I would be lying if I said I haven’t spent years of my life on the hunt for the perfect wing. Though there are many good ones out there, I took on the challenge of combining the best of to make what I think is the perfect wing.
I’m divided between a typical buffalo wing and lemon pepper sauced wing. Here I show you both sauce options and my recommendation is BOTH! Also, worth noting if you haven’t had a freshly zested lemon, pepper sauce – do that.
Cooking wings outside has also become my new favorite thing. Heating large amounts of oil I know can be intimidating. My solution has been to use a large cast iron pan over turkey fryer burner which allows me to handle volume while keeping the mess outside. You can see me cooking wings live here outdoors if you’re wondering how to put it all together.
Wah Gwan™ Buffalo Sauce
Lemon Pepper Sauce
Blue Cheese Dip
- ¼ cup greek yogurt
- ¼ cup sour cream
- ½ oz grated blue cheese MAT pro tip: keep your blue cheese in the freezer for grating
- ¼ cup blue cheese crumbles
- 1 garlic clove crushed
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp MAT Dry Brine
Spread the wings on a large baking tray. Season them liberally with Dry Brine on both sides. Let them marinate in the fridge for 2 hours or ideally overnight.
Next, remove the wings from the fridge at least 30 minutes or up to an hour before cooking to bring them to room temperature. Over high heat bring 4 cups of peanut oil to 350°F. Use a thermometer for maintaining oil temperature.
Carefully place each wing in the fryer being sure not to overcrowd. Fry until golden brown or desired doneness. Minimum cook temperature should be 170°F.
For both sauces the preparation is the same. In a saucepan, combine all ingredients for the buffalo sauce or the lemon pepper sauce. Bring to a low simmer and set aside.
For the blue cheese dip, combine all ingredients in a bowl and mix thoroughly.
When the wings are done transfer to a towel lined baking sheet and drain Toss with the sauce of your choice in a large bowl and serve.