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A good chicken wing is a crispy chicken wing, plain and simple. Cooking a crispy wing starts with buying the right chicken. It's tempting to choose the extra meaty wings from the freezer isle, but smaller wings ensure the proper meat-to-sauce ratio. A good rule of thumb when choosing your bird is simple: always start with fresh chicken. Do this, use our sauce and follow the cooking guidelines below, and you'll create the perfect wing every time.

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Fry

Frying is the old school method for cooking traditional buffalo wings. Don't be afraid to fry, grease is your friend. If done correctly, this tried and true method will always produce the perfect crispy wing.

EQUIPMENT
Deep fat fryer or a deep pot (we use a turkey frier)
Peanut or corn oil
Oil thermometer
Grilling tongs
Platter
Mixing bowl

WINGS
Sectioned: wing and drum are separated, sometimes called 'party wings.'

HOW TO
+ Preheat oil to 375°- 400°. Don't let oil get above 400°.
+ Drop wings carefully and slowly into oil. Oil will cool off to around 350°. Do not let it get below 300°.
+ Fry for 12-15 minutes at 350° until they are thoroughly cooked and look slightly over done. 
+ Remove from fryer and let dry.
+ Add to mixing bowl with sauce and toss for a thick even coat.
 

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Bake

Baking wings, when done our way, can be just as tasty as frying. For those who like to be healthy (sigh), it's a great option that still delivers a crispy wing. 

EQUIPMENT
Oven
Drying Rack
Paper Towels
Baking Powder
Baking Sheet
Tongs
Mixing bowl

WINGS
Sectioned: wing and drum are separated, sometimes called 'party wings.'

HOW TO
+ Refrigerate wings on a drying rack overnight. If you have no time for this step, blot wings with a paper towel. The goal is to dry out the wings.  
+ Preheat oven to 425°.
+ Coat dried wings with thin layer of baking powder. 
+ Place on drying rack on top of baking sheet. 
+ Bake 45 - 60 minutes, flipping after 25 minutes. Wings are finished when they are thoroughly cooked, golden brown and look slightly overcooked.  
+ Remove from oven and cool slightly.
+ Add to mixing bowl with sauce and toss for thick even coat. 

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Grill

Grilling wings is a great solution for those who are looking for something different to throw on the grill. The sauce caramelizes over the heat, creating a different flavor, texture and overall wing-consumption-experience. 

EQUIPMENT
Grill
Charcoal or gas
Grilling tongs
Platter
Mixing bowl

WINGS
Un-sectioned: wing, drum and wingtip are still connected. 

HOW TO
+ Marinate the wings for up to 24 hours in desired sauce before grilling. 
+ Preheat grill to a medium heat.
+ Grill directly over flames for 20 - 30 minutes, until wings are thoroughly cooked and sauce is dark in color and caramelized. 
+ Remove from grill and cool slightly.
+ If you want them extra saucy, toss in a bowl of sauce for thick even coat. 

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Smoke

If you're looking to BBQ, smoking wings is where it's at. Wood-smoked flavor combined with caramelized sauce will leave you asking for a side of pickles and Wonder Bread. 

EQUIPMENT
Smoker
Charcoal
Wood of choice
Grilling tongs
Platter
Mixing bowl

WINGS
Un-sectioned: wing, drum and wingtip are still connected. 

HOW TO
+ Marinate the wings for up to 24 hours in desired sauce before smoking.  
+ Preheat smoker to 250°.
+ Smoke on indirect heat for 2-3 hours, turning halfway through. Wings are finished when thoroughly cooked and sauce is dark in color and caramelized. 
+ Remove from smoker and cool slightly. 
+ If you want them extra saucy, toss in a bowl of sauce for thick even coat. 

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