Chef Sufi Selects: Four No-Fry Wing Recipes

As the Rams-Bengals matchup approaches, our Executive Chef Sufi Karaien shares four of his favorite wing recipes, all of which can be baked in a home oven. (And if the rumored chicken wing shortage keeps you from making these tasty recipes this year, you can bookmark ‘em for the next big game or holiday!)

From our kitchen to yours—enjoy. 

“Pomegranates and walnuts remind me of my childhood and my mama’s cooking. I love drawing on my heritage for inspiration when developing dishes.”—Chef Sufi 

Recipe:  

Pat wings dry. Toss with oil, cinnamon, salt and pepper. Place onto baking sheet, evenly spaced. For best results, use a baking rack for maximum air circulation and crispy skin.  

Bake at 450°F for 20 minutes, flip, then cook for another 20 minutes or until perfectly golden brown. You may need to increase the cooking time if you have larger wings.  

While the wings are cooking, add the butter, orange juice, orange zest and pomegranate molasses to a small saucepot. Stir and bring to a simmer, about 6 or 7 minutes. Once the wings are done, transfer to a bowl and toss with the sauce.  

Serve immediately and garnish with a generous amount of crushed walnuts, pomegranate arils and parsley leaves. 

“The secret to getting the crispiest skin on your wings in the oven is baking powder. This technique takes a relatively simple recipe to the next level!” —Chef Sufi

Recipe:  

Pat the wings dry. Toss evenly with the salt and baking powder. Arrange in an even layer on a wire rack and refrigerate overnight.  

When you’re ready to cook, bake at 450°F for 20 minutes, flip, then cook for another 20 minutes or until perfectly golden brown. You may need to increase the cooking time if you have larger wings. You’ll notice the skin is super crispy.  

Transfer to a bowl. Toss with Frank’s Red Hot Buffalo Sauce and melted butter. Garnish with the shaved celery and enjoy with your favorite dipping sauce.  

Note: You must use baking powder for this recipe to work. Baking soda will not do the trick. If you need to increase the recipe, just remember 1 TSP salt & 1 TSP baking powder for every 1 pound of wings.  

“A classic with a twist. The saltiness of the cheese mixed with the bite of the garlic creates an awesome flavor, perfect for dipping in Caesar dressing.” —Chef Sufi 

Recipe:  

Pat wings dry. Toss with oil, salt, pepper and chili flakes. Place onto baking sheet, evenly spaced. For best results, use a baking rack for maximum air circulation and crispy skin.  

Bake at 450°F for 20 minutes, flip, then cook for another 20 minutes or until perfectly golden brown. You may need to increase the cooking time if you have larger wings. Transfer to a bowl and toss with the melted butter, garlic, parmesan and chopped parsley.  

We recommend serving these wings with Caesar and blue cheese dressings.  

“The best part of this recipe is that the wings are so flavorful you won’t need anything to dip them in!” —Chef Sufi 

Recipe: 

Pat wings dry. Toss with sesame oil, vegetable oil, salt, pepper and chili flakes. Place onto baking sheet, evenly spaced. For best results, use a baking rack for maximum air circulation and crispy skin.  

Bake at 450°F for 20 minutes, flip, then cook for another 20 minutes or until perfectly golden brown. You may need to increase the cooking time if you have larger wings.  

While the wings are cooking, add the honey, butter, lime juice, lime zest, soy sauce, garlic and sesame seeds to a small saucepot. Cook on medium-low, whisking, until the sauce comes together and just begins to simmer, about 6 or 7 minutes. Once wings are done, transfer to a bowl, toss with the hot sauce and serve.  

Garnish with green onions and more sesame seeds.