Wingin' It Like A Pro
JUMBO PARTY WINGS
“Party” Wings come from the whole chicken wing that is butchered into three pieces creating whats referred to as the “drumette”, the “wingette” or “flat”, and the wing tip. The wing tip is typically discarded as it is mostly cartilage and skin leaving the wing shapes we all know and love.
The drummette is the part of the wing that looks like a mini chicken drumstick, and the wingette or the flat is the flatter middle section that has two bones running throughout. Most wing eaters have a preference, with Team Drum enjoying the meatier section and only having one bone to tackle, while Flat enthusiasts enjoy a bit more skin and tender meat than their counterparts. Our wings are a mix of both the flats and drums and come in 1lb packages with about 6-8 wings per pound.
Drumette
Flat or Wingette
Wing tip
Fried Wings Method:
For 5# Wings
1 cup All Purpose Flour
1 teaspoon Smoked Paprika
½ teaspoon Cayenne
¼ teaspoon Ancho Chili Powder
¼ teaspoon Chipotle Chili Powder
½ teaspoon Granulated Garlic
½ teaspoon Granulated Onion
Salt and Pepper, to taste
- In a Dutch oven or heavy bottom pot, preheat canola oil to 325F degrees.
- Pat the wings dry with a paper towel and coat in seasoned flour.
- Fry wings in batches for about 10 minutes. The goal is to just cook the wings through and to achieve as little color as possible.
- Once cooked, set the wings on a sheet pan lined with a wire rack and heat the oil to 425F degrees.
- Fry once more in batches, until wings are crispy, about 7 minutes. If you're unsure whether the chicken is cooked you can check with an instant read thermometer registering 165F degrees.
Baked Wings Method:
For 5# Wings
6 tablespoons Baking Powder
1 teaspoon Smoked Paprika
½ teaspoon Cayenne
¼ teaspoon Ancho Chili Powder
¼ teaspoon Chipotle Chili Powder
½ teaspoon Granulated Garlic
½ teaspoon Granulated Onion
Salt and Pepper, to taste
- Preheat the oven to 400F degrees.
- Pat the wings dry with a paper towel and coat in seasoned baking powder.
- Once coated, set the wings on a sheet pan lined with a wire rack and place in the middle rack of the oven.
- Cook for 20 minutes before rotating pan and cooking an additional 20 minutes or until an instant read thermometer registers 165F degrees.
Grilled Wings Method:
- Preheat the grill to 400F degrees.
- Pat the wings dry with a paper towel and coat in your favorite seasoning.
- Lower the heat to medium and grill the wings on direct heat for 15-20 minutes or until an instant read thermometer registers 165F degrees being sure to flip the wings every 3-4 minutes. If the wings start to get too much color too quickly move to indirect heat.
PIERCE WING DINGS (15lb case)
If you are looking for the easiest and most convenient way to serve wings for a party or dinner, Wing Dings will help you save valuable prep time by taking the work out of the wings! Sold by the 15 lb frozen case, these wings are fully cooked, breaded and seasoned, all they are missing is your signature sauce! And if you need some sauce inspiration, we’ve come up with some great recipes to elevate your wings sky high!
Each case has two 7.5lb packages and includes both the "drum" and the "flat" party wing.
To best prepare these wings, it is recommended to deep fry from frozen at 350 degrees for 4 minutes until fried to crispy perfection.
BONELESS CHICKEN WINGS
We are here to debunk the myth of the boneless chicken wing and tell the world, boneless wings are not actually wings at all! Boneless wings are most commonly made using boneless chicken breast which is then breaded and fried and marketed to be another version of the wing. Hey, we understand the idea and we appreciate the ingenuity. There are so many marevelous wing sauces out there, including our own All Day Sauce that a new “wing” was created just to toss in the sauce!
SAUCES
Classic Buffalo Sauce
3 cups Franks Red Hot
⅔ cup Honey
1 ½ cups Unsalted Butter, cubed
Salt and Pepper, to taste
In a pot set over medium heat, gently warm the hot sauce. Once simmering, add in the honey and stir to combine.
Turn the heat off and gently whisk in the butter until emulsified. Do not add all the butter at once or you will risk the sauce separating. Season with salt and pepper and reserve until ready to use.
Gochujang Glaze
⅛ cup Sesame Seed Oil
2 tablespoons Garlic, minced
2 tablespoons Ginger, minced
1 ½ cups Brown Sugar
15 ounces Honey
¾ cup Soy Sauce
1 ⅛ cup Mirin
¾ cup Rice Wine Vinegar
¾ cup Ketchup
1 cup Gochujang Paste
Salt and Pepper, to taste
In a pot set over low heat gently sweat the garlic and ginger in sesame oil, stirring occasionally making sure not to brown. Then add the brown sugar and cook until dissolved followed by the honey, soy sauce, mirin and rice wine vinegar, followed by the ketchup and Gochujang.
Raise the heat to medium and cook just until the mixture comes up to a boil. Due to the high sugar content of this glaze take extra care not to scorch the bottom of the pot. Season with salt and pepper and reserve until ready to use.
Chimmichurri Sauce
1 cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
¼ cup Parsley, finely chopped
¼ cup Cilantro, finely chopped
⅛ cup Oregano, finely chopped
1 medium Calabrian Chili, minced
3 cloves Garlic, grated
Salt and Pepper, to tast
Combine all the ingredients in a stainless steel mixing bowl and allow to sit for at least an hour for all the flavors to meld together and permeate the oil. For best flavor use within two days of making. The longer it sits the more the herbs will break down and discolor.