Queen G’s Wing Trifecta

40 Wings • 3 Bold Sauces • One Legendary Livestream. Three flavor-packed sauces tossed over ultra-crispy wings, seasoned from the inside out. This is how Texas does wings—with heat, herb, and heart.

Yield: 40 wings 6-8 servings
Prep Time: 4 plus hours
Cook Time: 30-40 minutes
Special Equipment: deep fryer or heavy bottom pot

Ingredients

• 40 chicken wings split into drums/flats

• ¼ cup cornstarch (4 tbsp), plain

• Oil for frying (canola, peanut, or vegetable)

• Post-Fry Seasoning

• 1¼ tsp Kinder’s Whiskey Apple

• 1¼ tsp Fiesta Smoky Swine

• Creamy Chimichurri Sauce Makes ~1 cup

• 2½ tbsp dried chimichurri seasoning

• 2½ tbsp red wine vinegar

• 5 tbsp olive oil

• 2 tsp garlic paste

• 1¼ tsp Fiesta Smoky Swine seasoning

• ½ cup mayonnaise

• Chili Honey Glaze Makes ~1 cup

• ⅓ cup chili oil

• ½ cup honey

• 1¼ tbsp apple cider vinegar

• 2 tsp Kinder’s Whiskey Apple seasoning

• 1¼ tsp Fiesta Smoky Swine seasoning

• 2 tsp garlic paste

• Mango Habanero Glaze Makes ~1¼ cups

• 1 cup mango habanero jelly

• 1¼ tbsp butter

• 1¼ tbsp apple cider vinegar or lime juice

• 1¼ tsp Fiesta Smoky Swine seasoning

• 1¼ tsp Kinder’s Whiskey Apple seasoning

Directions

1. Dry the Wings

   Pat wings very dry with paper towels. Place on a wire rack set over a baking sheet, uncovered.

   Refrigerate at least 4 hours or overnight to dry the skin—this is your secret weapon for ultra-crispy texture.

2. Coat Before Frying

   Remove wings from the fridge and lightly mist with water or rub with a touch of oil.

   Toss wings in plain cornstarch until evenly coated with a light, dusty layer.

3. Fry

   Heat oil to 370°F. Fry wings in batches for 6 minutes, or until internal temperature reaches 165°F and the crust is golden and crisp.

   Transfer each batch to a wire rack set over a sheet pan in a 250°F oven to keep them warm and crispy while the rest fry.

   Optional

   While wings are still hot, lightly sprinkle with seasoning of choice. Queen G recommends a mix of Whiskey Apple + Smoky Swine for a bold, savory finish.

4. Toss in Sauce

   Divide wings into 3 portions (about 13–14 wings each) and toss immediately in each of the following sauces:

5. Creamy Chimichurri Sauce

   Combine chimichurri seasoning and vinegar. Let sit 10–15 minutes to bloom.

   Stir in olive oil, garlic paste, and Smoky Swine.

   Whisk in mayonnaise until smooth and creamy.

   Toss wings in ¾ to 1 cup of sauce while warm.

6. Chili Honey Glaze

   Combine all ingredients in a small saucepan.

   Simmer for 2–3 minutes until glossy and slightly thickened.

   Toss wings in warm glaze for full coverage.

7. Mango Habanero Glaze

   Melt butter in a saucepan.

   Stir in jelly, vinegar or lime juice, and seasonings.

   Simmer until smooth and pourable.

   Toss wings in the hot glaze just before serving