Game Day Chicken Wings

Preheat your oven to 425°F (220°C). Line several large baking sheets with parchment paper.

Thoroughly pat the chicken wings dry with paper towels. Divide the wings into seven 1-pound batches in separate large bowls.

To make the dry rubs, season three of the batches. For Old Bay wings, toss with 1 tbsp baking powder, 2 tbsp Old Bay, and 1 tsp garlic powder. For Spicy wings, toss with 1 tbsp baking powder and all the spicy dry rub seasonings. For Garlic Lemon Pepper, toss with 1 tbsp baking powder, 4 minced garlic cloves, and lemon pepper seasoning.

For the four batches that will be sauced, toss each with 1 tbsp of baking powder and a pinch of salt and pepper.

Arrange all wings in a single layer on the prepared baking sheets, leaving space between each wing. Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.

While the wings bake, prepare the sauces. For the Asian Sweet & Spicy sauce, melt 1/4 cup butter in a saucepan, sauté 2 minced garlic cloves, then whisk in soy sauce, rice vinegar, sriracha, ketchup, brown sugar, and gochugaru. Simmer until slightly thickened.

For the Honey Hot sauce, melt 1/4 cup butter with 2 minced garlic cloves, then whisk in Frank's RedHot and honey until combined.

For the Honey Old Bay sauce, melt 1/4 cup butter and whisk in hot sauce, honey, and Old Bay seasoning.

For the Garlic Parmesan sauce, melt 1/2 cup butter with 4 minced garlic cloves and chopped fresh parsley until fragrant.

Once the wings are cooked, place each batch of plain wings into a clean bowl. Pour the prepared sauces over their respective batches and toss to coat.

For the Garlic Parmesan wings, toss with the garlic butter sauce first, then add the freshly grated Parmesan cheese and toss again to coat.

Garnish the Asian wings with sesame seeds and serve all varieties immediately.