The Perfect Wing

The Perfect Wing

Wings are one of my favorite things in the world to eat.

As a chef, I’ll be honest — sometimes it’s hard for me to go out and order food. I know too much. I’m always thinking about technique, seasoning, balance, and execution. But there’s one thing that almost always feels safe, comforting, and right: wings.

If I’m at a fast-casual spot — Applebee’s, Chili’s, Buffalo Wild Wings — I’m ordering the wings. Always. They’re hard to mess up. They’re made to be shared. There’s endless variety. And honestly? They taste like home. Wings are an American classic.

But of course… I like to add my own spin.

For me, the perfect wing isn’t just about sauce. It’s about flavor layered from the inside out — starting with a deep, intentional marinade and finishing with a dry spice that wakes everything up.

Every Great Chicken Starts With a Marinade

Roast chicken has always been another one of my favorite things to eat. I remember seeing rotisserie chickens growing up — whether through my travels or places like Boston Market — that slow turn, the golden skin, the smell in the air.

Every great chicken starts with a marinade.

Even the late, great James Kent understood this with his citrus-marinated chicken. Acid, salt, and time do the heavy lifting. That idea stuck with me.

For this wing, we borrow from classic Peruvian chicken — bold, savory, citrus-forward — and layer in flavors from my own culinary history.

Peruvian-Inspired Chicken Marinade

Serving for 4

Ingredients

• 3 lbs chicken wings (flats and drums)

• 3 tbsp Peruvian chili paste (aji amarillo or aji panca)
  (or 2 tbsp dried Peruvian chili, soaked and blended)

• 2 tbsp soy sauce

• 1 tbsp white miso

• ½ cup fresh orange juice

• 1 scotch bonnet pepper, finely minced (or to taste)

• 4 cloves garlic

• 1 tbsp neutral oil

Method

1. Blend all marinade ingredients until smooth.

2. Toss wings thoroughly in the marinade.

3. Cover and marinate at least 8 hours, preferably overnight.

4. Remove wings from the fridge 30 minutes before cooking.

This marinade brings heat, citrus, umami, and depth — the kind of flavor that cuts straight through the meat.

Cook Hot. Get Crispy. Respect the Skin.

Roast the wings on high heat — 425°F — until the skin is brown, crispy, and delicious. Flip once. Let the fat render. Let the skin do its thing.

But we’re not done yet.

The Dry Rub That Makes the Wing

Everybody knows my love for lemon pepper.

But through my travels and learning, I came across a thai-inspired citrus seasoning called ZABB— tangy, aromatic, mouth-watering. That opened a door for me.

So we created our own inspired spice — pulling from Thailand, Jamaica, and my own kitchen — something salty, spicy, and bright.

Zabb-Inspired Lime & Scotch Bonnet Dry Rub

Yield: about ½ cup (enough for 4 servings)

Ingredients

• 2 tbsp lime powder

• 1 tbsp scotch bonnet powder

• 1 tbsp white pepper (fine)

• 1 tbsp chicken bouillon powder

• 1 tsp toasted rice powder (ground)

• 1½ tsp kosher salt

• 1 tsp Adobo mix

• ½ tsp Cane Sugar

• 1 secret ingredient (shhhh)

Method

1. Combine all ingredients and mix well.

2. Store in an airtight container.

This seasoning hits salty, tangy, spicy, and savory all at once. It’s bold without being heavy.

Finish Strong

As soon as the wings come out of the oven — hot, crispy, and glistening — toss them generously in the dry rub.

No sauce. No distractions. Just flavor.

The marinade gives depth.

The dry rub gives punch.

Together? That’s the perfect wing.

Thank me later.