Fried or baked, seasoned or sauced, Dierbergs and Chef Christie are here to help you master making wings for The Big Game!

Prep 'Em for Action!

If using frozen wings, thaw them in the fridge overnight. Remove wings from package and place onto a flat work surface and pat dry.

Cook 'Em Up, Buttercup!

Fry Your Wings

Fill a wide pot halfway full of oil (corn oil, peanut oil, vegetable oil). Heat oil on high 'til oil reaches 400°F. on a thermometer. Gently add wings to oil. Cook wings for 12 minutes. Use a long spoon or tongs to stir wings every 3 minutes (this helps with even cooking). Remove wings from oil (slotted spoon or strainer is fine, but tongs are best for getting the oil off the wings). Place wings directly in bowl with sauce or spices and toss. Eat up.

Trashed Wings
Two times the fry, two times the sauce; what could be better?! Follow the basic frying instructions above, but remove wings from oil after 10 minutes. Toss wings in half the sauce and return to oil for an additional 2 minutes. Remove wings from oil and toss with remaining sauce. Horde these because you won’t be able to stop eating them.

Bake Your Wings
These have a few extra steps but are healthier, and let’s face it, frying can be messy. Line a sheet tray with foil and place a rack on top. In a large bowl, mix 1 pound of wings with 1 teaspoon salt and 1 teaspoon baking powder (this helps dry the wings and helps make them crispier). Let sit in the fridge for at least 4 hours and up to 1 day. Preheat oven to 450°F. Bake wings for 20 minutes. Flip wings and cook an additional 15 minutes. Remove wings from oven. Toss with sauce or spices and cook an additional 10 minutes. Serve with extra sauce and dips on the side. These will be the crispiest, sauciest wings ever.

Air Fry Your Wings
Spray the air fryer basket with non-stick cooking spray. This method is best done by tossing your wings with one of the spice mixtures below. Tossing your wings with a teaspoon of oil will make for crispier wings but can be skipped. Place wings in basket, making sure they are not touching. Set air fryer at 375°F. and cook wings for 15 minutes. Flip wings and cook an additional 12 minutes. Serve with sauce on the side.

Red Zone Buffalo Sauce

½ cup favorite hot sauce
8 tablespoons melted butter
1½ tablespoons vinegar (white or cider)
⅛ teaspoon garlic powder
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne powder (optional for more heat – I'm not crying, you're crying!)

Mix all ingredients in a small bowl.

Sticky Sideline Asian Wings

1 cup ketchup
1 cup mayonnaise
½ cup honey
½ cup Asian chili sauce, Sriracha
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil

Mix all ingredients in a small bowl.

BBQ Blitz Sauce

1 cup tomato sauce
2 tablespoons honey
1 tablespoon molasses
1 tablespoon soy sauce
1 tablespoon vinegar (white or cider)
2 teaspoons smoked paprika
¼-½ teaspoon cayenne (optional for additional heat)

Mix all ingredients in a small bowl.

Spice It Up with a Blend

Extra Point Parmesan Garlic Spice Blend

¼ cup grated parmesan
1 teaspoon salt
1 teaspoon garlic powder
¾ teaspoon fresh ground pepper
3 cloves garlic, minced

Mix all ingredients in a small bowl.

Touchdown Tex Mex Spice Blend

1 tablespoon smoked paprika
1 ½ teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar

Mix all ingredients in a small bowl.

Grab & Go Spices

Sweet Baby Ray’s Wing Sauce
Sugarfire White BBQ Sauce
Ranch Dressing Mix
Code 3 Spice Blends
Lemon Pepper Seasoning