Served whole or cut into sections; deep-fried (battered or naked), air-fried, baked or grilled; flavoured with any of myriad sauces and/or spice blends – chicken wings have range.
Ask any connoisseur of this poultry part about their ideal wing, and you’ll get an assortment of answers as to the “right” way to prepare them. Whether you count yourself in that group and want tips to enhance your tried-and-true method or you are looking to join the wing club for the first time, here are three indoor cooking methods and an equal number of sauces that you can mix and match as a starting point on the road to wing heaven.
