3. In the large heatproof bowl, add lemon butter and parsley and whisk to combine. Season with salt and pepper, if needed. 
4. Add fried wings to bowl and toss to coat. In two batches, sprinkle half of the Parmesan over wings and toss to coat. Repeat with remaining Parmesan. Transfer to a serving platter and garnish with more parmesan, parsley, and crispy garlic chips.