There’s nothing quite like the perfect chicken wing—crispy, juicy, and drenched in a sauce that packs both heat and flavor. But what if we took it up a notch? This Culinary Peaks recipe does just that, blending classic wing flavors with a smooth, infused kick.

The secret? We’re finishing our hot sauce with Chef for Higher ghee, an infusion that melts effortlessly into the sauce, coating every wing with buttery, spicy perfection.

Infused Buffalo Wings

Ingredients

• 2 lbs chicken wings (split into flats and drumettes)
• 1 tbsp baking powder (for extra crispiness)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the Infused Hot Sauce

• ½ cup hot sauce (like Frank’s Red Hot)
• ¼ cup unsalted butter
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tbsp Chef for Higher ghee (added last)

Instructions

Step 1: Prep & Cook the Wings

1. Preheat your oven to 425°F, set your air fryer to 400°F or begin heating your oil to 350°F.
2. Pat the wings completely dry with paper towels—this is key for crispiness!
3. Toss wings in baking powder, salt, black pepper, and garlic powder.
4. For oven: Place wings on a wire rack over a baking sheet and bake for 45-50 minutes, flipping halfway.
5. For air fryer: Cook in batches for 20-25 minutes, shaking the basket halfway through.
6. Deep Fryer or Stovetop Frying: Heat oil in a deep fryer or large pot to 325–350°F. Carefully lower wings into the hot oil in small batches. Fry for 8–10 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 2: Make the Hot Sauce

1. In a small saucepan over low heat, melt butter
2. Stir in hot sauce, garlic powder, onion powder. Simmer low for 2-3 minutes.
3. Remove from heat and let cool slightly.

Step 3: Infuse & Toss

1. Stir in the desired amount of Chef for Higher to infuse the sauce with a smooth, buttery finish.
2. Toss the crispy wings in the infused hot sauce, making sure each one is well coated.

Step 4: Serve & Enjoy

Plate your wings with celery, carrots, and a side of ranch or blue cheese. Get ready for a bold, elevated wing experience.

Citrus-Infused Tempura Veggies

Ingredients

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• ¾–1 cup chilled Yuzu Citrus seltzer from Ayrloom
• Assorted vegetables (e.g., broccoli florets, sweet potato rounds, bell pepper strips, mushrooms, zucchini)
• Neutral oil for frying (vegetable, canola, or grapeseed)

Instructions

Step 1: Prep the Veggies

Wash and dry your veggies thoroughly. Cut into bite-sized pieces. Pat dry again—moisture will prevent a crisp batter.

Step 2: Make the Batter

In a mixing bowl, whisk together flour, cornstarch, and salt.
Gradually add the chilled Ayrloom Yuzu Citrus seltzer, starting with ¾ cup, and stir just until combined. Add more seltzer if needed to achieve a light, pancake-batter consistency.

Step 3: Fry it Up

Heat oil in a deep pan to 350°F.
Dip each veggie into the batter, let excess drip off, and carefully lower into the oil.
Fry in small batches for 2–3 minutes, or until pale golden and crisp.
Drain on a wire rack or paper towels.

Step 4: Serve & Enjoy

Sprinkle with flaky salt while still hot. Serve with a soy dipping sauce, ponzu, or a citrusy aioli.