Wings are a fave 24-7. Say “wing night” and everyone flocks. Whether you’re having a small get-together, watching a game or planning a coup, wings make it a celebration. Chef Janice has these tips for cooking wings like a pro — frying, grilling or baking — along with some clucking good recipes! She also gave us a couple of sauces made with our own Market District Signature Barbecue Sauce to mix things up! That Chef Janice, she’s one cool chick!

Win-Win Wing Tips

  • Break wings into three parts: the drummette, the middle—also known as the flat wing—and the tip. Discard the tip (but not THESE tips) and get ready to prep the two meaty parts. You may even want to keep them separate so people can more easily pick whichever they prefer.
  • To get your wings perfectly cooked to an internal temperature of 170°F to 175°F, preheat your grill to 425°F; heat oil or oven to 375°F. You want a just-crispy-enough texture without cooking off all the moisture and we’ve found that these are the right amount of heat for the job.
  • Make sure raw wings are dry. If not, rest them on a cookie sheet in the fridge for at least an hour, especially if you prepared them using an overnight brine. Then, pat them dry with a paper towel. Once they’re dry, cover them in cooking oil to prevent them from sticking to the grill and to help your seasoning stay put.
  • If grilling, use a half hot and half low heat grill. Seat wings for 3-5 minutes on hot, then flip for another 3-5 minutes; move to low and grill until they reach an internal temperature of 170°F. They’ll need a total of 20-25 minutes or so to fully cook. Remove and rest in foil for an additional 5 minutes.
  • If frying, add the wings to oil in batches and fry until golden brown and cooked through, 8-10 minutes. Use a meat thermometer to make sure they reach an internal temperature of 170F. Remove and place on paper towels to drain.
  • If frying, the best oils are canola, grape seed or peanut because they have a high-temperature smoke point.
  • Cook wings without the sauce. Instead, warm sauce and coat wings at the end.

Note that one of the coolio things about grilling wings is how easy it is to make different varieties. It’s all about options. Why not make a few sauces so you can cook up a dozen or two of each type. You can also make a few plain wings and keep sauces on the side for dipping. Don’t forget the ranch and blue cheese. And, the celery and carrot sticks; they go good with the ranch and blue cheese, too!

Chef Janice’s Fried (or Grilled) Hot Wings & Blue Cheese Sauce

Serves: 1-2 people

Prep Time: 15 min.

Inactive Time: 30 min.

Cook Time: 20 min.

Ingredients:
    Blue Cheese Sauce
  • 1 cup Greek yogurt
  • ¼ cup crumbled Blue cheese
  • 2 Tbsp. finely grated red onion
  • 2 Tbsp. finely chopped fresh cilantro leaves
  • Salt and Pepper

  • Wings
  • 2 lbs. chicken wings (10 to 12 wings)
  • Peanut oil
  • 1 cup all-purpose flour
  • 1½ tsp. salt, divided
  • 1½ tsp. ground pepper, divided
  • 2 Tbsp. ancho chili powder
  • 1 tsp. garlic powder
  • ½ cup red wine vinegar
  • 1-2 Tbsp. chile powder
  • 1-2 Tbsp. chipotle in adobo sauce, puréed
  • 1 Tbsp. Dijon mustard
  • 1 tsp. salt
  • 1-2 Tbsp. honey
  • 8 Tbsp. unsalted butter
  • Finely chopped fresh cilantro leaves for garnish
Directions:

Make the sauce: Mix all ingredients together and chill for a minimum of 30 minutes.

Heat oil to 375˚F. Stir the flour, salt, pepper, ancho chile powder and garlic powder in small bowl. Season the wings with salt and pepper; add wings in batches to flour mixture to lightly coat and tap off excess. Add the wings to oil in batches and cook until golden brown and cooked through, 8-10 minutes. For food safety, cook wings to an internal temperature of 170°F.

Remove and place on paper towels to drain. In large, high-sided pan over medium heat. mix vinegar, chile powder, puréed chipotle chile and bring to simmer. Remove from heat and whisk in mustard, salt, honey and butter until smooth. Add the wings to mixture and toss to coat. Garnish with cilantro.

To grill, use a half-hot (425°F) and half-low heat grill. Seat wings for 3-5 minutes on hot, then flip for another 3-5 minutes; move to low and grill until they reach an internal temperature of 170°F. They’ll need a total of 20-25 minutes or so to fully cook. Remove and rest in foil for an additional 5 minutes.

Toss wings with warm sauce. If you like, throw them on the grill for 30 seconds each side to add a little char to the sauce. It’s all about how you like it!


Chef Janice’s Oven-Baked Hot Wings

Makes: 4

Prep Time: 10 min.

Cook Time: 25 min.

Ingredients:
  • 2 lbs. chicken wings
  • 3 cups Frank’s Red Hot sauce
  • 1 stick butter, sliced
  • ¼ cup sugar
  • 1 Tbsp. cumin
  • 1 Tbsp. pepper
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. Lawry’s seasoned salt
  • Salt and pepper to taste
Directions:

Mix cumin, pepper, cayenne, and garlic powder together and shake on to wings. Place on sheet tray and bake for 10 to 15 minuets at 375 degrees or until a minimum internal temperature of 165 degrees. In medium sauce pot combine hot sauce, butter, and sugar, and bring to a simmer. Season sauce with salt and pepper and more sugar if needed. Pour sauce over wings and serve.


Market District Spicy Cherry Barbecue Sauce

Compliments of Chef Janice Kirich

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:
  • 1 cup Market District Signature Barbecue Sauce
  • 1 cup cherry preserves
  • 2 Tbsp. minced pepper dews
Directions:

Place all ingredients into a small saucepan and bring to a simmer.

Simmer on low for 20 minutes.


Market District Korean Bbq Sauce

Compliments of Chef Janice Kirich

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:
  • 1 cup Market District Signature Barbecue Sauce
  • 4 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. sesame seed oil
  • ½ Tbsp. sesame seeds
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1-2 scallions, finely chopped
Directions:

Place all ingredients into a small saucepan and bring to a simmer.

Simmer on low for 20 minutes.