How to Make Award-Winning Chicken Wings at Home
Competition-worthy wings in your own kitchen? Learn the secrets from festival veterans including the perfect fry technique and sauce tips.
After years of judging and participating in wing competitions, we've learned what separates good wings from great ones. The good news? With the right techniques, you can make competition-quality wings at home. Here's everything you need to know.
The Secret to Crispy Wings: Dry Brine
The number one mistake home cooks make is skipping the dry brine. This simple step draws moisture from the skin, resulting in incredibly crispy wings.
Dry Brine Method
- 1. Pat wings completely dry with paper towels
- 2. Season liberally with kosher salt (1 tsp per pound)
- 3. Add 1/2 tsp baking powder per pound (not baking soda!)
- 4. Place on a wire rack over a sheet pan
- 5. Refrigerate uncovered for 12-24 hours
The baking powder raises the skin's pH level, which helps it brown better and become extra crispy. Trust us on this one.
The Perfect Fry: Double-Fry Method
Restaurant and competition wings are often double-fried. The first fry cooks the wing through; the second creates that shatter-crispy skin.
Double-Fry Technique
This lower temperature cooks the wings through without browning them too much. Remove and let rest 10 minutes.
The high heat crisps the skin to golden perfection. Fry until deep golden brown and internal temp hits 165°F.
Classic Buffalo Sauce Recipe
True buffalo sauce is deceptively simple. The key is the ratio and using quality hot sauce.
Traditional Buffalo Sauce
- 2/3 cup Frank's RedHot (or similar cayenne sauce)
- 1/2 cup cold unsalted butter, cubed
- 1 tbsp white vinegar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper (optional, for more heat)
- 1/4 tsp garlic powder
- 1. Combine hot sauce, vinegar, Worcestershire, cayenne, and garlic in a saucepan
- 2. Heat over medium until simmering
- 3. Remove from heat and whisk in cold butter one cube at a time
- 4. The cold butter emulsifies the sauce - don't let it fully melt or it'll break
- 5. Toss with hot wings immediately
Competition-Winning Sauce Variations
Once you've mastered classic buffalo, try these crowd-pleasers:
Honey Garlic
1/2 cup honey + 1/4 cup soy sauce + 4 minced garlic cloves + 1 tbsp rice vinegar. Simmer until slightly thickened.
Lemon Pepper Wet
4 tbsp butter + 2 tbsp lemon pepper seasoning + zest of 1 lemon + 1 tbsp lemon juice. Toss hot wings in mixture.
Korean Gochujang
3 tbsp gochujang + 2 tbsp honey + 1 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil. Finish with sesame seeds.
Alabama White BBQ
1 cup mayo + 1/4 cup apple cider vinegar + 1 tbsp horseradish + 1 tsp black pepper + 1/2 tsp cayenne.
Pro Tips from Competition Winners
- Fresh wings only: Never use frozen. Fresh wings have better texture and crispiness.
- Separate drums and flats: They cook at different rates. Keeping them separate ensures even cooking.
- Hot sauce on hot wings: Always sauce wings immediately after frying for best adhesion.
- Don't crowd the fryer: Cook in batches. Overcrowding drops the oil temperature and steams instead of fries.
- Rest before serving: Let sauced wings rest 1-2 minutes. The sauce sets slightly and flavors meld.
No Fryer? Try the Oven Method
If you don't want to deep fry, you can still achieve crispy wings in the oven. Use the same dry brine method, then bake on a wire rack at 425°F for 45-50 minutes, flipping halfway through. The key is that wire rack - it allows air circulation underneath for even crispiness.
Compare Your Wings to the Pros
Think your wings can compete? Taste Austin's best at the Wing Festival and see how you stack up.
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