Cheap to Gourmet Chicken Wings

by Barry Lewis

Ingredients Method

Ingredients

CHEAP WINGS – Buffalo-Style

500g frozen chicken wings

½ tsp garlic powder

Salt and pepper, to taste

1 tbsp butter

3–4 tbsp hot sauce (e.g. Frank’s)

1–2 sticks of celery, to serve

MID-TIER WINGS – Korean-Style Sticky

750g fresh chicken wings

2–3 tbsp cornflour

Salt and pepper, to taste

1.5 tbsp gochujang (Korean chilli paste)

2 tbsp soy sauce

1 tbsp honey or brown sugar

1 tbsp rice vinegar or white wine vinegar

1 garlic clove, grated or crushed

1 tsp sesame oil (optional)

1–2 spring onions, finely sliced

1 tsp sesame seeds (optional garnish)

GOURMET WINGS – Sous-Vide + Roasted Garlic Balsamic Glaze

For the wings:

750g fresh chicken wings

Salt and pepper, to taste

½ tsp garlic powder (optional)

2 sprigs fresh thyme or rosemary

1–2 garlic cloves, crushed

For the roasted garlic glaze:

1 whole garlic bulb (for roasting)

1 tbsp balsamic syrup or balsamic glaze

1 tsp honey

1 tbsp soy sauce

1 tsp lemon juice or rice vinegar

Splash of water (to loosen, if needed)

Optional: pinch of chilli flakes or smoked paprika

For garnish:

Neutral oil (for crisping)

1 tsp sesame seeds

Lemon zest, to finish

Unit conversion table Print recipe

Cheap to Gourmet Chicken Wings – Three Ways to Level Up a Classic

Ah, the humble chicken wing. It’s cheap, cheerful, and a bit of a crowd-pleaser no matter how you cook it. In this video, I’ve taken it on a bit of a journey — from a frozen quick-fix, to a sticky fakeaway treat, all the way up to a gourmet version that, truth be told, might be one of the best things I’ve made in a while.

This is a proper “Cheap to Gourmet” episode, with three distinct wing recipes showing how much range you can get from a simple ingredient, depending on how much time (and money) you want to throw at it.

Watch the full video here on YouTube: Cheap to Gourmet Chicken Wings or above.

Level 1: Cheap Wings – Buffalo-Style Oven-Baked

This one’s your weeknight, no-faff, “what’s in the freezer?” wing.

Method:

  1. Preheat your oven to 200°C fan.

  2. Grab your frozen wings straight from the bag — no need to thaw.

  3. Spread them out on a baking tray, season with a bit of salt, pepper, and garlic powder, and bang them in the oven for about 35–40 minutes. Flip halfway to get even crispiness.

  4. While they’re cooking, melt a small knob of butter in a saucepan and stir in your hot sauce of choice (I used Frank’s, but anything vinegary works).

  5. Once the wings are cooked and golden, toss them in the sauce while they’re still hot.

  6. Serve with celery on the side — a nod to the classic Buffalo setup.

Simple, spicy, satisfying. You don’t need much to make this one work, and it’s great for when you’re just after something quick and comforting.

Level 2: Mid-Tier Wings – Sticky Korean-Inspired Fakeaway

These wings are a bit more involved but still totally doable for a Friday night treat. The glaze really brings it together — sweet, spicy, and just a little bit smoky.

Method:

  1. Start by patting your fresh wings dry, then season with salt and pepper.

  2. Toss them in cornflour — this is key for getting that light, crispy texture in the oven or air fryer.

  3. Cook the wings at 200°C fan for about 40–45 minutes (or 20–25 minutes in an air fryer), turning halfway through. They should come out golden and crackly.

  4. Meanwhile, make the glaze: in a saucepan, combine gochujang, soy sauce, honey, vinegar, garlic, and a touch of sesame oil. Simmer it gently until it thickens into a shiny, sticky coating.

  5. Once the wings are done, toss them in the glaze so they’re fully coated.

  6. Garnish with sliced spring onions and sesame seeds.

The flavour on these is banging — a nice balance of heat, sweetness, and umami. They’re fakeaway wings, but with a serious step up from your usual takeaway tub.

Level 3: Gourmet Wings – Sous-Vide with Roasted Garlic & Balsamic Glaze

Right, this one’s the showstopper. It’s a bit more time-consuming, but the texture from the sous-vide is on another level — unbelievably tender. The glaze? Deep, rich, slightly sweet, and a bit of a flavour bomb.

Method:

  1. First, roast a whole garlic bulb. Cut the top off, drizzle with oil, wrap in foil, and bake at 180°C for about 40 minutes until soft and golden. Set it aside to cool.

  2. For the wings, season with salt, pepper, and garlic powder, then bag them up with thyme, rosemary, and crushed garlic. Seal using a vacuum sealer or the water displacement method.

  3. If you’re using a sous-vide machine, set it to 74°C and cook the wings for 2.5 to 3 hours. If you’re using a slow cooker, set it to Low, monitor the water temp with a thermometer, and aim for the same range.

  4. Once cooked, remove the wings and pat them dry.

  5. Optional: crisp the skin by shallow frying, air frying, or blasting them in the oven at 220°C for 10–15 minutes.

  6. While the wings are finishing, mash a couple of the roasted garlic cloves into a pan with balsamic syrup, soy sauce, honey, lemon juice, and a splash of water. Simmer until thickened and glossy.

  7. Brush or toss the wings in the glaze, then garnish with sesame seeds and a touch of lemon zest.

These were honestly outstanding — the most tender wings by far, and the glaze took them into full-on dinner party territory. You don’t have to crisp them, but I liked having a bit of texture contrast. Either way, it’s a belter of a finish.

Final Thoughts

I always love it when the budget version pulls ahead, but this time… the gourmet wings really stood out. The sous-vide texture was just on another level, and the roasted garlic balsamic glaze absolutely nailed it. That said, all three versions have their place — whether you’re after quick comfort, a proper fakeaway, or something a bit fancy to impress.

Give one a go and let me know how you get on!

Watch the full video and see each recipe in action right here on YouTube: Cheap to Gourmet Chicken Wings and for another cheap vs expensive comparison, check out this cheap vs steep Lidl off.

Related recipes