Wings 101, How to Cook the Perfect Wing | Blonde Beard's Buffalo Sauce (2024)

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

INGREDIENTS- Sectioned wings: wing and drum are separated, sometimes called 'party wings.'
- Blonde Beard's Buffalo Sauce and/or The Rooster Dry Rub

HOW TO1. If time allows, soak wings in brine for 24 hours before cooking.
1. Thaw wings (if frozen) and pat dry with a paper towel. Never fry frozen wings.
2. For dry rub wings, coat in dry rub until almost no skin is showing.
3. Preheat oil to 375°- 390°. Don't let oil get above 400°.
4. Place wings carefully and slowly into oil. The oil will cool off to around 350°. Do not let it get below 300°.
5. Fry for 12 - 15 minutes at 350° until they are thoroughly cooked (at least 165°). It's better to be overdone than underdone, nobody likes a soggy wing.
6. Remove from fryer and drain on paper towels.
7. For saucy wings, place in a deep bowl and toss in sauce for a thick, even coat.

EQUIPMENT- Oven
- Baking Sheet
- Drying Rack
- Paper Towels
- Tongs
- Deep bowl

INGREDIENTS- Sectioned wings: wing and drum are separated, sometimes called 'party wings.'
- For saucy wings: Baking powder and Blonde Beard's Buffalo Sauce
- For dry rub wings: Blonde Beard's The Rooster Dry Rub

HOW TO1. If time allows, soak wings in brine for 24 hours before cooking.
2. Pat wings dry with paper towel. They should be as dry as possible.
3. Preheat oven to 425°.
4. For saucy wings, cover with thin layer of baking powder. For dry rub wings, cover in dry rub until almost no skin is showing.
5. Put a drying rack on a baking sheet. Place wings in a single layer on the drying rack.
6. Bake 45 - 60 minutes, flipping after 25 minutes. The wings are finished when they are thoroughly cooked (at least 165°) and the skin is crispy. They're better overdone than overdone, nobody likes a soggy wing.
7. Remove from oven and cool slightly.
8. For saucy wings, place in a deep bowl and toss in sauce for a thick, even coat.

EQUIPMENT- Grill
- Charcoal or gas
- Grilling tongs
- Paper Towels
- Deep bowl

INGREDIENTS- Sectioned or un-sectioned wings
- Blonde Beard's Buffalo Sauce and/or The Rooster Dry Rub

HOW TO1. If time allows, soak wings in brine for 24 hours before cooking.
2. Preheat grill to a medium-high heat, around 350° - 400°.
3. Pat wings dry with a paper towel. For dry rub wings, cover in rub until almost no skin is showing.
4. Grill over direct heat flipping every 5 - 10 minutes. For a saucy, caramelized bark, add sauce every time they're flipped. For a barbecue style bark, add more rub every time they are flipped.
5. Grill until wings are cooked through are at least 165°. The skin should be crispy and bite through. They're better overdone than overdone, nobody likes a soggy wing.
6. If you want them extra saucy, toss in a bowl of sauce for thick even coat.

EQUIPMENT- Smoker
- Lump charcoal (if using a charcoal smoker)
- Wood of choice, we prefer a mild to medium smoke, such as an oak or apple wood.
- Grilling tongs
- Paper Towels
- Deep bowl

INGREDIENTS- Sectioned or un-sectioned wings- Blonde Beard's The Rooster Dry Rub- Blonde Beard's Buffalo Sauce

HOW TO1. If time allows, soak wings in brine for 24 hours before cooking.
2. Preheat smoker to 225° - 250°.
3. Pat wings dry with a paper towel and coat withBlonde Beard's The Rooster Dry Rub.
4. Smoke over indirect heat. After 45 minutes on the smoker, add more rub and turn wings.
5. After smoking for 1.5 - 2 hours, remove wings and set aside. Increase the temp of the smoker to 375° - 400°.
6. Once the smoker is hot, put wings back on for a few minutes per side. This crisps the wings and ensures the skin is bite through. Make sure the wings are cooked thoroughly and are at least 165°. They're better overdone than overdone, nobody likes a soggy wing.
7. For saucy wings, place in a deep bowl and toss in sauce for a thick, even coat.